Black Forest Cherry Muffins are moist and easy. Packed full of cherries and a bit of chocolate these muffins are also dairy free. Great for breakfast and as a snack.
Black Forest Cherry Muffins make a fantastic breakfast and they are also satisfying enough for a dessert. No frosting necessary.
The early summer is here and cherries are ready for the picking. If you are lucky enough to be near some cherry orchards then make it an outing.
Picking your own fruit is so much fun. If you can’t make it then the farmer’s market will have some and there is always the grocery store.
Since cherries are in season right now the price will be better too.
We went picking and got way to many to use right now so you know me. I froze a bunch. This recipe is wonderful using defrosted cherries too so make sure you get plenty.
Also, my husband has run out of sweet snacks and all the cherries gives me a chance to make these muffins again.
There are little bits of chocolate spread throughout too and the texture is moist. Combined with the cherries Black Forest Cherry Muffins have become one of our favorites.
It sounds like my husband is a fatty. Nope. I just make him sound that way. He doesn’t pig out and he’s a very healthy eater. A grazer of small healthy food but he does enjoy his sweets on occasion.
I don’t know if you can tell but there was one missing when I took the photos below.
Seasonal cooking is the best way to cook. It is not only more flavorful but buying seasonally is less expensive.
June is the beginning of summer and fruits and vegetables are starting to come with a wide variety of choices.
Cherries are at the front of the pack and one of my favorite fruits of all time. Shopping at local farmer’s markets is my favorite way to shop too.
You can get out in the fresh air and schmooze with your neighbors while having fun shopping.
The farmers and sellers will be able to answer any questions you have about their produce. What a great way to shop. Most often the fruits and vegetables are also organic.
You know when you’re trying to plan your meals for the week or just plain trying to figure out what to make for tonight? Well, shopping seasonally also helps you be organized.
It reigns in your brain so that your options are fewer and planning goes much more quickly.
I made a list of most of the options that are available this month. Some are at the end of their growing season and some are at the beginning.
Either way, you can see the choices are abundant.
Why don’t you get cherries while you can and make these Black Forest Cherry Muffins first?
Seasonal Produce List!
artichokes
asparagus
arugula
apricots
avocado
beets
blackberries
blueberries
bok choy
boysenberries
cabbage
carrots
cauliflower
celery
chard
cherries
collard greens
corn
cucumbers
eggplant
endive garlic
figs
green beans
herbs
kale
leeks
lettuce
mushrooms
nectarines
okra
onions
peaches
peas
peppers, sweet
plums
potatoes
raspberries
scallions
shallots
spinach
sprouts
strawberries
summer squash
tomatillos
tomatoes
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Black Forest Cherry Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 2-1/2 teaspoons baking powder
- 3/4 cup coconut sugar
- 1 Tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1 cup Silk's Unsweetened Cashewmilk
- 2 tablespoons egg replacer and 6 tablespoons water I use chia eggs as my egg replacer of choice. If you use the seeds without making them a flour then let them set in the water longer. About 20 minutes
- 3/4 cup frozen cherries chopped up in little chunks
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°
- Mix the egg replacer with the water and set aside.
- Mix dry ingredients (the first 9 ingredients) in a large bowl.
- Add Silk's dairy free milk and the egg replacer until just combined. Don't overwork.
- Add the chocolate and cherries and mix very gently. Do not overwork. Folding is best.
- Divide evenly in your muffin tin for 12 muffins.
- Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. There may be some melted chocolate on the toothpick but no mix.
- Let set 10 minutes and then remove to cool completely on a wire rack.
Nutrition
TO FREEZE:
After they have cooled you may freeze in freezer baggies.
They defrost quickly so it really doesn’t take any planning. The microwave will also zap them in 20 seconds.
Ginny McMeans says
Oh, I hope you get to Sandra! You would love them – I am sure. 🙂 Thanks for all your feedback!
Sandra Shaffer says
Your husband and I would get along well. I need my occasional sweets too and I would be thrilled if someone made me black forest cherry muffins! I think I should snag some cherries and freeze them like you did. They’re plentiful right now!
Ginny McMeans says
That’s great Anita! You’ll love them too – I promise 🙂
Ginny McMeans says
Thanks so much Dahn and I am so glad you like them!!!
Anita says
Ooo.. bookmarking this for future get together party with friends. Some are vegans, so it’s always handy to add delicious vegan recipes to my repertoire.
Dahn says
looks good, I really like the whole wheat flour in these. Great grab and go breakfast.
Ginny McMeans says
Fantastic Amelie! They are so moist and perfect – if I do say so myself 🙂
Amelie Moore says
Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!
Ashley @ Wishes & Dishes says
Anything cherry is gonna be a huge hit with my hubby! I’ll be making these for him for sure!
Ashlyn @ Belle of the Kitchen says
I love using seasonal ingredients, and these muffins look delicious! Cherries are a personal favorite, too!
Des @ Life's Ambrosia says
As a Washintonian who grew up on fresh summer cherries, I am loving the sound of cherry muffins!
Jessica - The Novice Chef says
I have never had a vegan muffin before. Can’t wait to try this one – especially because it has cherries!
Valerie | From Valerie's Kitchen says
I would absolutely love one of these muffins for breakfast tomorrow morning!
Dee says
These look so good! I’ll have to get some cherries next time I’m at the market and make a batch for the family!
Meg @ With Salt and Wit says
Now this is a muffin I am going to have to try!
Justine | Cooking and Beer says
I would love to wake up to these muffins! They look amazing!
Jocelyn (Grandbaby cakes) says
I adore these muffins!
Ginny McMeans says
Have fun with it Gala!
Gaia Verne says
Hi: I just enjoyed a Black Forest Muffin, bought at my local bakery. It was so delicious, I came here to look for a recipe to make some.
Here is a great recipe of which I will make as soon as i buy the cherries.
thanks
Ginny McMeans says
Yes Leah, I think it will work. Do it as a one layer like a cofeecake in a larger pan like a 9×13. The time would be the iffy part. I would check it at 20 minutes and then every 5 minutes after that.
Leah says
Do you think I could put the ingredients in a cake pan and make a cake of it? 🙂
Stephanie says
🙂 Never used egg replacer before but I will with these. I have Bob’s Red Mill replacer. They look so yummy!
Ginny McMeans says
You are no idiot and thanks for the heads up. Yes, you add them when you add the milk. I fixed the recipe. 🙂 Thanks so much.
Stephanie says
Ok, I feel like an idiot – when do you add the egg replacer? Same time as the milk?
Love the blog, thanks for all these amazing recipes!