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There’s something incredibly nostalgic about the aroma of freshly baked muffins wafting through the kitchen, especially when cherries are in season. These Fresh Cherry Muffins are tender, naturally sweet, and packed with the juicy burst of real cherries in every bite. They’re the kind of treat that feels indulgent but is made with wholesome, plant-based ingredients you can feel good about.
The muffins are entirely plant-based, meaning they contain no eggs or dairy, and they use simple ingredients that you likely already have in your pantry. Whether you’re new to vegan baking or a seasoned pro, this is a recipe you’ll come back to again and again.
Why Make These Fresh Cherry Muffins?
There are plenty of reasons these muffins are a must-try. Whether you’re baking for your family, meal-prepping snacks, or simply enjoying the abundance of summer produce, here’s why they stand out:
1. Naturally Sweet and Flavorful
Fresh cherries bring a depth of natural sweetness and tartness that creates a well-balanced flavor profile. You don’t need much added sugar when you’re working with such flavorful fruit.
2. Moist and Tender Crumb
Thanks to plant-based milk, oil, and the moisture from the cherries, these muffins have a soft, tender crumb that stays moist for days.
3. Dairy-Free and Egg-Free
These muffins are completely vegan, making them ideal for people with dairy or egg allergies or those following a plant-based diet.
4. Simple and Quick
This is a one-bowl recipe that comes together in under 15 minutes of prep time. No special equipment required.
5. Seasonal and Budget-Friendly
During cherry season, fresh cherries are often affordable and readily available. This recipe is a great way to put them to good use.
For more simple, seasonal, and satisfying vegan recipes, explore the Plant-Based Cookbook – 200 Vegan Recipes, a comprehensive resource with everything from quick breakfasts to comforting desserts.
Ingredients List
Here is a breakdown of all the ingredients you’ll need, along with detailed notes and substitution tips:
Dry Ingredients:
1¾ cups all-purpose flour
Can substitute half with whole wheat flour for added fiber and a nuttier flavor.¾ cup coconut sugar or light brown sugar
Adds moisture and a caramel-like note. You can reduce to ½ cup for a less sweet version.2 teaspoons baking powder
Helps the muffins rise and stay fluffy.½ teaspoon baking soda
Reacts with vinegar to create additional lift.½ teaspoon ground cinnamon
Optional, but adds a subtle warmth.¼ teaspoon salt
Enhances all the flavors.
Wet Ingredients:
1 cup unsweetened almond milk
Can be replaced with oat milk, soy milk, or any other plant-based milk.⅓ cup neutral oil
Use sunflower, grapeseed, or melted coconut oil. Applesauce can be used for a lower-fat option.1 tablespoon apple cider vinegar
Combined with baking soda, it helps the muffins rise without eggs.1 teaspoon pure vanilla extract
Adds depth to the flavor.
Add-Ins:
1½ cups fresh cherries, pitted and chopped
Choose ripe, sweet cherries. You can use a cherry pitter or slice them in half to remove the pits. Frozen cherries may be used if fresh are not available—just thaw and blot dry before using.
Optional Toppings:
Coarse raw sugar for a crunchy muffin top
Sliced almonds for added texture and a nutty finish
Read More: Honey Thyme Roasted Peaches
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with oil or nonstick spray.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon (if using), and salt. Ensure there are no clumps in the flour or sugar for an even mix.
3. Combine the Wet Ingredients
In a separate medium bowl or measuring jug, combine the plant-based milk, oil, apple cider vinegar, and vanilla extract. Stir well to combine and let the mixture sit for 2 to 3 minutes. The vinegar will react with the milk to mimic the effect of buttermilk, resulting in lighter muffins.
4. Combine Wet and Dry
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the batter together. Stir until just combined—do not overmix, as this can make the muffins tough.
5. Fold in the Cherries
Gently fold in the chopped cherries, reserving a few pieces to press on top of the muffins for a more attractive presentation.
6. Fill the Muffin Tin
Divide the batter evenly among the muffin cups. Each should be about three-quarters full. Top each muffin with a few extra cherry pieces and a sprinkle of raw sugar or almonds if desired.
7. Bake
Bake in the preheated oven for 18 to 22 minutes. Muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Want more one-bowl vegan baking recipes like this one? The Plant-Based Cookbook – 200 Vegan Recipes includes muffins, bars, and quick breads with simple instructions for busy mornings.
Tips and Substitutions
Oil-Free Option: Replace the oil with unsweetened applesauce or mashed banana. The muffins will be slightly softer and more cake-like.
Gluten-Free Version: Use a gluten-free 1:1 flour blend with xanthan gum included. Add 1 tablespoon of ground flaxseed to help bind the muffins.
Reduced Sugar: Cut sugar to ½ cup if using very sweet cherries or if you prefer a less sweet muffin.
No Vinegar? Substitute with lemon juice in equal amounts.
Add Texture: Stir in ¼ cup chopped walnuts, pecans, or dark chocolate chips for added flavor.
Read More: Banana Bread Cinnamon Rolls
Recipe Variations
Cherry Almond Muffins
Add ½ teaspoon almond extract and top with sliced almonds. This enhances the natural cherry flavor beautifully.
Chocolate Cherry Muffins
Fold in ¼ cup dairy-free dark chocolate chips. Chocolate and cherries are a classic pairing.
Cherry Banana Muffins
Replace ½ cup of the milk with mashed ripe banana. This adds sweetness and extra moisture.
Cherry Oat Muffins
Replace ¼ cup of flour with rolled oats. Let the batter rest for 5 minutes before baking to allow oats to soften.
The Plant-Based Cookbook – 200 Vegan Recipes features dozens of easy swaps and variations, encouraging creativity while staying rooted in health-conscious cooking.
Nutritional Information (Per Muffin)
These values are estimates based on standard ingredients:
Calories: 185
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 28g
Sugar: 13g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg
Sodium: 170mg
Vitamin C: 6% DV
Iron: 8% DV
Calcium: 4% DV
These muffins are cholesterol-free and relatively low in saturated fat, making them a heart-smart option.
Read More: 6 Best Rhubarb Cake Recipes
Storage and Serving Suggestions
Storage:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in a sealed container for up to 5 days. Reheat in the microwave or toaster oven.
Freezer: Wrap individually in plastic or foil and freeze for up to 2 months. Thaw at room temperature or warm in the oven at 300°F for 10 minutes.
Serving Ideas:
Enjoy warm with a spread of vegan butter or almond cream cheese.
Serve alongside a smoothie or bowl of fresh fruit for breakfast.
Pack in lunchboxes or serve as a mid-afternoon snack.
Dust lightly with powdered sugar for a dessert-style finish.
Want more ideas for plant-based snacks and breakfast planning? The Plant-Based Cookbook – 200 Vegan Recipes includes full meal prep guides and practical serving tips.
Frequently Asked Questions
Can I use frozen cherries?
Yes. Thaw them first and pat dry to remove excess moisture, which could make the muffins soggy.
Can I make these muffins refined sugar-free?
You can use coconut nectar or date sugar in place of brown sugar. Maple syrup also works, though you should slightly reduce the liquid in the recipe.
What if I don’t have muffin liners?
You can grease the muffin tin directly using a little coconut oil or vegan butter to prevent sticking.
How can I make mini muffins?
Use a mini muffin pan and reduce the baking time to 10 to 12 minutes. Test with a toothpick for doneness.
Conclusion
Baking with fresh cherries is one of the simplest pleasures of summer, and these Fresh Cherry Muffins prove that you don’t need complicated ingredients or techniques to make something truly satisfying. They’re moist, naturally sweet, and bursting with fruit in every bite—perfect for breakfast, a midday snack, or even a light dessert.
What makes this recipe even more special is how easy it is to adapt. Whether you’re working with what’s in season or customizing for dietary preferences, this muffin base is endlessly flexible and forgiving. From almond-cherry variations to chocolate-chip twists, it’s a recipe you can confidently make your own.
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