Chocolate Chunk Cherry Muffins – Connoisseurus Veg

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

• 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.
• Cinnamon.
• Salt.
• 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

More Vegan Muffins

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Chocolate Chunk Cherry Muffins

These scrumptious cherry muffins are bursting with flavor and studded with rich chocolate chunks! Perfect for a light dessert or an indulgent snack.

Ingredients

For the Topping

• ⅓
  cup
  rolled oats
• 2
  tablespoons
  brown sugar
• 1
  tablespoon
  canola oil
  (or your favorite baking oil)
• Pinch
  salt

For the Muffins

• 2
  cups
  all-purpose flour
• ½
  cup
  brown sugar
• 2
  teaspoons
  baking powder
• ½
  teaspoon
  ground cinnamon
• ½
  teaspoon
  salt
• 1 ¼
  cups
  unsweetened and unflavored non-dairy milk
• ⅓
  cup
  creamy almond butter
• ⅓
  cup
  canola oil
  (or your favorite baking oil)
• 1
  teaspoon
  vanilla extract
• ½
  teaspoon
  almond extract
• 1 ½
  cups
  pitted fresh cherries
• ¾
  cup
  vegan chocolate chips

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin tin with papers.

2. Make the topping first by stirring the ingredients together in a small bowl.

3. To make the muffin batter, first stir the flour, brown sugar, baking powder, cinnamon, and salt together in a large mixing bowl.

4. Stir the milk, almond butter, oil, vanilla and almond extracts together in a small bowl or liquid measuring cup.

5. Pour the milk mixture into the bowl with the flour mixture and stir everything together just until blended.

6. Fold the cherries and chocolate chips into the batter.

7. Divide the batter among the muffin cups and sprinkle evenly with topping.

8. Bake the muffins for 20 to 25 minutes, until the tops spring back when lightly touched with a finger.

9. Place the muffin tin on a cooling rack and allow the muffins to cool for a bit before removing from the tin.

Nutrition Facts

Chocolate Chunk Cherry Muffins

Amount Per Serving (12 g)

Calories 250
Calories from Fat 100

% Daily Value*

Fat 11.1g17%

Saturated Fat 2.8g14%

Sodium 125mg5%

Potassium 205mg6%

Carbohydrates 34.5g12%

Fiber 1.7g7%

Sugar 15.2g17%

Protein 3.7g7%

Calcium 70mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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