Moist, tender and addictive. These Banana Muffins with Sweet Cherries are the bomb! If you're looking for an easy banana bread recipe (but in muffin form) you've arrived, my friend. Search no further. This recipe also shares two secret fool-proof techniques for making moist and tender muffins every single time. Hurrah!!
1cupmashed super-ripe bananasthe blacker and mushier, the better, 3-4 medium bananas usually makes about 1 cup mashed bananas
1/2 - 1tsp.kosher salt
1/3cuptoasted chopped pecans
1/2cupdrained and chopped maraschino cherries
Preheat oven to 350 degrees F. In a large mixing bowl, using an electric mixer, cream sugar with butter until light and fluffy; add eggs, one at a time and beating well. Add the mashed bananas and vanilla; beat once more, making sure the batter is well combined.
In a small bowl, combine the flour, baking soda, salt, pecans and cherries. Using a spatula or large spoon, gently fold the flour mixture into the banana mixture, just until ingredients are barely combined. Don’t over mix!
Using a cookie dough scoop, divide the prepared batter between 12 well-greased muffin tin cups. Bake the muffins, uncovered, on the center oven rack for approx. 20 minutes or until muffins are golden brown and spring back to the touch on top. Don't over bake!
Remove the muffins from the oven, placing the muffin tin onto a cooling rack. Immediately cover muffins with a sheet of foil and let cool completely. Once cooled, remove the muffins from the muffin tin and store in an air tight container. Muffins will keep at room temperature for 2-3 days. Muffins also freeze well.