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Cherry Cobbler Muffins Recipe

Cherry Cobbler Muffins Recipe
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★★★★★

5.3 from 9 reviews

Delight in these Cherry Cobbler Muffins, a perfect combination of sweet, tart cherries wrapped in tender muffin batter topped with a cinnamon-spiced crumble. Ideal for breakfast or a snack, these moist muffins boast a luscious fruit filling and a buttery crumble topping that replicates the classic cobbler experience in convenient, handheld form.

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

  1. Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Stir constantly over medium heat 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.
  2. Make the Cobbler Muffin Batter: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In another bowl, whisk buttermilk, egg, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until just combined, allowing some lumps for tender muffins.
  3. Create the Crumble Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture looks like coarse crumbs, creating a sweet and spiced topping.
  4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup. Spoon 2 to 3 tablespoons of the cooled cherry filling over the batter, then sprinkle the crumble topping evenly over the fruit. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use fresh cherries in season for the best flavor, or slightly thaw frozen cherries if out of season.
  • Buttermilk can be substituted with regular milk plus 1 tablespoon lemon juice or vinegar to achieve the right acidity.
  • Almond extract enhances the cherry flavor but can be omitted if preferred or for allergy concerns.
  • These muffins freeze well; store in an airtight container and reheat briefly before serving.
  • For a dairy-free option, substitute butter with vegan butter and use a plant-based milk with lemon juice.

Nutrition

Keywords: cherry cobbler muffins, cherry muffins, fruit muffins, breakfast muffins, crumble topping, easy muffin recipe

Find it online: https://cookwithruby.com/cherry-cobbler-muffins-recipe/