Banana Split Muffins (Cherry Chocolate Chip Muffins)
Growing up, banana splits were always a special treat. These Cherry Chocolate Chip Muffins bring together some of those same flavours—sweet cherries, chocolate, and banana all in a soft homemade muffin that’s perfect with a cup of coffee or tea. They’re simple to make and a wonderful way to turn a few pantry staples into a nostalgic treat!
I almost wasn’t going to share this easy banana muffins recipe on the blog. But, then when I tasted them I thought you might enjoy them as much as we did!
Why You’ll Love These Muffins
- soft and moist
- filled with chocolate chips and cherries
- a great way to use ripe bananas
- easy to make in one bowl
- freezer friendly
- perfect for breakfast, brunch, or snacks or to tuck into lunch boxes
Ingredients You Will Need
Bananas
Use very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your muffins will be.
Cherries
Maraschino cherries add sweetness, color, and that classic banana split flavor. Be sure to drain them well and chop them before adding them to the batter.
Chocolate Chips
Milk chocolate chips balance the sweetness of the cherries and bananas beautifully.
Flour
All-purpose flour provides structure while keeping the muffins tender.
Baking Powder and Baking Soda
These help the muffins rise and create a light texture.
Eggs
Eggs add richness and help bind everything together.
Butter
Butter adds flavour and contributes to the soft crumb.
How to Make Cherry Chocolate Chip Muffins
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Preheat oven to 350 degrees Fahrenheit. Spray 12 muffin tins with non-stick spray or line with paper muffin liners.
STEP ONE: Whisk together flour, baking powder, baking soda and salt in a large mixing bowl.
STEP TWO: In a second large mixing bowl, mash bananas until no large pieces remain.
STEP THREE: To the mashed bananas add sugar, egg and oil and stir until combined.
STEP FOUR: Fold dry ingredients into wet ingredients just until combined. Do not over mix.
STEP FIVE: Carefully fold in chocolate chips.
STEP SIX: Using an ice cream scoop, divide batter between prepared muffin tins and bake for 20-22 minutes, until toothpick inserted comes out clean.
Variations
Add Nuts
Chopped walnuts or pecans add wonderful texture and complement both the chocolate and cherries.
Make Mini Muffins
Use a mini muffin pan and reduce the baking time to approximately 10–12 minutes.
Double Chocolate Version
Replace a few tablespoons of flour with cocoa powder for an even richer chocolate flavour.
Storage
Store muffins in an airtight container at room temperature for up to three days.
For longer storage, freeze them in a freezer-safe container for up to three months. Thaw at room temperature or warm briefly in the microwave.
Yes. Fresh sweet cherries work beautifully when in season. Simply pit and chop them before adding them to the batter. However, I recommend sticking with the maraschino cherries for the best flavour.
Absolutely. Once completely cooled, place them in a air tight freezer-safe container or bag and freeze for up to three months.
Dense muffins are usually caused by overmixing the batter. Stir only until the ingredients are combined.
The bananas contribute moisture and flavor, so I recommend using them. If you’re looking for a cherry chocolate muffin without banana, you’ll need a different recipe such as my Blueberry Chocolate Chip Muffins, and replace the blueberries with the maraschino cherries.
If you love the classic combination of chocolate and cherries, these Chocolate Cherry Muffins are sure to become a favorite. They’re soft, moist, easy to make, and filled with the kind of comforting flavors that make homemade baking so special. Whether you serve them for breakfast, brunch, or an afternoon treat with coffee, they’re always a welcome addition to the table.
More Easy Muffin Recipes
Banana Split Muffins
Equipment
- muffins tins
- 2 mixing bowls
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 3 large bananas
- ½ cup granulated sugar
- 1 large egg
- ¼ cup avocado oil or vegetable oil
- 1 cup halved maraschino cherries
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees and spray 12 muffin cup muffin pan with non-stick spray.
- Sift flour, baking soda, baking powder and salt, and set aside
- In a large bowl mash bananas. Add sugar, egg, and oil and whisk until well combined.
- Fold dry ingredients into wet ingredients.
- Add cherries and chocolate chips and gently fold just to combine.
- Divide batter between 12 muffin tins and bake for 20-22 minutes, until toothpick inserted into a muffin comes out clean, with just a few crumbs.
Notes
