Chocolate-Cherry Vegan Muffins

I posted a very similar muffin recipe before (back when I first started this blog), but this time I’ve veganized it. I love the combo of chocolate and cherry, and (in my opinion), needs almond extract instead of vanilla. I have a big bottle of the real stuff, but thanks to a nut-free school, I never get to use it if I want to send them with my kids. So, I also keep a bottle of the imitation stuff for just such an occasion.

Chocolate Cherry Vegan Muffins

Yield: 48


  • 3/4 c. Coconut Oil
  • 3/4 c. Vegan Butter (I use Earth Balance)
  • 2 c. Granulated Sugar
  • 1/2 c. Unsweetened plain applesauce
  • 1 tsp. Almond extract
  • 4 c. All purpose flour
  • 2 tsp. Baking Soda
  • 1 tsp. Salt
  • 2 c. Coconut Milk (soured with 2 tbsp lemon juice or vinegar about 5 minutes before using)
  • 1.5 c. Vegan chocolate chips
  • 2 c. Cherries, pitted and halved (if using fresh)
  • Granulated Sugar for sprinkling on top


  1. Preheat oven to 350F
  2. In the bowl of a mixer, cream together coconut oil, vegan butter and sugar until pale - about 5 minutes.
  3. Add in applesauce and almond extract and mix until combined.
  4. In separate bowl, sift together the flour, baking soda and salt. Add to mixer until just combined
  5. Add in soured milk, and then fold in the chocolate chips and cherries.
  6. Scoop into lined muffin tin (about 3/4 full - they don't rise as much as traditional muffins) and bake about 20 minutes (start checking on them at about 15)

I'm a coffee lover, foodie, and blogger - passionate about coffee and all the things that go with it. I write about coffee, and news, learn about new coffees from across the world, do some home roasting, and share my thoughts on various other topics.

Leave a Comment