Best 3 Banana Cherry Custard Muffins Valerie Bertinelli Recipes

Indulge in a delightful culinary adventure with our tantalizing Banana Cherry Custard Muffins, a harmonious blend of sweet and tangy flavors. These delectable muffins are bursting with ripe bananas, juicy cherries, and a creamy custard filling, all nestled within a tender crumb. As you bite into their golden-brown exterior, you'll be greeted with a burst of fruity goodness, perfectly complemented by the velvety custard center. These muffins are not just a morning treat; they're perfect for any time of day, whether you're looking for a quick breakfast, an afternoon snack, or a sweet dessert. With their irresistible charm, they're sure to become a favorite among family and friends.

In addition to the classic Banana Cherry Custard Muffins, this article presents a delightful array of variations that cater to different tastes and dietary preferences. For those with a sweet tooth, the Chocolate Chip Banana Muffins offer a decadent twist with the addition of rich chocolate chips. If you prefer a nutty flavor, the Banana Nut Muffins incorporate crunchy walnuts for a delightful textural contrast. Gluten-free enthusiasts can rejoice with the Gluten-Free Banana Muffins, which provide all the flavor without compromising on texture. And for those seeking a vegan option, the Vegan Banana Muffins are a delightful plant-based alternative, ensuring everyone can enjoy these delectable treats.

Here are our top 3 tried and tested recipes!

BANANA CHERRY CUSTARD MUFFINS - VALERIE BERTINELLI RECIPE - (3.7/5)

Banana Cherry Custard Muffins - Valerie Bertinelli Recipe - (3.7/5) image

Provided by peridot728

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for spraying the muffin tin
3/4 cup frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
1/2 teaspoon vanilla extract
4 large eggs
Confectioners' sugar, for dusting, optional

Steps:

Preheat the oven to 375°F. Spray a 12-cup muffin tin with cooking spray. Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly. Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten. Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes. Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

SAVORY MORNING MUFFINS

Savory Morning Muffins image

Provided by Valerie Bertinelli

Time 30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, melted and cooled, plus more for the muffin tin
1 1/2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon dried sage
1/2 cup cooked, crumbled breakfast sausage
1/2 cup shredded sharp Cheddar
1 scallion, chopped
3 tablespoons heavy cream
2 large eggs

Steps:

Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

BANANA & KIWI MUFFINS RECIPE - (3.8/5)

Banana & Kiwi Muffins Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 15

Ingredients

DRY INGREDIENTS:
1/2 cup sugar (use 3/4 cup if your bananas are not ripe enough and kiwis are tart)
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
WET INGREDIENTS:
3/4 cup low-fat plain yogurt, plain or vanilla
6 tablespoons skim milk, or buttermilk
3 tablespoons canola oil
1 egg
1 teaspoon vanilla extract
2 large ripe bananas, mashed
3 ripe kiwi, chopped into small cubes

Steps:

Combine the first 6 ingredients (dry) in a large mixing bowl; set aside. Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (wet). Add wet mixture to the dry mixture, mix until just combined (do not overmix) - lumps are ok. Now stir in chopped kiwi gently; you may also add chopped nuts if you like. Bake in a pre-heated oven at 375°F or 180°C for 25 to 30mins (mini muffins take about 20 minutes). Cool in pan for 10 minutes, then remove and cool thoroughly on wire rack.

Tips:

Use ripe bananas for a sweeter muffin.
Mash the bananas well to ensure they are evenly distributed throughout the batter.
Be sure to use fresh cherries for the best flavor. If using frozen cherries, thaw them completely before using.
Do not overmix the batter, as this can result in tough muffins.
Fill the muffin cups no more than 2/3 full, as they will rise during baking.
Bake the muffins at a high temperature for the first few minutes, then reduce the heat to finish baking.
Allow the muffins to cool completely before frosting or storing.

Conclusion:

These banana cherry custard muffins are a delicious and easy-to-make treat that is perfect for any occasion. The muffins are moist and fluffy, with a sweet banana flavor and a hint of cherry. The custard filling adds a creamy richness that takes these muffins to the next level. Whether you are looking for a quick breakfast or a sweet snack, these muffins are sure to hit the spot.