Cherry-Almond-Poppyseed Muffins (Vegan) Recipe

Name: Cherry-Almond-Poppyseed Muffins (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (I always use whole wheat pastry flour); 2 tablespoons poppy seeds; 1 tablespoon flax seed meal, preferably golden; 1 tablespoon baking powder; 1/8 teaspoon sea salt; 3/4 cup granulated sugar; 1 tablespoon granulated sugar (to spoon over tops of muffins, though I omit this); 1 cup soymilk, divided; 1/3 cup canola oil; 1/4 cup unsweetened applesauce; 2 teaspoons almond extract (please, I beg of you, don't use imitation!); 2/3 cup dried cherries (I chop these up a bit so they're not so big)

Servings: persons

2 cups all-purpose flour (I always use whole wheat pastry flour)
2 tablespoons poppy seeds
1 tablespoon flax seed meal, preferably golden
1 tablespoon baking powder
1/8 teaspoon sea salt
3/4 cup granulated sugar
1 tablespoon granulated sugar (to spoon over tops of muffins, though I omit this)
1 cup soymilk, divided
1/3 cup canola oil
1/4 cup unsweetened applesauce
2 teaspoons almond extract (please, I beg of you, don't use imitation!)
2/3 cup dried cherries (I chop these up a bit so they're not so big)

1
Preheat oven to 350u00b0F Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
2
In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
3
In a large bowl, whisk together 3/4 cup sugar, half of the soymilk, canola oil, applesauce, and almond extract, whisking until smooth. Add the flour mixture a little at a time, alternating with the remaining soymilk, whisking until just combined. Stir in the dried cherries.
4
Scoop the batter evenly amongst the 12 cups of the prepared muffin pan and sprinkle remaining tablespoon over sugar over the tops of the muffins.
5
Bake for 20-25 minutes, or until muffins are just barely golden around the edges and a tester inserted into the center comes out clean.
6
Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour (I always use whole wheat pastry flour), 2 tablespoons poppy seeds, 1 tablespoon flax seed meal, preferably golden, 1 tablespoon baking powder, and more.

Yes, Cherry-Almond-Poppyseed Muffins (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry-Almond-Poppyseed Muffins (Vegan)

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