Black Cherry Sour Cream Muffins

Black Cherry Sour Cream Muffins

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.

Cook Time: 35 minutes (25 minutes downtime)Difficulty: Medium

Ingredients

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 => Cornstarch
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

Instructions

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.

Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

This cream cheese coffee cake reminds me of the name-brand cakes you can get at the grocery store, only this is even more rich and dense and not loaded with preservatives – and it’s totally egg- and dairy-free! It’s heavenly with a cup of coffee or tea. For an extra flavor boost, try spooning a couple of tablespoons of berry jam over the top of the batter before sprinkling on the crumb topping.

Cook Time: 1 hour (40 minutes downtime) Difficulty: Medium

Ingredients

1 tsp => Apple Cider Vinegar
1 tsp => Vanilla Extract
1/2 c => Canola Oil
1/3 c => + 1 tsp sugar
3/4 c => Non-dairy Milk
2-3 tbsp => Canola Oil
1/8 tsp => ground nutmeg
1/2 tsp => ground cinnamon
2 tbsp => + 2 tsp brown sugar
1/2 c => all-purpose flour
1 1/4 c => all-pupose flour
2 tsp => Baking Powder
1/2 tsp => Salt
1/2 c => Vegan Gourmet® Cream Cheese Alternative, Softened

Instructions

Preheat oven to 375* F and coat an 8” loaf pan with nonstick spray, or lightly grease with shortening. In a small bowl, whisk together milk and vinegar and let curdle. Prepare topping by mixing together dry ingredients in a small bowl and slowly drizzling oil a tablespoon at a time while mixing with fingertips. Add enough oil to ensure large crumbs with only a small amount of dry four left. In a large mixing bowl, beat together curdled milk mixture, ¼ c sugar, oil, and vanilla. In a seprate bowl, whisk together flour, baking powder, and salt. Add this mix half at a time to wet ingredients, mixing gently after each addition. Set aside ½ cup of batter and a separate 2 T of batter in separate bowls and pour remaining batter in loaf pan. In mixing bowl, mix together cream cheese, remaining T of sugar, and 2 T batter until just combined (about 1 minute on medium speed for a stand mixer). Carefully spoon this mixture down the center of the batter in loaf pan, keeping about 1/2” from edges. Pour remaini