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vegan cherry muffins

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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Cookie Madness


  • 2 cups 270 grams all-purpose flour
  • 1/3 cup 70 grams granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt
  • 1/3 cup vegetable oil or melted coconut oil
  • 3/4 cup almond milk
  • 6 oz container soy or coconut yogurt
  • 2 teaspoons almond extract
  • 1 cup sliced almonds optional
  • 3/4 to 1 cup fresh cherries pitted and halved
  • More sugar -- granulated or coarse for topping


  • 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.