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
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
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:
- Apple muffins with cinnamon sprinkles
- Raspberry flash muffins
- Banana nut muffins
- The world’s best cupcakes with chocolate frosting
- Nutella cupcakes
- Pumpkin Muffins
- gluten free chocolate muffins
- Poppy seed lemon muffins
- Peanut Butter & Jelly Muffins
- Chocolate raspberry muffins
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
- Perfectly sweet
- 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
- 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.
- Drain the sour cherries and collect the cherry juice.360 g Sour cherries
- 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
- 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
- Divide with a spoon into the muffin moulds evenly.
- 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.
- Remove from the oven and allow to cool completely. enjoy!
- Can be stored in an airtight container in the refrigerator for up to 5 days.