Vegan Chocolate Chunk Cherry Muffins
These Vegan Chocolate Chunk Cherry Muffins are the perfect breakfast treat. They are soft, fluffy, and loaded with cherry and chocolate chunks. If you love cherries, then you have to try these wonderful muffins!
Servings: 12
Ingredients
- 1 ¾ cup all-purpose flour
- 2 tablespoon tapioca flour see here
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar packed
- ½ cup white sugar vegan cane sugar
- ⅓ cup coconut oil melted
- 1 cup non-dairy yogurt unflavored see notes
- ⅓ cup water
- 1 ½ teaspoon vanilla extract
- ⅔ cup chocolate baking chunks Enjoy Life is vegan
- ⅔ cup cherries pitted and sliced in half
- Course sprinkling sugar optional, try sugar in the raw
Instructions
- Prep muffin pans and oven. Preheat oven to 350°F (177°C) and line a 12 cup muffin pan with paper liners, or lightly spray with non-stick spray. Set aside.
- Mix the dry ingredients. In a large bowl, whisk the flour together with the baking soda, baking powder, tapioca flour, and salt. Set aside.
- Mix the wet ingredients with the sugars. In a medium size bowl, stir the melted coconut oil together with the non-dairy yogurt, both sugars, water, and vanilla extract. Mix until well incorporated.
- Combine the wet and dry ingredients together. Pour the wet mixture in with the dry and mix until just combined. Fold in the cherries and chocolate chunks.
- Bake. Divide the batter evenly among the muffin cups (the cups should be almost full). Bake for 20-22 minutes or until toothpick comes out (mostly) clean.
- Cool. Allow muffins to cool for 15 minutes before removing from cups.
- Serve. Enjoy your muffins warm or room temperature.
- Happy Eating!
Notes
- Coconut Oil- Feel free to substitute vegetable or canola oil.
- Tapioca Flour- Tapioca flour is great to have in a vegan kitchen as it's a great thickener and binder. I use this brand. But if you can't get your hands on some, you can substitute half the amount of cornstarch.
- Non-Dairy Yogurt- I use So Delicious unsweetened coconut yogurt. But feel free to use any non-dairy yogurt as long as it's unsweetened.
- Chocolate Baking Chunks- This brand is vegan and readily available. Fell free to substitute chocolate chips or mini chips if you prefer.
- Pans. Light colored aluminum muffin pans work the best. I use these and love them.
- Liners. If you are using paper liners, you may want to double them to prevent greasy bottoms. Or you can use foil liners, which helps prevent this. You can also check this trick out, which I read works great.