If you’re looking for a delightful treat, Cherry Cobbler Muffins are the answer! These muffins are packed with juicy cherries and topped with a sweet crumble, making them a perfect snack or breakfast option. The combination of flavors and textures will leave you craving more. Whether you’re an experienced baker or a beginner, this recipe is simple enough for everyone to enjoy. Let’s dive into the wonderful world of Cherry Cobbler Muffins!
Why You’ll Love This Recipe
- Quick & Easy: You can whip these up in no time!
- Simple Ingredients: Most items are pantry staples.
- Perfect for Any Occasion: Great for breakfast, snacks, or dessert.
- Crowd-Pleaser: Friends and family will be begging for the recipe!
- Unbelievably Delicious: The combination of flavors will satisfy your sweet tooth.
Cherry Cobbler Muffins stand out because they blend the comfort of muffins with the delicious taste of a classic cherry cobbler. It’s a unique and satisfying treat that boasts both flavor and satisfaction.
Ingredients Needed
For the Cherry Filling:
- 4 cups fresh or frozen pitted sweet cherries (thaw slightly if frozen)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional, but highly recommended!)
For the 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
For the 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
How to Make Cherry Cobbler Muffins
- Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture bubbles and thickens (about 5-7 minutes). Remove from heat and stir in lemon juice and almond extract if using. Set aside to cool slightly.
- Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined—some lumps are okay.
- Create the Crumble Topping: In a small bowl, mix together the flour, brown sugar, and ground cinnamon. Cut in the cold butter until you achieve a crumbly texture.
- Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Add about 2-3 tablespoons of the cooled cherry filling on top. Finally, sprinkle the crumble topping evenly over the cherry filling. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool the Muffins: Let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Serving and Storage Tips
For serving, enjoy these muffins warm or at room temperature. They can be paired with coffee or tea for a delightful afternoon break. To store, keep the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Helpful Notes
- If you can’t find fresh cherries, frozen ones work well too; just make sure to thaw and drain excess liquid.
- For a different flavor twist, consider using almond extract in both the filling and batter.
- Experiment with the crumble topping by adding nuts for extra crunch.
Conclusion
Cherry Cobbler Muffins are not just delicious; they are also simple to make and versatile. With their moist texture and sweet cherry filling, they’re sure to impress at any gathering. Give this easy recipe a try, and you won’t be disappointed! Did you make these delightful muffins? Please leave a comment and a star rating below! Don’t forget to share your versions on social media—what variations did you try? Let us know!
Frequently Asked Questions
Can I use alternative fruits instead of cherries?
Absolutely! You can use blueberries, raspberries, or peaches as substitutes for a different fruity flavor.
How do I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that your other ingredients are also gluten-free.
How thick should the cherry filling be?
The cherry filling should be thick enough to hold its shape but not overly gummy. It should coat the back of a spoon but still be pourable.
Can I make these muffins ahead of time?
Yes, you can prepare the batter and cherry filling the night before. Keep them in the fridge separately and bake in the morning for fresh muffins!
Are these muffins freezer-friendly?
Yes! These muffins freeze well. Just wrap them individually in plastic wrap and store them in a sealed container or freezer bag.
Print
Cherry Cobbler Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cherry Cobbler Muffins are soft, buttery, and filled with juicy cherries and a crunchy crumble topping. A cozy blend of cherry cobbler and muffins perfect for breakfast, dessert, or anytime comfort.
Ingredients
For the Cherry Filling:
4 cups fresh or frozen pitted sweet cherries (thawed if frozen)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract (optional)
For the 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, cubed
3/4 cup buttermilk (or milk + 1 tbsp lemon juice)
1 large egg, lightly beaten
1 teaspoon vanilla extract
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 cup cold unsalted butter, cubed
1/4 teaspoon ground cinnamon
Instructions
1. In a saucepan over medium heat, combine cherries, sugar, and cornstarch. Stir constantly until mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in lemon juice and almond extract. Set aside to cool.
2. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk buttermilk, egg, and vanilla. Add to dry mixture and stir until just combined. Don’t overmix.
5. In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the butter to create a crumbly topping.
6. Spoon 2 tablespoons of muffin batter into each liner. Add 2–3 tablespoons of cherry filling on top. Finish with crumble topping.
7. Bake for 18–22 minutes or until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
8. Serve warm or room temperature. Store leftovers in an airtight container.
Notes
Frozen cherries work perfectly—just thaw and drain any excess liquid.
For added crunch, mix chopped nuts into the crumble topping.
These muffins freeze beautifully. Wrap individually and store up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 17g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg