Description
These Cherry Cobbler Muffins combine a moist, tender muffin base packed with juicy cherries and topped with a sweet, crumbly cobbler topping. Baked to golden perfection, they offer a delightful balance of soft texture and crispy topping, perfect for breakfast or a sweet snack.
Ingredients
Scale
Muffin Batter
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 large egg
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cherries, pitted and chopped (or canned cherries, drained)
Cobbler Topping
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tbsp unsalted butter, cold and cut into small pieces
- ¼ tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Make the Muffin Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the large egg, whole milk, melted unsalted butter, and vanilla extract until smooth and fully blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently just until combined to avoid overmixing, which can toughen the muffins.
- Fold in Cherries: Carefully fold in the chopped fresh, frozen, or canned cherries evenly into the batter, ensuring they are well distributed.
- Prepare the Cobbler Topping: In a small bowl, combine the flour, sugar, and ground cinnamon. Add the cold, small pieces of unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Assemble the Muffins: Divide the muffin batter evenly among the prepared muffin tin cups, filling each about two-thirds full for proper rising.
- Add Topping: Sprinkle the prepared cobbler topping evenly over each muffin, covering the surface.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes to set, then transfer them onto a wire rack to cool completely.
- Serve: Enjoy the cherry cobbler muffins warm or at room temperature as a delicious breakfast treat or snack.
Notes
- For best results, use fresh or frozen cherries that are pitted and chopped. If using canned cherries, drain well to avoid excess moisture.
- Do not overmix the batter to keep the muffins light and tender.
- The cobbler topping can be made ahead and stored in the fridge until ready to use.
- Store leftover muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- You can substitute whole milk with any milk alternative, but it may affect texture slightly.
- Chilling the topping butter helps create a crumbly texture after baking.
