Vanilla Bean + Cherry Muffins

Let’s pretend for a minute that we’re all witches and wizards who have magical powers. Not really Tolkien-esque witches and wizards though. More like ones who attended Hogwarts School of Witchcraft and Wizardry.

So, we’re all hanging out, having a drink at The Three Broomsticks, gabbing about who we think is going to win the Quidditch World Cup, when, all of a sudden, dementors show up. That’s right. Dementors. We pull out our wands and try to conjure up patronuses.

What does your patronus look like?

Vanilla Bean + Cherry Muffins

Yield: 24 mini muffins and 5 regular sized muffins


  • (recipe adapted from King Arthur Flour)
  • 15 cherries (I used bing), pitted and roughly chopped
  • ½ cup plus 1 teaspoon granulated sugar, divided
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ cup coconut oil, melted (can substitute vegetable oil)
  • 1 tablespoon vanilla bean paste (can substitute pure vanilla extract)
  • 2/3 cup applesauce (can substitute 2 eggs, lightly beaten)


  1. To a small bowl, add cherries and 1 teaspoon of sugar. Stir. Let sit for 5-10 minutes.
  2. Preheat oven to 475 degrees F.
  3. To a large bowl add flours, ½ cup sugar, baking powder, and salt and stir to combine.
  4. To a medium bowl add milk, coconut oil, vanilla, and applesauce. Whisk until thoroughly combined.
  5. Add wet ingredients to dry ingredients and stir until just combined. Carefully fold in cherries. DO NOT OVER MIX. The batter may look a little lumpy but that’s okay.
  6. Scoop batter in a lined muffin tin about 2/3 of the way full.
  7. Put tin in oven and immediately drop the heat to 400 degrees F.
  8. Bake for 15-20 minutes or until a toothpick comes out clean. For mini muffins, bake 12-15 minutes.
  9. Let cool on a wire rack.

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