These scrumptious cherry muffins are bursting with flavor and studded with rich chocolate chunks! Perfect for a light dessert or an indulgent snack.
- ⅓ cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon canola oil (or your favorite baking oil)
- Pinch salt
- 2 cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups unsweetened and unflavored non-dairy milk
- ⅓ cup creamy almond butter
- ⅓ cup canola oil (or your favorite baking oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups pitted fresh cherries
- ¾ cup vegan chocolate chips
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Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
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Make the topping first by stirring the ingredients together in a small bowl.
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To make the muffin batter, first stir the flour, brown sugar, baking powder, cinnamon, and salt together in a large mixing bowl.
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Stir the milk, almond butter, oil, vanilla and almond extracts together in a small bowl or liquid measuring cup.
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Pour the milk mixture into the bowl with the flour mixture and stir everything together just until blended.
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Fold the cherries and chocolate chips into the batter.
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Divide the batter among the muffin cups and sprinkle evenly with topping.
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Bake the muffins for 20 to 25 minutes, until the tops spring back when lightly touched with a finger.
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Place the muffin tin on a cooling rack and allow the muffins to cool for a bit before removing from the tin.