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5 from 1 vote

Cherry Muffins

Tender, lightly sweetened muffins packed with cherries and cranberries, made entirely without eggs or dairy.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: crockpot vegan soup, muffins, quick bread
Servings: 12 muffins

Ingredients

Instructions

  • Heat oven to 350°F. Line a 12-cup muffin pan with paper baking cups, spray lightly with cooking spray, and set aside.
  • Whisk together the milk and apple cider vinegar in a measuring cup or bowl and set aside.
  • Whisk together the flours, flaxseed meal, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, whisk together the maple syrup, vegetable oil, and vanilla, then stir in the milk mixture.
  • Make a well in the center of the dry ingredients, add the wet ingredients, and stir until just combined. Fold in the cranberries, cherries, and granola.
  • Divide the batter evenly among the muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
  • Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Yield: This recipe makes exactly 12 standard-size muffins.
Technique: Stir the batter only until it just comes together after adding the wet ingredients to the dry. A few streaks of flour are fine. Overmixing develops the gluten and deflates the baking soda lift, which is what gives these muffins their tender crumb.
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 2 months. To reheat from frozen, microwave for about 30 to 45 seconds.

Nutrition

Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 215mg | Potassium: 114mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg