Name: Vegan Cherry Chocolate Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 Portionen
Ingredients: 150 g Wheat flour Type 405; 2 tsp Baking powder; 1 Prise(n) Salt; 40 g Baking cocoa; 120 g Sugar; 2 Pck. Vanilla sugar; 90 ml Sunflower oil; 270 ml Soy drink; 280 g Sour cherries; 100 g Bittersweet chocolate; 50 g vegan margarine; 2 tbsp Cherry water; 150 g Powdered sugar; 50 g Bittersweet chocolate sprinkles

Cook Time

55 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Vegan Cherry Chocolate Muffins is ready in 55 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These vegan cherry chocolate muffins are a poem! Juicy dough with fruity cherries and bittersweet chocolate, topped with a creamy vegan frosting topping - simply irresistible. I especially like to bake them in the summer when cherries are in season. They are perfect for birthdays, brunch or simply as a sweet treat with coffee. The preparation is uncomplicated and succeeds with the Thermomix® in no time at all. An absolute must for all chocolate cherry fans!

Ingredients (14 ingredients)

150 g Wheat flour Type 405
2 tsp Baking powder
1 Prise(n) Salt
40 g Baking cocoa
120 g Sugar
2 Pck. Vanilla sugar
90 ml Sunflower oil
270 ml Soy drink
280 g Sour cherries
100 g Bittersweet chocolate
50 g vegan margarine
2 tbsp Cherry water
150 g Powdered sugar
50 g Bittersweet chocolate sprinkles

Preparation (8 steps)

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 4

Put 150 g wheat flour type 405, 2 tsp baking powder, 1 pinch of salt, 40 g baking cocoa, 120 g sugar and 1 packet of vanilla sugar into the mixing bowl and mix for 10 sec/speed 4.

Add liquid ingredients and prepare dough

Thermomix® Setting

20 sec/Speed 4

Add 90 ml sunflower oil and 250 ml soy drink and stir for 20 sec/speed 4. If necessary, add a little more soy drink until a smooth dough is formed.

Prepare cherries and chocolate

Drain 280 g of sour cherries well, set aside 12 pieces. Roughly chop 100 g bittersweet chocolate.

Fold in cherries and chocolate

Thermomix® Setting

10 sec/Linkslauf/Speed 2 Reverse

Add the drained cherries and chopped chocolate to the mixing bowl and fold in for 10 sec/reverse/speed 2.

Bake muffins

Fill the dough into 12 muffin tins and bake in a preheated oven at 180 °C top/bottom heat for approx. 25 minutes. Let cool completely.

Prepare frosting

Thermomix® Setting

20 sec/Speed 4

Put 50 g vegan margarine, 1 tbsp sunflower oil, 1 packet of vanilla sugar and 2 tbsp soy drink into the mixing bowl and stir for 20 sec/speed 4. Then gradually add 150 g powdered sugar and stir for another 30 sec/speed 4 until a frothy cream is formed.

Add cherry water

Thermomix® Setting

10 sec/Speed 3

Add 2 tbsp cherry water and stir in for 10 sec/speed 3.

Decorate muffins

Fill the cream into a piping bag with a star nozzle and pipe onto the cooled muffins. Garnish with 1 cherry each and 50 g bittersweet chocolate sprinkles.