recipe
Vegan Cherry Muffins
Moist vegan muffins studded with sweet cherries and a streusel top. Perfect with morning coffee.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 2 cups All-purpose flour
- 3/4 cup Sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Plant milk
- 1/3 cup Neutral oil
- 1 tbsp Apple cider vinegar
- 1 tsp Vanilla
- 1.5 cups Pitted fresh or frozen cherries
- 1/4 cup Streusel: rolled oats
- 2 tbsp Streusel: brown sugar
- 2 tbsp Streusel: vegan butter
Method
- Preheat oven to 400°F (200°C). Line a muffin tin with 12 paper liners.
- Mix streusel ingredients in a small bowl with a fork until crumbly. Set aside.
- Whisk flour, sugar, baking powder, salt in a large bowl.
- Whisk plant milk, oil, vinegar, vanilla in a separate bowl.
- Combine wet and dry. Fold in cherries.
- Divide batter into liners. Top each with streusel.
- Bake 18-22 minutes until tops are golden and a toothpick comes out clean.
- Cool 5 minutes in tin, then transfer to rack.
Notes + tips
- Frozen cherries don’t need thawing — fold in directly from frozen.
- Pit fresh cherries with a cherry pitter or use a sturdy chopstick if no pitter.
- Substitute blueberries, raspberries, or chopped strawberries for variety.
- Muffins keep at room temperature 2 days, refrigerated 5 days, frozen 2 months.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.