I love muffins because 99% of the time they are comprised of what you happen to have in your kitchen. On this particular day, I was looking to get rid of some extra ripe bananas and dried cherries that had been sitting in my cupboard. I also happened to have a bag of chocolate chunks (which are far superior to chocolate chips), so I knew I had to throw those in too, because chocolate makes everything that much better. I think sprinkled a good amount of raw sugar over top for a sweet crunch to top everything off. The end result was a very moist, very tasty muffin. The cherries and chocolate chunks go together so well, it’s like some kind of candy in muffin form. The banana taste is slight, but definitely there, and made the muffin’s crumb more dense and added a slight sweetness. I sent these in to work with Kramer and he returned home empty-handed, which I always take as a good sign. Recipe after the jump!
Combine the flour, sugar, baking soda, and salt in a medium bowl and set aside.
Mash your bananas in a large bowl.
And add in your buttermilk (or in my case, milk + vinegar), eggs, melted butter, and vanilla extract. Mix well.
Mix in the flour until just moistened. Don’t overbeat!
If your dried cherries are big (like these ones from Oh Nuts!), chop them up a bit before putting them in with your batter.
Fold in your chocolate chunks (or chips) and dried cherries.
Scoop about 1/4 cup of batter into each lined and/or greased muffin cup.
Sprinkle with a teaspoon of raw sugar, if you like. Bake at 350 degrees F for 15-20 minutes, until set and golden brown.
Allow to cool for about 10 minutes before removing from the muffin tins, then allow to cool completely before serving or storing.
Just look at that crispy, crunchy layer of turbinado sugar!
Banana Chocolate Chip Muffins with Dried Cherries
2 cups all-purpose flour
2/3 cup + 2 teaspoons white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cherries, chopped if needed
1 cup chocolate chunk or chips
3 ripe bananas
1/3 cup buttermilk (or vinegar + milk, like I did. All you do is take a measuring cup and put 1 tablespoon of vinegar in it. Then fill it up the rest of the way with milk until you hit the 1 cup mark. Let sit for 5 minutes, and ta-da, you have buttermilk!)
6 tablespoons unsalted butter, melted and allowed to cool slightly
2 teaspoons vanilla extract
turbinado sugar (for topping; optional)
1. Preheat your oven to 350 degrees F and grease and/or line your muffin cups (this makes about 15-20 muffins).
2. Combine the flour, sugar, baking soda, and salt in a medium bowl and set aside. In a larger bowl, mash your bananas and then add in your buttermilk, melted butter, eggs, and vanilla extract. Beat until just moistened; don’t over beat!
3. Fold in your chocolate chunks and dried cherries. Scoop about 1/4 cup of batter into each muffin cup and sprinkle about 1 teaspoon of turbinado sugar over the top of each, if you like. Bake for 15-20 minutes, or until set and slightly golden brown.
4. Allow to cool for about 10 minutes in the pan before removing, then allow to cool completely before serving or storing. Makes 15-20 muffins.