Are you craving a delightful and nutritious treat that combines the sweet and tangy flavors of cherries, almonds, and poppy seeds with the richness of vegan ingredients? Look no further! This article will guide you through the process of creating exquisite cherry almond poppyseed muffins that adhere to a vegan lifestyle. Made with plant-based alternatives, these muffins offer not only exceptional taste but also a healthier choice. Get ready to indulge in a delectable journey that will tantalize your taste buds and nourish your body.
Here are our top 4 tried and tested recipes!
ALMOND POPPY SEED MUFFINS
My mom has been making this for years, and it's just one of those recipes that sticks out from my childhood. It's delicious.
Provided by maggie
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
- Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.3 g, Cholesterol 54.9 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 271.5 mg, Sugar 13.3 g
VEGAN CHERRY MUFFINS
Buttery, moist, soft Vegan Cherry Muffins. Full of almond flavour & bursting with juicy cherries in every bite!
Provided by Melanie McDonald
Categories Baked Goods Breakfast Brunch Dessert Snack
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F and prepare a muffin tin. Either grease it or line with liners.
- Add the flour, almond flour, sugar, baking soda, baking powder and salt to a bowl. Mix together well.
- Add the almond extract, vinegar, apple sauce and milk (use milk ONLY if using all purpose flour and not oat flour), to another small bowl or jug and mix thoroughly.
- Pour the wet ingredients into the dry ingredients and stir gently until it is just combined. Do not overmix.
- Add the cherries and stir them gently through, then spoon the batter evenly into the prepared muffin tins so they are about ¾ full. Sprinkle the tops with the flaked/slivered almonds and get into the oven as quickly as you can.
- After 5 minutes in the oven turn the temperature down to 375°F (don't open the door) and cook for another 12 - 15 minutes. A tooth pick inserted into one of them should come out clean after that time. If it doesn't give them a minute or two more.
- Once cooked leave for 5 minutes in the pan, then remove and transfer to a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 231 kcal, Carbohydrate 44 g, Protein 5 g, Fat 5 g, Sodium 290 mg, Fiber 2 g, Sugar 24 g, SaturatedFat 1 g
CHERRY-ALMOND-POPPYSEED MUFFINS (VEGAN)
This recipe is from Julie Hasson's "Vegan Diner." They are one of my favorite muffins EVER - vegan, or otherwise. Trust me when I tell you you don't need eggs or dairy milk to create great muffins. Even if you're not vegan, save yourself the fat, calories and cholesterol and give these a try! :o)
Provided by worldmom12
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
- In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
- 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.
- 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.
- 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.
- Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.
Nutrition Facts : Calories 208.2, Fat 7.5, SaturatedFat 0.6, Sodium 126.6, Carbohydrate 32.2, Fiber 1.2, Sugar 15, Protein 3.2
VEGAN LEMON-POPPY SEED MUFFINS
The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they're vegan!
Provided by Yoly
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 1h
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
- Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
- Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 31.7 g, Fat 5.1 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 19.1 g
Tips:
- Use a mix of almond flour and all-purpose flour for a moist and flavorful muffin.
- Don't overmix the batter, as this can result in tough muffins.
- Fresh or frozen cherries can be used in this recipe.
- If using frozen cherries, thaw them before adding them to the batter.
- Poppy seeds add a nice crunch and flavor to these muffins.
- A streusel topping made with oats, flour, sugar, and butter adds a delicious finishing touch.
- These muffins can be stored at room temperature for up to 3 days, or frozen for up to 2 months.
Conclusion:
Cherry almond poppy seed muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and flavorful crumb, crunchy streusel topping, and sweet and tart cherries, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to enjoy, give these muffins a try!
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