Cherry Muffins with Crunchy Tops

With cherries in season, and tasting oh so very very good, I thought fruit for breakfast and went with muffins.  Recipe courtesy of BC Tree FruitsCherry Muffins


1 1/2 cups (375 mL) all purpose flour
1/4 cup (60 mL) white sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 egg
3 ripe bananas, mashed
1/2 cup (125 mL) melted butter
1 cup (250 mL) B.C. Brand cherries, pitted, chopped
2 tbsp (30 mL) white sugar
1 tbsp (15 mL) all purpose flour
1/2 tbsp (7.5 mL) butter


Preheat oven to 375°F (190°C)Spray muffin tin with cooking oil spray.In bowl, combine flour, sugar, baking powder, soda and salt.

Cherry Muffins

In separate bowl, mix egg, bananas and melted butter until well blended.

Cherry Muffins

Carefully add dry ingredients to banana mixture, stirring just to combine. Lightly fold in cherries.

Cherry Muffins

Place approx 1/4 cup of mixture into each of 12 muffin cups.
Sprinkle muffins with topping made by combining 2 tbsp sugar, 1 tbsp flour and 1/2 tbsp butter.

Cherry Muffins
Bake for 22–24 minutes until golden

 Cherry Muffins

Nutritional Information

Per serving:
Calories: 203
Carbohydrates: 28.0 g (52%)
Protein: 3.0 g (6%)
Fat: 9.5 g (42%)
Suitable for low-fat and heart-healthy diets. Each serving provides 1/2 serving of fruits and vegetables.

One Comment

  1. Rosie says:

    yum! I’m going to try this recipe out.

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