Cherry Muffins ~
Sweet, simple, and bursting with the flavor of fresh cherries!
These quick and easy, dairy-free muffins are a tasty treat for breakfast, brunch, afternoon snack, or dessert!
You’re going to love these muffins.
Aside from the cherries, all the ingredients are basic pantry staples you most likely already have on hand.
The only special piece of equipment needed is a cherry pitter tool. It’s not a requirement necessarily, but a pitter is fun to use and makes quick work of pitting the cherries.
The day I made these muffins, my family ate them for dessert and unanimously agreed that these cherry muffins are the best!
Ingredients for Cherry Muffins
- vegan egg replacer, equivalent of 1 egg – I used Bob’s Red Mill
- 1 1/2 cups all-purpose flour
- 3/4 cup + 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup oat milk, or other mild-flavored plant milk – Unsweetened almond milk also works well.
- 1/2 teaspoon almond extract
- 1 cup fresh cherries, pitted and quartered
How to Make Cherry Muffins
STEP ONE: Preheat the oven to 400°F. Line a 12-muffin tin with paper liners.
STEP TWO: In a medium mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
STEP THREE: In a small mixing bowl, whisk together the oil, milk, and almond extract.
STEP FOUR: Pour the oil mixture into the flour mixture.
STEP FIVE: Stir until fully incorporated. The mixture will be thick; more like a dough than a batter.
STEP SIX: Gently fold in the cherries.
STEP SEVEN: Spoon the muffin mixture evenly into the prepared muffin cups. Sprinkle the remaining 1 tablespoon of sugar over the tops of the muffins.
STEP EIGHT: Bake 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Set on a wire rack to cool then serve.
More Sweet Treats You’ll Love!
- Cherry Snowball Cookies
- Cherry Pie Cookie Bars
- Blueberry Pie Bars
- Vegan Blueberry Muffins
- Cranberry Coffee Cake
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Cherry Muffins
Ingredients
- vegan egg replacer equivalent of 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 cup + 1 tablespoon granulated sugar divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/3 cup oat milk or other mild-flavored plant milk
- 1/2 teaspoon almond extract
- 1 cup fresh cherries pitted and quartered
Instructions
- Preheat the oven to 400°F. Line a 12-muffin tin with paper liners.
- In a medium mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
- In a small mixing bowl, whisk together the oil, milk, and almond extract.
- Pour the oil mixture into the flour mixture.
- Stir until fully incorporated. The mixture will be thick; more like a dough than a batter.
- Gently fold in the cherries.
- Spoon the muffin mixture evenly into the prepared muffin cups. Sprinkle the remaining 1 tablespoon of sugar over the tops of the muffins.
- Bake 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Set on a wire rack to cool then serve.
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