Vegan Cherry Muffins
These not-too-sweet muffins are made with fresh Washington cherries and almond extract. Nuts are optional. I loved the crunch of the coarse sugar topping, so if you have some coarse sugar it's perfect here.
Servings 12
Ingredients
- 2 cups 270 grams all-purpose flour
- ⅓ cup 70 grams granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ to ½ teaspoon salt
- ⅓ cup vegetable oil or melted coconut oil
- ¾ cup almond milk
- 6 oz container soy or coconut yogurt
- 2 teaspoons almond extract
- 1 cup sliced almonds optional
- ¾ to 1 cup fresh cherries pitted and halved
- More sugar -- granulated or coarse for topping
Instructions
- Preheat oven to 400 degrees F. Grease 12 muffins cups.
- In a large mixing bowl, thoroughly mix together the flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of the bowl and add the oil, almond milk, yogurt and extract.
- With a heavy duty scraper, fold everything together until fully blended. Carefully fold in the cherries and nuts (if using).
- Divide batter evenly between the muffin cups and sprinkle tops with sugar.
- Bake for 18-22 minutes or until a toothpick inserted in the top comes out clean.
