Wednesday, June 13, 2012

Vegan Cherry Almond Muffins with Streusel Topping

So with all the awesome cherry-ness going on here, I wanna share a new muffin recipe I cooked baked up for you. I am pretty sure I have made my love for all things cherry well known. But I also love all things muffin. They are the perfect breakfast. Filling but light, fast and simple, and they make the whole house smell delicious when you bake em. Throw some cherries in there and I cannot resist.
My fear, when writing the recipe and as I was baking it, was the muffins being too dense. The key to keeping them light and airy is to stir as little as possible. What I am hinting at is Don't use a handmixer. Make sure you use a spoon or wooden spoon. And just stir until combined. Then fold in the cherries and almonds.
The final tip I will give ya, Keep them out of others reach. Seriously, you won't want to share. And my Aubrey got a hold of two and she pulled off the tops and discarded the rest. My mouth was gaping I was a little shocked.
Vegan Cherry and Almond Muffins with Streusel Topping

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1 Flax egg (1 Tbsp Ground Flax + 3 Tbsp water mixed together and refrigerated)
1/2 cup almond milk
2 tsp apple cider vinegar (or white will do)
1/4 cup applesauce
1 1/2 tsp vanilla extract
2 tsp almond extract
1/2 cup sugar
1 1/2 cup cherries, pitted and quartered (I didn't quarter mine but will next time)
1/4 cup ground flax
1 cup chopped almonds
1 recipe streusel topping (recipe below)

  • Preheat oven to 400 F and place muffin cups into muffin pan.
  • In a small bowl, mix milk and vinegar. It should curdle.
  • In a big bowl, stir together flour, baking soda, baking powder, and salt.
  • In another bowl, stir together  Flax egg, milk and vinegar mix, applesauce, extracts, and sugar. 
  • Combine the two together remembering not to stir to much so it will remain light and airy, just until moistened.
  • Fold in cherries, flax, and almonds.
  • Sprinkle with streusel topping liberally.
  • Pour into muffin pan. I made 12 muffins with this recipe.
  • Bake for 20 minutes and put on rack to cool so the bottoms don't get soggy.
  • Spread with Earth Balance butter and enjoy!
Streusel Topping

1/2 cup flour
1/2 cup almond flour
1/2 cup brown sugar
4 Tbsp Earth Balance butter, melted

  • Combine flours and sugar. Pour butter over and stir. Will be chunky.
 I hope you enjoy! Don't forget to link up anything cherry to my cherry link up HERE!



  1. These look sooo yummy! Shame I can never find almond milk!
    Rebecca @

  2. Those sound delicious! Do you think I could sub just a plain old egg instead though? I know it defeats the whole vegan thing, but if I buy flax chances are it will hide in the back of my cupboard for ages. ;)

  3. Rebecca, you can sub any milk. I like the almond because its almond muffins. But honestly I am queen of substituting. Usually, if I see a recipe I want to make but don't have the ingredients, I will just wing it with whatever I have.

    Toni, you can store ground flax in the freezer so it keeps longer ;) but yes you would use 1 egg in place of the "flax egg"

  4. Andie,
    I am new to eating vegan, and I'm noticing that many recipes (such as this one) for cakes and muffins use apple cider vinegar. Traditional recipes don't usually call for that, right? What is the purpose of it? Is there acid in eggs, and the vinegar replaces it? Or does it work with the baking soda to give lift to the bread? I am not particularly schooled on baking in general or eating vegan, but trying to figure it out. Thanks!