Cherry, Orange, and Rosemary Muffins
A Delightfully Fluffy, Fragrant, and Fruity Plant-Based Muffin
These vegan cherry, orange, and rosemary muffins are fluffy, aromatic, and bursting with sophisticated flavor. Dried cherries, vibrant orange zest, and fresh rosemary create a deliciously unique combination. Made with plant-based yogurt, milk, and aquafaba (chickpea water) as an egg substitute, these muffins are light, airy, and perfectly moist.
Why This Recipe Works
Aquafaba whipped to stiff peaks acts as a perfect egg replacement, creating muffins with a fluffy and tender crumb. Plant-based yogurt and milk contribute moisture and richness, while dried cherries offer chewy sweetness without overwhelming the texture. Bright orange zest and aromatic rosemary elevate these muffins, making them feel special without added fuss.
Ingredients
- 2⅔ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons fresh rosemary, finely minced
- ¾ teaspoon salt
- 2 cups dried cherries
- 1 cup plain plant-based yogurt
- ⅔ cup plant-based milk
- 7 tablespoons vegetable oil
- 1 tablespoon grated orange zest
- 3 tablespoons aquafaba (liquid from canned chickpeas)
- ½ teaspoon cream of tartar
- 2 tablespoons turbinado sugar (for topping)
Instructions
1. Prepare Oven and Muffin Tin
Adjust oven rack to the upper-middle position and preheat to 425°F (220°C). Thoroughly grease a 12-cup muffin tin.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, rosemary, and salt. Add the dried cherries and gently toss to coat.
3. Mix Wet Ingredients
In a separate bowl, whisk together the plant-based yogurt, plant-based milk, vegetable oil, and orange zest until smooth.
4. Whip Aquafaba
Using a stand mixer with a whisk attachment, whip aquafaba and cream of tartar on high speed until stiff, white peaks form, about 3–9 minutes.
5. Combine Batter
Gently fold the yogurt mixture into the flour mixture with a spatula until just combined (batter will be thick).
Stir in one-third of the whipped aquafaba to lighten the batter, then gently fold in the remaining aquafaba until no white streaks remain.
6. Bake Muffins
Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with turbinado sugar.
Bake until golden brown and a toothpick inserted into the center comes out clean, about 18–22 minutes, rotating the muffin tin halfway through baking.
7. Cool and Serve
Allow muffinsto cool in the muffin tin for 20 minutes, then transfer to a wire rack to cool for at least another 10 minutes.
Serve warm or at room temperature.
Final Thoughts
These vegan cherry, orange, and rosemary muffins are wonderfully fragrant, deliciously moist, and sophisticated enough for brunch gatherings or everyday enjoyment. Try this unique flavor combination today!
