Description

These Cherry Cobbler Muffins offer a delightful blend of tart cherries and sweet, crumbly topping that makes for a perfect breakfast treat or afternoon snack. Bursting with juicy cherry filling and topped with a cinnamon-sugar crumble, this recipe combines the best of cobbler and muffin into one irresistible baked good.

Ingredients

Scale

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

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 to 7 minutes, stirring constantly to prevent burning. Remove from heat and stir in lemon juice and almond extract if using. Let cool slightly before using.
Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, mix the buttermilk, beaten egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined; lumps are okay.
Create the Crumble Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture looks like coarse crumbs, reserving the crumbly texture for a perfect topping.
Assemble and Bake the Muffins: Spoon about 2 tablespoons of the muffin batter into each prepared muffin cup. Add 2 to 3 tablespoons of the cooled cherry filling on top of the batter in each cup. Sprinkle the crumble topping evenly over the cherry filling. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Cool the Muffins: Allow the muffins to cool in the pan for several minutes before transferring them to a wire rack to cool completely. This helps the muffins set properly and prevents sticking.

Notes

For best results, use fresh sweet cherries in season, but frozen cherries work perfectly when thawed slightly.
The almond extract is optional but enhances the cherry flavor beautifully.
Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar for a homemade version.
Ensure the butter is cold when cutting into the dry ingredients to achieve a tender, crumbly texture.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: Cherry Cobbler Muffins, cherry muffins, crumb topping muffins, summer fruit muffins, breakfast muffins, homemade cherry muffins