Vegan Cherry Dark Chocolate Chip Muffins

Fresh Cherries

Can we just talk for a moment about how delicious cherries are right now? They are a more expensive fruit at our markets in Kansas but once I eyed them and snagged a sample to test for ripeness/flavor, I knew it was on. To the kitchen I went, with chocolate and cherries in hand.

Vegan Cherry Muffin Recipe

Chocolate-cherry muffins, that are vegan! Oh boy. I know chocolate-covered cherries are a thing – my mom LOVES them – but I’ve always thought they were kinda gross. Something about the slimy texture, weird flavor. BUT, when the cherries are fresh and the chocolate is dark and chopped in thick chunks, you know I’m all about it.

Chocolate Cherry Muffin BatterCherry Chocolate Chip Muffins #vegan

These muffins are so simple to throw together, requiring a limited number of ingredients and just one mixing bowl. Plus, they’re considerably healthy as far as muffins go.

Whole wheat pastry flour mixed with oat flour provides a hearty, whole-grain base; a touch of brown sugar adds just the right amount of sweetness; dark chocolate delivers plenty of antioxidants; and cherries provide loads of fiber, vitamin C and cancer-fighting flavonoids. Yep and yep.

Also, did I mention they’re delicious?

Cherry Dark Chocolate Chip Muffins! via minimalist bakerCherry Dark Chocolate Chip Muffins! Minimalist Baker

These muffins may be vegan but they don’t lack in flavor or texture. The’re cakey and light with a sweet, nutty flavor from the brown sugar and almond extract. The cherries are abundant and bursting with flavor, and the chocolate peeks through to give just the touch of decadence you crave.

Vegan Cherry Dark Chocolate Chip Muffins |

Breakfast, dessert, snack time, we’ve got you covered with this one simple treat. Enjoy!

Dark Chocolate Cherry Muffins #veganCherry Dark Chocolate Chip Muffins | | #vegan

4.9 from 9 reviews
Vegan Cherry Dark Chocolate Chip Muffins
Prep time
Cook time
Total time
Simple-to-make cherry dark chocolate chip muffins made with whole wheat and oat flour, coconut oil, fresh cherries and rich dark chocolate.
Recipe type: Muffin
Cuisine: Vegan
Serves: 9 muffins
  • 1/3 heaping cup oat flour (ground from rolled oats)
  • 1 cup whole wheat pastry flour or unbleached all purpose
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • 1/4 cup brown sugar (or sub honey*)
  • 1/4 cup melted coconut oil (or sub canola/grapeseed)
  • 3/4 cup almond milk
  • 1 tsp almond extract
  • 1 heaping cup fresh cherries, pitted and lightly chopped
  • 1/4 cup chopped dark chocolate, divided
  1. Preheat oven to 375 degrees F.
  2. Combine flours, baking powder, salt and brown sugar in a mixing bowl.
  3. Measure out almond milk in a liquid measuring cup, then add melted coconut oil and almond extract and stir. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again.
  4. Add wet to dry ingredients and whisk until just combined. Fold in cherries and 3/4 of the dark chocolate until just combined.
  5. Spoon into 9 greased or paper-lined muffin tins and top with remaining chocolate. They will be full; just the way I like them.
  6. Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  7. Serve warm with a little non-dairy butter or plain. Store in an airtight container to keep fresh - transfer to freezer after a couple days.
If using honey in place of brown sugar, it will inevitably make the batter thinner. Compensate with less almond milk and/or more flour of your choice.
Nutrition Information
Serving size: 1 muffin Calories: 192 Fat: 9 g Saturated fat: 6 g Carbohydrates: 26 g Sugar: 7 g Sodium: 100 mg Fiber: 1 g Protein: 2.5 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    I totally agree with you about the chocolate covered cherries. I always thought cherries were disgusting until I tried a fresh one and ended up eating almost the entire bag! These muffins look fantastic! I love the dark chocolate, cherry, almond combination. Can’t wait to try it!

  2. says

    i am DEFINITELY MAKING THESE CAN HARDLY WAIT!!!!! Thanks for the recpe and gorgeous pics i think i gained weight just looking at them, but theyre healthy ok gotta go get my cherries!

  3. says

    Oh how I miss cherries, Dana. That photo at the top makes me want to grab a handfull! I can’t believe these are vegan – the inside looks tender – I may have to give these a shot with some sort of cherry substitute….mango, rambutan, papaya perhaps? ;) Or maybe I’ll just double the chocolate.

  4. says

    Made these muffins this weekend and they are delicious! I love that they’re not too sweet so you don’t feel guilty eating one (or three) with your morning coffee.

  5. hannah says

    I saw these while I was on vacation and when I came home and found that I had all of the ingredients I was so happy. They turned out sooo tasty. Although I noticed that there is no eggs (or rather, flax eggs since its a vegan recipe)., and they were a bit less structural than other muffins I’ve made.

    • Dana says

      Hannah! I tried these without a flax egg or chicken egg to see how they’d turn out. I agree they weren’t as “firm” as other muffins I made but that was OK with me. If you try them with an egg (flax or chicken) at some point, let me know how they turn out!

  6. katie says

    I’ve made these twice thus far. We love them! I’ve made more vegan muffin recipes then I care to admit and I must say I love the texture of these the best! Yes they were crumbly but we were OK with that! I didn’t have cherries or dark chocolate on hand so I used strawberries and ghiridelli semisweet chips first time and I used blueberries and chocolate chips the second. Both were awesome. I preferred the blueberry. Also I had to double recipe to get 12 full cups. If I can locate organic cherries I will eventually try it as intended!

  7. maureen says

    I am gluten free and what would be a sub for whole wheat pastry ?
    I have printed out a few recipes to try, they all look so delicious.
    Look forward to hearing from you .
    Kindest regards

  8. Saxby says

    DELICIOUS! You could really use any fruit and it would definitely work. I love that its vegan, and it was a hit with everyone in a family :)

  9. Melissa says

    I accidentally splashed in too much extract, but wow! If I didn’t need the batter, I would have licked the whole bowl clean! I didn’t have cherries, so I subbed some other fruits. Thanks for sharing!

  10. Nisha says

    Hi, these look amazing and I’m planning to try them tomorrow. Just wanted to know if the dark chocolate you used was sweetened or unsweetened? I don’t want to end up with too-sweet muffins! Thanks!

  11. kelly says

    I made these earlier and they went down so well!! Instead of mixing in the dark chocolate tho, I just put a square in the middle of each muffin and topped it with a bit of mixture before baking, as I thought I wouldn’t have enough chocolate. Came out great !

  12. Mura Wehi says

    Very niice. I’m no vegan, but these look awesome. I’m just a dude looking for a recipe that DOESN’T use maraschino cherries.

    Hey, can I use frozen cherries that have been thawed, pitted and drained?

  13. Valentina says

    Hi Dana! Your recipe sounds great but cherries are not in season now… Can I use unsweetened dried cherries?

  14. says

    I need to dive back into vegan baking and tackle the difficulties I had, I just need to buy the right ingredients to start off with!! Very inspiring blog!! I’m glad I found you :)

  15. Crystal says

    These look amazing! Do you think it will do well as cupcakes with a cherry chocolate chip buttercream? Love your site!

  16. Mindy says

    Absolutely love these! I made a batch two days ago and am already planning to make a double batch tomorrow. Awesome for breakfast or dessert

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