These started off as doughnuts. Ever since Kristy from Keepin’ it Kind posted these, I’ve really been wanting a doughnut. Besides Jason keeps reminding me that last time I made doughnuts (almost a year ago) he was out of town and did not get to try even one. So I pulled out the doughnut pan, did a little bit of measuring and mixing, and a 20 minutes later I had doughnut-shaped muffins.
Okay maybe it should have taken 20 minutes, but it took more like 60. In between measuring dries and wets I stopped to read some books to Eden, prevented a major breakdown, fed her a banana, and chased her around the house to remove the foreign object she was carrying in her mouth.
Baking used to be relaxing.
After determining the doughnut-shaped muffins needed to be remade (into muffins) I started over, this time adding fresh cherries to the batter. And while Jason and I will have to wait for our doughnut desires to be fulfilled, I sure enjoyed these muffins.
- 1 1/2 cup all purpose flour
- 3/4 cup granulated sugar
- 1/4 cup + 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan sour cream*
- 1/4 cup + 2 tbsp nondairy milk
- 1/4 cup + 2 tbsp canola oil
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- 3/4 cup fresh cherries, sliced
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease your muffin tin and set aside.
- In a small bowl combine flour, sugar, cocoa powder, baking powder, soda, and salt.
- In a larger bowl whisk together vegan sour cream, nondairy milk, canola oil, and vanilla extract until smooth.
- Add dry ingredients to wet and mix until just combined.
- Fold in chocolate chips and cherries
- Divide evenly between 12 muffin cups and bake for 18-20 minutes until top springs back when touched.
- Let cool in muffin pan completely before removing.
Do you enjoy baking and cooking? Is it relaxing or a chore?
After working in kitchens for almost a decade, I started having a hard time cooking at home. In my time away from work I wanted to stay far away from the kitchen. Now that I don’t work in someone else’s restaurant making someone else’s recipes, I love the time I can spend in my own kitchen. Even on the crazy days.
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