These vegan Double Chocolate Cherry Muffins are so quick and easy to make. And, bursting with chocolate and cherry in every bite, they are 100% delicious. Make them in under 30 minutes for a sweet morning pastry or chocolate afternoon snack.
In a medium-sized mixing bowl combine flour, sugar, cocoa powder, baking powder, soda, and salt. In another small bowl or liquid measuring cup, whisk together vegan sour cream, nondairy milk, melted coconut oil, and vanilla extract until smooth.
Add wet ingredients to the dry ingredients and mix until just combined. With a wooden spoon, fold in chocolate chips and cherries.
Scoop muffin batter evenly between 12 muffin cups, filling them each 3/4ths of the way full. Bake muffins for 18-20 minutes until a toothpick inserted in the middle comes out clean or with a few crumbs.
Let cool in muffin pan completely before transferring to a wire cooling rack to cool completely. Uneaten muffins can be stored in an airtight container at room temperature for 5 days or frozen for up to 2 months.
If you can't find vegan sour cream, applesauce can be used in its place.
Frozen cherries will work. If using frozen cherries, gently rinse cherries in cool water and strain them through a colander. Let the cherries sit for at least 30 minutes to ensure all the water has dripped off.
Store lefover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.