Cherry Cobbler Muffins Recipe

Introduction

Cherry Cobbler Muffins combine the sweet-tart flavor of cherries with a tender, flaky muffin and a crumbly cinnamon topping. They’re a delightful breakfast treat or a perfect snack any time of day.

Ingredients

• 4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended!)
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (for topping)
• 1/4 cup packed light brown sugar
• 1/4 cup cold unsalted butter, cut into small cubes (for topping)
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Prepare the Cherry Filling by combining cherries, 1/2 cup granulated sugar, and cornstarch in a medium saucepan. Stir over medium heat until it bubbles and thickens, about 5-7 minutes, stirring constantly. Remove from heat, then add lemon juice and almond extract if using. Let cool slightly.
2. Step 2: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
3. Step 3: In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Cut in cold butter cubes until the mixture resembles coarse crumbs.
4. Step 4: In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined; some lumps are fine.
5. Step 5: Make the crumble topping by mixing 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until coarse crumbs form.
6. Step 6: Spoon about 2 tablespoons of the muffin batter into each muffin cup. Top each with 2-3 tablespoons of the slightly cooled cherry filling, then sprinkle evenly with the crumble topping.
7. Step 7: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use cold butter for both the batter and topping to create tender, flaky muffins.
• Do not overmix the batter to avoid tough muffins; mix just until combined.
• If cherries are very tart, add extra sugar to the filling to balance the flavor.
• Try other fruits like blueberries, raspberries, or peaches instead of cherries.
• Add chopped nuts to the crumble topping for an extra crunchy texture.
• Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
• Allow the cherry filling to cool before adding to muffins to prevent sogginess.
• Keep an eye on baking time as ovens vary; test with a toothpick for doneness.
• Serve warm with vanilla ice cream or whipped cream for an indulgent treat.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap inside a freezer bag. Thaw at room temperature before serving. Reheat gently in a microwave or oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well. Just thaw them slightly before cooking to avoid excess moisture in the filling.

What can I substitute for buttermilk?

You can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for about 5 minutes before using.

Cherry Cobbler Muffins Recipe

Print Recipe

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4.4 from 561 reviews

Cherry Cobbler Muffins are tender, fluffy muffins filled with a sweet cherry filling and topped with a buttery crumble. Perfect for breakfast or a sweet snack, these muffins combine fresh or frozen cherries with a lightly spiced crumble topping for a delightful balance of tartness and sweetness.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cherry Filling

• 4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended!)

Muffin Batter

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Crumble Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 teaspoon ground cinnamon

Instructions

1. Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Stir over medium heat until the mixture bubbles and thickens, about 5-7 minutes, stirring constantly to prevent sticking. Remove from heat and stir in lemon juice and almond extract if using. Let the cherry filling cool slightly before using.
2. Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter cubes with a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk the buttermilk, lightly beaten egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined; some lumps are okay to ensure tender muffins.
3. Create the Crumble Topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs similar in texture to the muffin batter crumbs.
4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of the muffin batter into each muffin liner. Add about 2-3 tablespoons of the cooled cherry filling on top of the batter. Then, evenly sprinkle the crumble topping over the cherry filling layer. Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Cool: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving. This prevents sogginess and helps the muffins set properly.

Notes

• Use Cold Ingredients: Cold butter is essential in both the muffin batter and crumble topping to create a tender and flaky texture with distinct crumbly pockets.
• Don’t Overmix: Mix the batter just until combined to avoid tough muffins caused by gluten development.
• Adjust Sweetness: If cherries are very tart, increase sugar in the filling to taste.
• Variations: Substitute cherries with blueberries, raspberries, or peaches. Add nuts to the crumble for extra texture.
• Storage: Keep muffins in an airtight container at room temperature up to 3 days or freeze individually wrapped for longer storage. Thaw at room temperature before eating.
• Buttermilk Substitute: Use regular milk with 1 tablespoon lemon juice or vinegar added, let sit 5 minutes before use.
• Almond Extract: Optional but enhances cherry flavor—use sparingly.
• Prevent Soggy Muffins: Let cherry filling cool before layering, and do not overfill muffin cups.
• Baking Time: Oven temperatures vary; check with toothpick for doneness.
• Serving Suggestions: Delicious plain or served with vanilla ice cream or whipped cream for extra indulgence.

Keywords: Cherry cobbler muffins, cherry muffins, crumble topping muffins, fruit muffins, breakfast muffins