Vegan Food Nerd

Chocolate Cherry Muffins

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20140805_181734I didn’t see any cherries at the market this week, so even though their season may have ended I had to post this delicious muffin recipe that I used when they were available. Maybe you were smart enough to get some extra cherries and freeze them? They would work perfectly here! Or maybe you’re lucky enough to live in a warmer climate so local cherries are still abundant. For my fellow Ontario bakers, I’m sorry for not posting this sooner! I haven’t tried it myself, but some other fruit would probably work well too.

I adapted this recipe from the Minimalist Baker. The original recipe was for 9 muffins, but I doubled it and made a few small changes. 


  • The flour mixture I used here gave a really nice crumb to the muffin, but I’m sure using just all purpose, or just whole wheat pastry flour will work just fine.
  • Same goes for the sugars – all brown sugar or all coconut sugar should work fine here.


2/3 cup almond flour
1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1/4 cup coconut sugar
1/4 cup melted coconut oil or vegetable oil
1/4 cup applesauce
1 1/2 cups almond milk (unsweetened and unflavoured)
1 tsp almond extract
1 tsp vanilla extract
2 cups fresh, pitted cherries – chopped
1/2 cup chopped dark chocolate or semisweet chocolate chips or mini chips


1. Preheat oven to 375 F. Prepare muffin tins with liners or grease with coconut oil.

2. Combine flours, baking powder, salt and brown sugar in a mixing bowl.

3. Measure out almond milk in a large measuring cup, add applesauce, oil, vanilla and almond extract and stir. If using coconut oil it may start to firm up again – microwave to heat and melt again.

4. Add wet to dry ingredients and whisk until just combined. Fold in cherries and the chocolate until just combined. Save some chocolate to top the muffins with when they are in the tins if you please.

5. Spoon into muffin tins – fill them most of the way!

6. Bake for 23-25 minutes or until golden brown and a toothpick inserted in the centre comes out clean. Let rest in the pan for a few minutes before transferring to a cooling rack to cool completely.

Makes 18 muffins.


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