Jump to Recipe Print Recipe
These scrumptious cherry muffins are bursting with flavor and studded with rich chocolate chunks! Perfect for a light dessert or an indulgent snack.
While summer isn’t my favorite time of year, there are definitely some things about the season that I dig. Like cherries! Whether I’m just snacking on them or putting them into a recipe, I LOVE my summer cherries. Can’t get enough of them, and I can never have enough cherry recipes.
Are you with me on this? If so, you’ll definitely want to bake up a batch of these muffins. If there’s one thing that’s better than cherries, it’s cherries and chocolate (okay, that’s two things), and that delicious combination is the star of this recipe!
- What You’ll Need
- How to Make Cherry Muffins
- Shelf-Life & Storage
- Frequently Asked Questions
- More Vegan Muffins
- Chocolate Chunk Cherry Muffins
What You’ll Need
- Flour. This recipe calls for all-purpose flour, though you could substitute whole wheat pastry or spelt flour if you’d like.
- Brown sugar. Use organic to keep the recipe vegan.
- Baking powder.
- Non-dairy milk. Use any variety that’s unsweetened and unflavored, such as soy milk, almond milk, or cashew milk.
- Almond butter. Any creamy variety will do. I’m a big fan of Trader Joe’s almond butter.
- Oil. The recipe calls for canola oil, but feel free to substitute your favorite baking oil.
- Vanilla extract.
- Almond extract. You can leave this out if it’s not something you normally buy, but it adds a lot of flavor.
- Cherries. I used fresh summer cherries, but you can use frozen if they’re not in season.
- Vegan chocolate chips. I used Enjoy Like semi-sweet mega chunks. They’re vegan and available at many supermarkets.
- Rolled oats.
How to Make Cherry Muffins
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Stir your dry ingredients together in a large mixing bowl: flour, brown sugar, baking powder, cinnamon, and salt.
- Stir your liquid ingredients together in a small bowl or large liquid measuring cup: milk, almond butter, oil, vanilla extract, and almond extract. Be sure to mix the almond butter in completely. You can warm the mixture up if this helps, but just a bit — don’t get it hot!
- Add the liquid mixture to the dry mixture and stir just until combined. Don’t overmix the batter.
- Fold in the cherries and chocolate chips.
- To make the topping, stir together oats, brown sugar, oil, and a pinch of salt.
- Spoon the batter into a paper-lined muffin tin and sprinkle with the topping.
- Pop the tin into the oven and bake the muffins for 20 to 25 minutes. You can test them for doneness by gently pressing a finger into the top of one muffin — it should spring back if it’s done.
Shelf-Life & Storage
Muffins will keep in a sealed container at room temperature for about 2 days, in the fridge for about 5 days, or in the freezer for about 4 months. I recommend storing them in the fridge or freezer if it’s warm in your house.
Frequently Asked Questions
Can these cherry muffins be made gluten-free?
You could probably substitute a gluten-free all-purpose flour blend, but I haven’t tried this, so no promises.
Can I use whole wheat flour?
You can use whole wheat pastry flour. I haven’t tried the recipe with regular whole wheat flour, but I’d recommend using a 50/50 blend of whole wheat and all-purpose flours if you’d like to try.
Can I make these muffins with frozen cherries?
You sure can! I’d recommend thawing them out first.
What’s the best way to pit cherries?
I prefer to simply do it by hand. Remove the stem, then dig the pit out with your thumb. Wear gloves if you don’t want cherry stained hands though!