If you’re looking for a delicious and simple muffin recipe to make for breakfast or an afternoon snack, these cherry muffins are the perfect choice! These muffins are loaded with juicy cherries, and they are made with simple, vegan-friendly ingredients. The texture is perfectly moist, and they are topped with a crunchy streusel topping for extra deliciousness.
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter, melted
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup almond milk
- 1 cup fresh or frozen cherries, pitted and halved
- ¼ cup almond meal
- 2 tablespoons vegan butter, melted
- 2 tablespoons coconut sugar
Preheat oven to 350 degrees F (177 degrees C). Grease a 12-cup muffin tin with vegan butter or line with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the vegan butter, coconut sugar, vanilla, and almond milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the cherries.
Divide the batter evenly between the 12 muffin cups. In a small bowl, mix together the almond meal, vegan butter, and coconut sugar. Sprinkle the streusel topping over the muffins.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes before serving.