This Cherry Muffins recipe creates beautiful and big cherry muffins topped with a simple vanilla glaze. Soft and moist, these are the best cherry muffins ever! You can thank the thick batter for guaranteeing tall, tasty muffins every time. Cherries burst with tart flavor in every bite of these sweet, easy 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 mean, how can we not be excited by things like vegan blueberry muffins? I’ve had my heart set on making cherry muffins for quite a while now, but took my time perfecting the recipe. My main goal? To make this cherry muffin recipe easy and affordable!
Cherry Muffin Ingredients
You don’t need to go to a bakery when it’s so easy to make homemade cherry muffins recipes!
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 — any time you’re making a recipe that has more than one egg, you’ll want to mix up your egg replacers in your recipe. That’s why this recipe has both applesauce and ground flaxseed.
- cornstarch — I use cornstarch alongside flour because cornstarch can improve the texture in baked goods.
- apple cider vinegar — don’t worry, you can’t taste the vinegar in the finished muffin, however, vinegar plays an important part in helping create rise.
- all-purpose flour — I’m calling for all-purpose flour here, but you can make gluten-free cherry muffins by substituting 1:1 gluten-free baking flour. Alternatively, to make your cherry muffins healthy, you can substitute whole wheat pastry flour (not the same as whole wheat flour).
- frozen cherries — For fresh cherry muffins, simply use fresh cherries. However, 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 so 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! So, let’s go over the steps to make these tasty muffins.
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.
Step Two: Combine Dry Ingredients
In a large bowl combine the flour, baking powder, and salt. Stir to combine. Then, add the frozen cherries to the flour and gently toss to coat. I think cherry muffins with frozen cherries are great because it makes it easier (the cherries are pitted) and I find frozen cherries to be more affordable. Also, coating the cherries with flour helps to prevent them from sinking to the bottom of the baked muffins.
Note: Do you prefer sour cherry muffins? Be sure to purchase sour cherries. There’s no denying tasty tart cherry muffins!
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 & Bake
Next, pour the milk mixture into the flour mixture and stir gently, until just combined.
Spoon the batter evenly into prepared muffin tins. I like to use a cookie dough dispenser or a measuring cup to distribute equal amounts across all the muffin compartments.
Place the muffin pan in the oven and bake for 20–22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
When the muffins are done, remove 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.
Storing Cherry Muffins
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.
More Vegan Muffins
For even more delicious vegan muffins, be sure to check these out:
- Everyone loves these Vegan Banana Muffins
- These Peanut Butter Muffins taste like a peanut butter cookie
- Make some Pumpkin Chocolate Chip Muffins for breakfast or dessert
- Our taste testers love these Vegan Bran Muffins because they’re so healthy & tasty!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
- 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)
- Preheat oven to 350F. 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.
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.