We go through plenty of muffins around here. I’d like to say I make them mostly for the boys, but I do adore a warm muffin myself with my coffee. Especially those that have crunchy tops, and are studded with juicy fruit. There are ripe bananas aplenty around here – this is a good basic muffin recipe to use them in, with fresh or dried cherries or other fruit – try blueberries, chopped apples or apricots when they come into season. Spring is coming soon!
Cherry Banana Muffins with Crunchy Tops
adapted from BC Tree Fruits
1 1/2 cups (375 mL) all purpose flour, or half all-purpose, half whole wheat
1/4 cup (60 mL) sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 large egg
3 ripe bananas, mashed
1/2 cup (125 mL) melted butter or canola oil
1 cup (250 mL) B.C. cherries, pitted, chopped
2 tbsp (30 mL) sugar
1 tbsp (15 mL) all purpose flour
1/2 tbsp (7.5 mL) butter
Preheat oven to 375°F and spray muffin tin with nonstick spray.
In a large bowl, combine flour, sugar, baking powder, soda and salt. In another bowl, stir together egg, bananas and melted butter. Add to the dry ingredients and stir just until combined; gently fold in cherries.
Place about 1/4 cup of mixture into each of 12 muffin cups. To make the topping, stir together the sugar, flour and butter in a small dish with a fork; sprinkle over the muffins. Bake for 22–24 minutes until golden.
Nutritional Information Per serving:
Carbohydrates: 28.0 g (52%)
Protein: 3.0 g (6%)
Fat: 9.5 g (42%)