Description
Delight in these Cherry Cobbler Muffins featuring a tender, fluffy muffin base studded with juicy cherries and topped with a buttery, cinnamon-spiced cobbler crumble. Perfectly balanced with a soft interior and a crunchy topping, these muffins are ideal for breakfast, brunch, or a cozy 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 use 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). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make the Muffin Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, whole milk, melted butter, and vanilla extract thoroughly.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Cherries: Gently fold the pitted and chopped cherries into the muffin batter so they distribute evenly.
- Prepare the Cobbler Topping: In a small bowl, mix the flour, sugar, and cinnamon. Using a pastry cutter or your fingers, cut the cold butter into the dry mixture until it resembles coarse crumbs with small pea-sized pieces of butter remaining.
- Assemble the Muffins: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Add the Topping: Sprinkle the cobbler crumble topping evenly over each muffin cup, covering the batter surface.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these Cherry Cobbler Muffins warm or at room temperature for the perfect balance of soft muffin and crunchy topping.
Notes
- For best results, use fresh or frozen cherries, but canned cherries can be substituted if drained well.
- Do not overmix the batter to avoid dense muffins.
- Chill the butter for the topping thoroughly to achieve a crumbly texture.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Warm muffins slightly before serving to enhance the flavor and texture.
