Cherry Cobbler Muffins
Deliciously sweet and fruity muffins featuring fresh cherries and a crumbly cobbler topping, perfect for breakfast or snacks.
Ingredients
Muffin Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pitted fresh cherries (or frozen cherries, thawed and drained)
Cobbler Topping Ingredients
- 1/2 cup all-purpose flour For topping
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, diced
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix together the milk, vegetable oil, egg, and vanilla extract until well blended.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined; be careful not to overmix. Fold in the cherries until they are evenly distributed.
Cobbler Topping
- In a small bowl, combine the all-purpose flour, brown sugar, and ground cinnamon. Add the diced cold unsalted butter, mixing until it forms coarse crumbs.
Baking
- Spoon the batter into your prepared muffin tin, filling each cup about two-thirds full. Evenly sprinkle the cobbler topping over each muffin.
- Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, avoid overmixing to keep muffins light and fluffy. Use fresh cherries for a juicier texture. Leftovers can be stored in an airtight container for up to 3 days at room temperature or a week in the refrigerator. Frozen muffins can last up to 3 months in the freezer.