Perfect as a grab-and-go sweet breakfast or as an afternoon pick-me-up, these cherry & dark chocolate muffins are guaranteed to make you want to take your time and savour each bite! They are fluffy, moist, extremely flavourful and only take 40 minutes and one bowl to put together. While the fresh cherries add some tartness and freshness to this decadent treat, the sweetness coming from the chocolate and the richness of the tahini on top creates a perfectly balanced flavour profile.
So if you're looking for the perfect, easy, quick and adaptable plant-based muffin recipe, this one should definitely be in your arsenal. Especially if you don't have a dishwasher -like me- and one of your worst fears about baking is the amount of dirty bowls and dishes you'd have to wash afterwards, this is the perfect recipe for you!
Down below, I'll be listing some tips, tricks and adaptations that will help you realise this recipe easily and with success.
Let's dive in!
Tips and Tricks:
After they've been cooled in room temperature, you can store these muffins in an airtight container for up to 3 days. They will get soggy with time so I recommend placing a paper towel in the bottom of your container but also on top of the muffins before closing the lid. I highly recommend you keep your container over your counter in room temperature.
I really enjoy having these warm because the chocolate gets so gooey and delicious! If you have to make them ahead of time, I recommend giving them a couple of seconds in the microwave or a couple of minutes in the oven to get them nice and warm before serving. You can also drizzle the tahini last minute and avoid it getting absorbed by the muffin overnight and making it soggy.
You can use coconut sugar if you're looking for a refined sugar free option.
I haven't tried it personally but you can experiment with almond flour or buckwheat flour for a gluten-free version.
I've used unsweetened almond milk but you can use any unsweetened plant milk of your choice.
If you don't like the taste of tahini or don't have access to it, this ingredient can easily be swapped with almond butter, peanut butter or other nut butters.
Cupcake liners can stick to the muffin very easily. If you have some extra time in your hands, you can try to make your own muffin liners using parchment paper. This might take you 10 more minutes to make but it will save you from trying to scrape off the delicious muffin bits that got stuck to the liner!
It's very hard to go wrong with this recipe so I encourage you to use this recipe as your base and play with the fruits or the types of chocolate you can use. You can also add nuts and seeds on top for decoration or in the batter itself!
PREP TIME: 15 MIN
BAKING TIME: 25 MIN
TOTAL TIME: 40 MIN
1 1/2 cups or 210 grams of all purpose flour
2 tsp of baking powder
A pinch of salt
1/2 cup or 100 grams of brown sugar
3/4 cups and 2 tbsp or 200 ml unsweetened plant milk
1/4 cup or 60 grams of melted and cooled coconut oil or vegetable oil
1 tsp of vanilla extract
1/2 cup of dark vegan chocolate, chopped in chunks
1 cup of pitted cherries
1. Preheat your oven to 190°C or 374°F.
2. Place cupcake liners in your muffin tin or make your own liners using parchment paper.
3. In one large mixing bowl, mix and sift all dry ingredients together.
4. Add all wet ingredients, mix everything together just enough to form a batter, do not over mix.
5. Add the chocolate chunks and the cherries. Make sure everything is well incorporated.
6. Pour the batter inside your cupcake liners and bake the muffins for 25 minutes.
7. Remove the muffin tin from the oven and transfer the muffins on a cooling rack. Let them cool then drizzle them with tahini.