Go Back
+ servings
Finished muffins on a white plate

Vegan Double Chocolate Cherry Muffins

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.  
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 271kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Grease a muffin tin and set aside.
  • 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 ¾ths 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. 

Notes

Serving and Storing - Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist! Store leftover 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.
Make in Advance - If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it's mixed into the batter, causing it to be slightly less potent.
Recipe Tips
  1. Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
  2. If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
  3. Fill muffin tins about ¾" of the way full. Any fuller than that and they will overflow.
  4. Make sure to let the chocolate cherry muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Variations - For variations, swap out the cherries for other berries, nuts, or extra chocolate.
Frequently Asked Questions
Can I omit the oil? Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.

Nutrition

Calories: 271kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 240mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 1.2mg