Cherry Muffins

This Cherry Muffins recipe creates big, beautiful muffins topped with a simple vanilla glaze. Soft and moist, these are the best muffins, bursting with sweet cherry flavor in every bite!

A cherry muffin with a bite taken out of it sits in front of three other muffins.

I know a lot of people like donuts. And I’m definitely in the vegan donuts crowd! But I swoon for muffins, especially when berries are involved. Are you with me?

I wanted to make this cherry muffin recipe easy, delicious, and affordable (fresh cherries are pricey). You don’t need to go to a bakery when it’s so easy to make homemade cherry muffins recipes at home.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Let’s begin by talking about the key ingredients:

  • Vegetable oil — I used canola oil, but any vegetable oil will do (even melted coconut oil).
  • Coconut sugar — to keep these muffins on the healthy side, I used coconut sugar, but any granulated sugar will do.
  • Applesauce — I love adding unsweetened applesauce to my baked goods. It’s a great way to add moisture to these muffins.
  • Almond milk — I like using almond milk, however, any plant-based milk will work for this recipe.
  • Ground flaxseed — This is a great egg replacer in baked goods.
  • Cornstarch — I use cornstarch alongside flour because cornstarch can improve the texture of baked goods.
  • Apple cider vinegar — You won’t taste it in the finished muffin, but vinegar helps create fluffy muffins.
  • Flour — I recommend all-purpose flour. Substitute 1:1 gluten-free baking flour to make gluten-free cherry muffins. Use whole wheat pastry flour (different than whole wheat flour) to make healthy cherry muffins.
  • Frozen cherries — I find frozen cherry recipes to be more affordable, and because they’re already pitted, it’s much easier too!

I love recipes with frozen cherries because it makes cooking with cherries much easier. This from a woman who used to have a cherry tree in her yard! I would spend hours picking and pitting those cherries. Trust me, frozen cherries are great!

How to Make Cherry Muffins

Do you ever wonder what to make with frozen cherries? If you have a bag hanging out in your freezer, you’re going to love transforming them into delicious cherry muffins! Here are the steps:

Step One: Combine Wet Ingredients

In a medium bowl stir together the oil, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar. Set this aside.

A bowl full of liquid ingredients.

Step Two: Combine Dry Ingredients

In a large bowl stir together the flour, baking powder, and salt.

Add the frozen cherries to the flour and gently toss to coat. This helps prevent the cherries from sinking to the bottom of the baked muffins.

If you prefer sour cherry muffins, be sure to purchase sour cherries. There’s no denying tasty tart cherry muffins!

Frozen cherries are added to a bowl of flour.

New to Vegan Baking?

The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

Step Three: Make the Batter

Next, pour the milk mixture into the flour mixture and stir gently, until just combined.

A hand holds a bowl pouring wet ingredients into a bowl of flour ingredients.

Spoon the batter evenly into prepared muffin tins. I like to use a cookie dough scoop or a measuring cup to distribute equal amounts across all the muffin compartments.

Step Four: Bake

Place the muffin pan in the oven and bake for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.

When the muffins are done, remove them from the oven and allow them to cool slightly before serving. If you want to add the vanilla glaze, allow them to cool completely first.

A cherry muffin with a bite taken out of it sits in front of other muffins.

Storage Tips

Cherry muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.

Several cherry muffins sit on a table top.

More Vegan Muffins

For even more delicious vegan muffins, be sure to check these out:

A muffin has lots of frosting drizzled on top with more muffins behind it and a bowl of frozen cherries.
Cherry muffins, one with a bite taken out, sit on a white counter.

Cherry Muffins

You'll love these tender, delicious cherry muffins for breakfast. These are moist and fluffy muffins made with cherries. It's like a cherry cobbler in muffin form!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 153kcal
Author: Marly

Ingredients

  • 1/4 cup vegetable oil melted
  • 1/2 cup coconut sugar
  • 1/2 cup applesauce unsweetened
  • 1 cup almond milk unsweetened
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups frozen cherries
  • optional vanilla glaze (see notes)

Instructions

  • Preheat oven to 350°F. Line a standard muffin pan with papers or spray compartments with a light coating of vegetable cooking spray.
  • In a medium bowl, stir together the oil, sugar, applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar.
  • In a large bowl, combine the flour, baking powder, and salt. Stir to combine. Add the cherries to the flour and gently toss to coat. Pour the milk mixture into the flour mixture and stir gently, until just combined.
  • Spoon the batter into prepared muffin tins. Bake 20–22 minutes until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  • When done, remove from the oven and allow to cool slightly before serving. Muffins should be stored in a sealed container at room temperature for up to 4 days. They will keep in the fridge for up to 7 days or can be frozen for up to 2 months.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Notes

For the optional vanilla glaze, combine 1/2 cup powdered sugar with 1–2 tablespoons vegan vanilla creamer (like Silk creamer, etc). Stir these together until you achieve a drizzle consistency. Drizzle over muffins after they’ve cooled.
Nutrition Facts
Cherry Muffins
Amount Per Serving
Calories 153 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 214mg9%
Potassium 161mg5%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 185IU4%
Vitamin C 1.3mg2%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

One Response to Cherry Muffins

  1. Avatar thumbnail image for MarlyMarly Reply

    As the author of this cherry muffins recipe, I’m pleased to report it’s both easy to make and delicious!

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.