Twin Peaks day (Feb 23rd) is coming up, and as such, I made a special trip to the Italian market here to pick up some frozen sour cherries, because what fun is a Twin Peaks marathon without coffee and cherry pie?
However, I can’t help but long for them every time I open the fridge, and decided I may as well make muffins with some so it would stop keeping me up at night.
This recipe will make 18 large muffins (cups filled to the top), but with five minutes less baking time and filling cups to 2/3rds, you’ll have 24.
Now let’s get started!
3 cups all purpose flour
1.5 cups sugar (granulated cane, or white)
4 tsp baking powder
1 tsp salt
2/3 cups vegetable oil
1 cup non dairy milk
2 tbsp ground flax+ 1/3 cup water
1 tsp vanilla
1 1/2 cup berries of choice (in this case I went for 1 cup chopped sour cherries, 1/2 cup of a blue/black/raspberry mix)
1/2 cup brown sugar
1/4 cup flour
1/4 cup oats
1/4 cup vegan margarine
- Preheat your oven to 400 degrees Fahrenheit (I used 375 on convect). Line 18 muffin cups for large muffins, or 24 for slightly smaller ones.
- Firstly, you will want to whisk in a large bowl, the ground flax and water. Then, add your oil, non dairy milk, vanilla, and sugar.
- You can slowly add in your dry ingredients- flour, salt, baking powder, and mix with a wooden spoon until you have a batter with no floury bits left.
- Fold in your berries.
- Mix together your crumble ingredients in a smaller bowl, it should be the consistency of ~wet sand with some oats~
- For large muffins, with an ice cream scoop, fill muffin cups with an ice cream scoop. For smaller guys, fill these only about 2/3rds of the way up
- Sprinkle the crumble mixture on top, and pat a little bit to get it stuck on the batter.
- Bake large muffins for 25 minutes or until golden edged, smaller ones for 20 minutes.
- Allow to cool before devouring.
Loved these with some earl grey tea this morning as a treat, and shared some leftover blueberries with my pups!