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Cherry Cobbler Muffins Recipe

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★★★★★

4.8 from 80 reviews

These Cherry Cobbler Muffins offer a delightful balance of sweet and tart cherries encased in a tender muffin topped with a buttery, cinnamon-spiced crumble. Perfect for breakfast or a sweet snack, they combine the flavors of a classic cobbler with the convenience of a muffin.

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 over medium heat continuously until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat, then stir in the lemon juice and almond extract if using. Allow the mixture to cool slightly before assembling.
  2. Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C) and 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 the cold butter into the dry ingredients until the mixture looks like coarse crumbs. In a separate bowl, whisk the buttermilk, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and gently stir until just combined; some lumps are okay.
  3. Create the Crumble Topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs resembling the texture of the muffin batter crumbs.
  4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of the muffin batter into each prepared muffin cup. Top each with 2 to 3 tablespoons of the cooled cherry filling, then sprinkle the crumble topping evenly over each. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
  5. Cool and Serve: Allow the muffins to cool in the tin for several minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy warm or at room temperature.

Notes

  • Frozen cherries should be slightly thawed and drained before using to avoid excess moisture in the filling.
  • Buttermilk can be substituted with regular milk mixed with a tablespoon of lemon juice or vinegar for acidity.
  • Almond extract enhances the cherry flavor but can be omitted for an allergy-friendly version.
  • Ensure butter is cold when cutting into flour to achieve a crumbly texture in both batter and topping.
  • Adjust baking time slightly if using mini muffin tins or jumbo muffin tins.

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

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