Banana bread muffins are my favorite baked good that’s easy enough to make at home. I’ll always just conveniently happen to buy a few more bananas than I know we’ll eat just to have the perfect excuse to make muffins. This recipe from The Busy Baker is the one I make each time, so much that I have it almost committed to memory!
After buying 10 pounds of tart cherries from our local orchard this summer and trying to come up with some good ways to start using them, I threw some in my next batch of banana bread muffins and that my friends, was an excellent decision.
We live close enough to where most tart cherries are grown (Michigan I learned) that we seem to be able to usually get them fresh and then we freeze them for year round use. But you can find them frozen or canned at the grocery store.
So here’s what you do. Follow that recipe all the way up to the point where you mix the wet and dry ingredients. After you do that step, do this to add the cherries:
– take about 1 1/2 cups of cherries, this ended up being about 12 oz
– drain them and save the juice – it’s good to save and drink later!
– add the cherries and stir them in really well
– pour evenly into the muffin cups
– sprinkle some raw sugar on top of each muffin
– bake for the same amount time the original recipe calls for, 350 degrees for 22-25 minutes!
Life in the Ordinary 