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Black Cherry Sour Cream Muffins

Recipe Courtesy of: Chef Jessica

These muffins are flavorful and moist, with a kick of tartness from the cherries and sour cream. The almond topping offers a sweet complementary flavor and crunch. If using frozen berries, keep them in the freezer until you’re just about to put them in the batter.


1 & 3/4 c
All Purpose Flour
1/2 tsp
Baking Soda
1/2 tsp
Baking Powder
1/2 tsp
Table Salt
1/4 c
Plain or Vanilla Soy Yogurt
1 tbsp
1 tbsp
Non-Hydrogenated Vegan Margarine, melted
1/2 c
Vegan Gourmet Sour Cream Alternative
1/4 c
Non-dairy Milk
3/4 c
Pitted Black Cherries, pulsed in a food chopper/processor
2 tbsp
Raw Sugar
1/4 c
Almonds, sliced


Preheat oven to 375* F and line a 12-cup muffin tin with paper liners. In a small bowl, whisk together flour, baking soda, baking powder, and salt. In a separate small bowl, mix together soy yogurt with corn starch using a fork or small whisk until well incorporated. Transfer yogurt mixture to a large mixing bowl and combine with sugar and melted margarine and non-dairy milk. Add half of dry ingredients and mix until combined, then repeat with remaining flour mixture. Stir only until larger clumps disappear – do not over mix. Stir in chopped cherries and divide evenly into muffin cups. Sprinkle with raw sugar and almonds and gently pat topping into batter. Bake for 23-27 minutes, or until a toothpick or knife inserted in the center comes out clean. Let cool in tins for 5 minutes before transferring to a wire rack to cool completely.

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