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Chocolate cherry muffins

Delicious vegan chocolate muffins with sour cherries

Chocolate cherry muffins

Chocolate cherry muffins are my answer to the mucky weather that has accompanied us here in Regensburg for weeks. As I watch the gray clouds and cold and wet weather, I need something to build me up from the inside, like these delicious muffins. All I’m saying is quick, delicious and addictive. Baking is also an additional distraction from the bad weather and you can fully concentrate on a meaningful activity. If there are children in the house, it’s twice as much fun. I like to serve the little beauties with a fine cream topping, accompanied by coffee or a hot cocoa.

Vegan chocolate cherry muffins

Chocolate cherry muffins
Chocolate cherry muffins

There are already some muffin recipe on this blog, but no chocolate cherry variant yet. It’s about time, isn’t it? If you’d rather make a cake, you can click here to go to one of my first recipes here on the blog, Chocolate Cherry Cake.

Let’s talk about the details of manufacturing, which, by the way, once again is designed very simple. Strain the sour cherries and collect the juice. The margarine is beaten together with a flaxseed egg and raw cane sugar until fluffy. I do this with a hand mixer. If you use a whisk, you would have to melt the margarine first. To this add spelt flour (or another flour of your choice), baking powder, cocoa, salt, vegetable milk and a little cherry juice that we strained beforehand. I put the finished batter into the muffin tin and off it goes into the oven.

TIP: You can simply drink the remaining cherry juice straight, add it to a smoothie, porridge or spritzer.

Bake vegan muffins without egg

Chocolate cherry muffins
Chocolate cherry muffins

These small, fine beauties definitely go well with a delicious hot drink. I’m a big fan of a cup of coffee (I like my coffee black, by the way, without oat milk or sugar), vegan golden milk, London Fog or Pumpkin Spice Latte.

If you are in the mood for other muffins today, I recommend the following recipes:

We summarize: The muffins take just 40 minutes, including prep time, and use very few ingredients. Muffin baking tray, ready and go!

The chocolate cherry muffins are :

  • Locker & Fluffig
  • chocolaty
  • Perfectly sweet
  • fruity
  • Easy to manufacture

Well, are you ready for these delicious sins? I wish you a lot of fun with the Nachbacken and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Chocolate cherry muffins

Chocolate cherry muffins

Juicy chocolate cherry muffins made with fine spelt flour, sour cherries and cocoa. Perfect for a vegan coffee party or as a dessert with a dollop of cream. Vegan + gluten free option.
Keine Bewertung
Prep Time 15 minutes
Baking time 25 minutes
Total Time 40 minutes
Course Dessert, Sweet, Trifle
Cuisine American, german
Calories 200



12 Muffins



  • Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and line a muffin baking tray for 12 muffins with muffin cups or grease lightly if needed.
    Die Zutaten für die Muffins
  • Drain the sour cherries and collect the cherry juice.
    360 g Sour cherries
    Kirschen abseihen
  • FOR THE MUFFINS Put margarine, raw cane sugar and flax eggs in a bowl and mix until fluffy. I use a hand stirrer for this. Alternatively, melt the margarine and work with a whisk.
    75 g Margarine, 90 g Raw cane sugar, 2 Piece Flaxseed eggs
    Teig der Muffins
  • Add spelt flour, baking powder, cocoa powder, salt, vegetable milk and 4 tablespoons of the cherry juice and continue to stir. Depending on the consistency of the dough, add a little more cherry juice. Dose carefully so that the dough does not become too liquid.
    200 g Spelt flour, 2 tbspn Baking powder, 15 g Cocoa powder, 1 Pinch of salt, 30 ml Plant milk, 90 g Chocolate drops
    Die Schokodrops und Kirschen hinzugeben
  • Divide with a spoon into the muffin moulds evenly.
    Den Teig in eine Muffinform füllen
  • Put in the oven and bake for 20 minutes. Use a wooden stick to check if the muffins are baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 5 minutes and check again.
    Die Schoko Kirsch Muffins nach den backen
  • Remove from the oven and allow to cool completely. enjoy!
    Die Muffins auskühlen lassen
  • Can be stored in an airtight container in the refrigerator for up to 5 days.
    Schoko Kirsch Muffins


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Serving: 1MuffinCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 61mgPotassium: 137mgFiber: 4gSugar: 14gVitamin A: 271IUVitamin C: 2mgCalcium: 25mgIron: 2mg

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