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You are here: Home / Breakfast / Black Forest Cherry Muffins

Black Forest Cherry Muffins

Published: June 6, 2016. Last Updated: May 15, 2019 by: Ginny McMeans

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Black Forest Cherry Muffins are piled high in a turquoise bowl> It's sitting on a cooling rack with more muffins in front with one broken open.

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 are piled high in a turquoise bowl> It's sitting on a cooling rack with more muffins in front with one broken open.

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.

Black Forest Cherry Muffins in a muffin tin with one broken open so you can see the muffin packed full of cherries.
 

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.

 

Black Forest Cherry Muffins broken open in a muffin tun and sitting in front of a carton of Silk cashewmilk.
 

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

Black Forest Cherry Muffins piled high in a turquoise bowl against a green background and black wire rack.

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Black Forest Cherry Muffins have little bits of chocolate too.
Print
5 from 2 votes

Black Forest Cherry Muffins

Black Forest Cherry Muffins are packed full of cherries and a bit of chocolate.
Course Breakfast
Cuisine Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 163kcal
Author Ginny McMeans

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

Nutrition Facts
Black Forest Cherry Muffins
Amount Per Serving (1 Muffin)
Calories 163 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 82mg3%
Potassium 115mg3%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 11g12%
Protein 3g6%
Vitamin A 5IU0%
Vitamin C 0.6mg1%
Calcium 48mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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.

 

Black Forest Cherry Muffins are photographed with one picture above the other. One photo has the muffins piled high in a turquoise bowl and the other is the tin fresh out of the over with one muffin broken open.

 

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Reader Interactions

Comments

  1. Ginny McMeans

    July 13, 2017 at 8:07 pm

    Oh, I hope you get to Sandra! You would love them – I am sure. 🙂 Thanks for all your feedback!

  2. Sandra Shaffer

    July 13, 2017 at 7:36 pm

    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!

  3. Ginny McMeans

    July 13, 2017 at 7:20 pm

    That’s great Anita! You’ll love them too – I promise 🙂

  4. Ginny McMeans

    July 13, 2017 at 7:19 pm

    Thanks so much Dahn and I am so glad you like them!!!

  5. Anita

    July 13, 2017 at 6:48 pm

    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.

  6. Dahn

    July 13, 2017 at 6:24 pm

    looks good, I really like the whole wheat flour in these. Great grab and go breakfast.

  7. Ginny McMeans

    June 16, 2016 at 8:19 pm

    Fantastic Amelie! They are so moist and perfect – if I do say so myself 🙂

  8. Amelie Moore

    June 15, 2016 at 11:52 pm

    Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!

  9. Ashley @ Wishes & Dishes

    June 10, 2016 at 10:21 am

    Anything cherry is gonna be a huge hit with my hubby! I’ll be making these for him for sure!

  10. Ashlyn @ Belle of the Kitchen

    June 07, 2016 at 2:44 am

    I love using seasonal ingredients, and these muffins look delicious! Cherries are a personal favorite, too!

  11. Des @ Life's Ambrosia

    June 07, 2016 at 12:07 am

    As a Washintonian who grew up on fresh summer cherries, I am loving the sound of cherry muffins!

  12. Jessica - The Novice Chef

    June 06, 2016 at 7:20 pm

    I have never had a vegan muffin before. Can’t wait to try this one – especially because it has cherries!

  13. Valerie | From Valerie's Kitchen

    June 06, 2016 at 6:28 pm

    I would absolutely love one of these muffins for breakfast tomorrow morning!

  14. Dee

    June 06, 2016 at 4:30 pm

    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!

  15. Meg @ With Salt and Wit

    June 06, 2016 at 1:24 pm

    Now this is a muffin I am going to have to try!

  16. Justine | Cooking and Beer

    June 06, 2016 at 10:29 am

    I would love to wake up to these muffins! They look amazing!

  17. Jocelyn (Grandbaby cakes)

    June 06, 2016 at 8:18 am

    I adore these muffins!

  18. Ginny McMeans

    January 29, 2015 at 8:35 pm

    Have fun with it Gala!

  19. Gaia Verne

    January 27, 2015 at 1:21 pm

    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

  20. Ginny McMeans

    November 26, 2014 at 8:52 am

    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.

  21. Leah

    November 26, 2014 at 7:04 am

    Do you think I could put the ingredients in a cake pan and make a cake of it? 🙂

  22. Stephanie

    October 10, 2013 at 8:46 am

    🙂 Never used egg replacer before but I will with these. I have Bob’s Red Mill replacer. They look so yummy!

  23. Ginny McMeans

    October 10, 2013 at 8:15 am

    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.

  24. Stephanie

    October 10, 2013 at 7:53 am

    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!

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