Description
Cherry cobbler muffins are a cozy and delicious summer treat that combines the warm, buttery flavor of a classic cobbler with the grab-and-go convenience of a muffin. Bursting with juicy cherries and topped with a sweet, crumbly streusel, these muffins are perfect for breakfast, brunch, or an afternoon snack. Enjoy them warm from the oven or packed in a picnic basket for a summery bite of comfort.
Ingredients
Scale
Muffins
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup buttermilk
- 1/3 cup unsalted butter (melted and slightly cooled)
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen cherries (pitted and halved)
Streusel Topping
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons cold unsalted butter (cut into small cubes)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, melted and cooled unsalted butter, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Mix wet and dry components: Pour the wet ingredients into the bowl with the dry ingredients and stir gently just until combined to avoid overmixing, which can toughen the muffins.
- Fold in cherries: Gently fold in the pitted and halved cherries, ensuring they are evenly distributed without crushing them.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare streusel topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold unsalted butter using your fingers or a fork until the mixture resembles coarse crumbs.
- Top muffins and bake: Sprinkle the streusel topping evenly over each muffin. Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use frozen cherries if fresh are unavailable, but thaw and drain them thoroughly to prevent excess moisture in the batter.
- These muffins freeze well; after cooling completely, store them in an airtight container for up to 2 months.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a plant-based butter alternative.
- Ensure not to overmix the batter to maintain a tender crumb texture.
