Cherry Cobbler Muffins Recipe

Introduction

These Cherry Cobbler Muffins combine juicy cherries with a sweet, crumbly topping for a delicious twist on classic muffins. Perfect for breakfast or a snack, they offer a delightful balance of tender cake and crisp cobbler crust.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pitted fresh cherries (or frozen cherries, thawed and drained)
• 1/2 cup all-purpose flour (for topping)
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, diced

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Step 2: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
3. Step 3: In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix. Fold in the cherries evenly.
5. Step 5: In a small bowl, mix the flour, brown sugar, and cinnamon for the topping. Add the diced cold butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
6. Step 6: Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the cobbler topping evenly over the batter in each cup.
7. Step 7: Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips & Variations

• Use fresh cherries for the best flavor; if using frozen, be sure to thaw and drain to avoid soggy batter.
• Swap the cherries with blueberries or raspberries for a different fruit twist.
• For a richer taste, replace vegetable oil with melted butter.
• Lightly toast the crumble topping under the broiler for 1-2 minutes after baking for extra crispness.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat refrigerated or frozen muffins in a microwave for 20–30 seconds or in a warm oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, just be sure to thaw and drain them thoroughly to prevent excess moisture from affecting the batter.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, but no wet batter.

Cherry Cobbler Muffins Recipe

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★★★★★

4.7 from 106 reviews

Delight in these Cherry Cobbler Muffins, combining tender, moist cherry-filled muffin batter with a sweet, crumbly cobbler topping. Perfect for breakfast or a cozy snack, these muffins blend fresh cherries with a hint of cinnamon for a classic, comforting flavor.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Muffins:

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pitted fresh cherries (or frozen cherries, thawed and drained)

For the Cobbler Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, diced

Instructions

1. Preheat & Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking and ensure easy removal of muffins.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
3. Combine Wet Ingredients: In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla extract together until the mixture is smooth and homogeneous.
4. Assemble the Batter: Pour the wet mixture into the dry ingredients and stir gently just until combined, being careful not to overmix to maintain tender muffins. Fold in the pitted cherries evenly to distribute fruit throughout the batter.
5. Prepare the Cobbler Topping: In a small bowl, blend the all-purpose flour, brown sugar, and ground cinnamon. Add the cold diced butter and use a fork or pastry cutter to cut the butter into the dry ingredients until the topping forms coarse crumbs resembling a cobbler crust.
6. Fill & Top Muffins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the cobbler topping evenly over each muffin to create a crunchy, sweet crust when baked.
7. Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked through.
8. Cool & Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.

Notes

• Fresh cherries provide the best flavor, but frozen cherries can be used if thawed and drained well to avoid excess moisture.
• Do not overmix the batter to prevent tough muffins; gentle folding is sufficient.
• Use cold butter for the cobbler topping 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 5 days.
• Reheat gently in the microwave or oven before serving to enjoy the cobbler topping’s crispiness.

Keywords: Cherry Cobbler Muffins, Cherry Muffins, Cobbler Topping, Breakfast Muffins, Easy Muffin Recipe, Baking with Cherries