On the second day of Christmas, my true love gave to me…sour cream and cherry muffins!
Specifically, vegan sour cream muffins with dried cherries and an oatmeal crumble topping. Not a bad way to celebrate the end of a long week, nor to welcome the Christmas season officially. These muffins are delicious, and easy, but they’re also a wonderful idea for edible giving and festive brunch entertaining. Best of all, they’re 100% vegan, and they’re full of healthy little twists on traditional muffin recipes, including the fact that I made them with spelt flour and cashew cream in place of dairy.
1/2cupcane sugar, coconut sugar, or lightly packed, light brown sugar(100g)
1cupchopped dark sweet cherries (fresh or frozen)(140g)
Preheat the oven
Preheat the oven to 350F and line or lightly oil a muffin pan.
Prepare the streusel topping
In a medium large mixing bowl, prepare the streusel topping. Stir together the flour, brown sugar, cinnamon, and salt. Add the melted butter. Use two forks to gently mix the butter into the flour mixture, forming pea sized crumbs and some smaller crumbs. Your aim is for there to be no remaining dry flour and for the mixture to be mostly pea-sized crumbs, mixed with some smaller and a few larger crumbs. Pop the crumble topping into the fridge while you prepare the cake batter.
Prepare the muffin batter
Mix together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
Add the sour cream or yogurt, vegan buttermilk, avocado oil, and cane sugar to a medium sized bowl. Whisk the wet ingredients together until they're mixed.
Make a well in the flour mixture. Pour the wet ingredients into the dry ingredients. Use a spatula or spoon to mix these ingredients well, until no dry streaks of flour remain. A few small lumps are OK. Gently fold in the chopped cherries.
Fill the prepared muffin pan with the batter; each muffin well should be about 2/3-3/4 of the way full. Sprinkle the topping evenly over muffins.
Bake for 18-20 minutes, or until the muffins are domed and set and the streusel is turning golden brown. Allow the muffins to cool for 15 minutes, then transfer them from the muffin tin to a cooling rack. Allow them to cool for at least another 20 minutes before enjoying.
These muffins are so, so moist and delicious! I love how the cherries add tartness while also adding sweetness—it’s a nice alternative to the more commonplace dried cranberries. I can’t recommend these enough as a holiday treat—or a treat for any time of the year! Whether for a sweeter breakfast or as a mild dessert, these muffins are a joy.
Does any holiday cooking lie ahead for you this weekend? I’d love to hear about it. In the meantime, happy Friday.