I bought a can of OREGON Dark Sweet Cherries a few week ago, intending to make my favorite Chocolate Cherry Loaf from the steely-eyed Paul Hollywood. (It is seriously so, so good.) However, when later in the week Chris told me that chocolate hasn’t been sitting well with his stomach lately, I decided to switch course. I’d been meaning to make this NYT Cooking blueberry muffins recipe for a while, and thought… why not make it with cherries?! When I ended up making several notable changes (due to needing to substitute ingredients and realizing I had made them vegan WOO), and since the muffins turned out to be SUPER delicious, I thought it was worth sharing.
Spiced Cherry Muffins
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp ground Allspice
1/2 cup vegan butter, softened
1 cup white sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup coconut milk
15oz can OREGON Dark Sweet Cherries, drained and roughly chopped
Optional: sliced almonds, extra sugar for sprinkling
Preheat oven to 375. In a large bowl sift together flour, salt, baking powder, and Allspice and set aside.
In the bowl of a stand mixer, cream butter and sugar, then add the applesauce a quarter cup at a time, blending thoroughly after each addition. Add vanilla extract. Mix in dry ingredients and coconut milk, alternating each about three times to make sure all ingredients are fully incorporated. Stir in cherries.
Divide into a muffin pan lined with muffin cups. (I ended up using a second pan for the excess, but probably could have stuffed all 12 in the first pan.) Sprinkle with extra sugar or with sliced almonds, if using. Bake for 30 minutes then put out onto a rack to cool. Try not to eat the whole batch all at once.