Before anything else, I love a good Muffin. I bet you will too, once you make this one.
Hey guys, so I have been busy with so much work since my birthday I am absolutely loving it. It’s a very special feeling to be able to make your passion your profession, I always love the wonderful feedback you guys give me and the suggestions that keep my creative juices flowing. So recently I had opened up about my anxiety and I felt really scared and relieved at the same time. I also mentioned the few people who were so encouraging and supportive, also, in general, I have come across some incredible people who have been a constant source of encouragement, inspiration and support no matter what. That is why I wanted to start a series that I haven’t been able to name yet, it’s essentially me featuring one baker/blogger/photographer/artist that I have come across who make the digital space a better place. It’s just my way of giving back to this community that we have built together, if you come up with a name, do mention it in the comments section below or anywhere on my social media.
So, the first person I would love to introduce is Gayatri from the beautiful blog thedessertedgirl . She is one of the first blogger friends I ever made via Instagram. We don’t know very little detail about each other but she has been there for me through some really rough days. I have always enjoyed looking at her work and taking inspiration from her content, she’s very passionate about baking and I think that is what makes us connect. Let’s just say, if I ever need advice on something I always hit her up and she’s always been honest and positive which is one of my most favourite qualities about her. You should definitely check her work and try out some of her recipes cause they look, sound and taste delicious!
Today I have a vegan version of Gayatri’s Mini Cherry Streusel Cakes. I have tried the original recipe and they taste ah-mazing, you’ll find it on her blog here. I veganized the recipe because my sister doesn’t consume dairy. Both are delicious and super duper simple.
Here’s a photo of her original version (tell me you don’t want to dive right into this deliciousness!)
Cherry and Chocolate Chip Muffins (Vegan & Dairy-free)
Author: Anjali Johny
Inspired by: thedessertedgirl.com
For the streusel topping:
30 g oats
30 g unsweetened desiccated coconut
20 g flour
20 g brown sugar
2-3 tbsp coconut oil
a pinch of salt
1/4 tsp vanilla extract
60 ml sunflower oil (or any flavourless oil)
80 g unrefined cane sugar/brown sugar
1 1/2 baking powder
1 tbsp honey/molasses
150 g desiccated coconut
120 g all-purpose flour
a pinch of salt
1 tsp vanilla extract
120 ml non-dairy milk of choice (you may also use regular milk)
1 tbsp vinegar
100 g fresh pitted cherries
1/2 cup dairy free chocolate chips
1 1/2 tbsp ground flax/chia seeds
4 tbsp water
Make the streusel: Mix all the ingredients for the streusel till the mixture becomes crumbly, set aside.
Make the muffins: Sift the flour, salt and baking powder, set aside. Add two-three tbsp of this mixture to the pitted cherries and toss them to get coated.
Mix the ground chia/flax seeds and water, set aside.
Mix the oil, molasses/honey, sugar, chia mixture and vanilla, once blended add the sifted flour mixture and fold it in gently.
Now add the milk and vinegar, mix.
Now add the coconut, flour-coated cherries and chocolate chips and fold gently till combined.
Using a spoon or ice cream scoop, divide the batter between twelve muffin cups lined with muffin liners. Then add the streusel topping and bake at 170 C in a preheated oven for roughly 18-20 minutes. ENJOY!
BUY THE PRODUCTS USED IN THE RECIPE:
I hope you guys try this recipe and enjoy it as much as we did. Until next time!
Until next time!