Description
Delight in the warm and fruity flavors of Cherry Cobbler Muffins, featuring tender muffin batter loaded with fresh or frozen cherries and topped with a sweet, crumbly cobbler crust. Perfect for breakfast or a cozy snack, these muffins combine the classic charm of a cobbler with the convenience of a handheld treat.
Ingredients
Scale
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen pitted cherries, halved if large
Cobbler Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cut into small cubes
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup well to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, and ground cinnamon until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla extract until smooth and fully blended.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix for tender muffins. Fold in the cherries carefully to distribute them without breaking them up.
- Prepare the cobbler topping: In a small bowl, mix together flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs resembling small peas.
- Assemble the muffins: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Generously sprinkle the cobbler topping over each muffin to create a sweet crust.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, and the topping is golden brown.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- If using frozen cherries, add them directly to the batter without thawing to avoid excess moisture that can make the muffins soggy.
- These muffins are best enjoyed warm or at room temperature and pair wonderfully with coffee or tea.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor variation.
- To make the topping extra crunchy, you can sprinkle a bit of coarse sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 255
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
