Introduction

These Cherry Cobbler Muffins combine juicy, sweet cherries with a tender, buttermilk muffin and a crisp cinnamon crumble topping. Perfect for breakfast or a snack, they bring a delightful burst of fruit flavor balanced with a comforting crumb. Whether for a weekend treat or sharing with friends, these muffins are sure to impress.

A muffin with three main layers is shown: the base is a golden brown cake with a slightly rough texture, the middle layer features dark red cherry pieces embedded in the cake, and the top layer is a crumbly streusel with coarse sugar sprinkled over it. On top of the muffin sits a cluster of four shiny fresh cherries with stems and a small green mint leaf garnish. The muffin is wrapped in a white paper liner and placed on a wooden plate with a few loose cherries around it. In the background, another similar muffin is visible, and a bowl filled with cherries is blurred out. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)
1/2 cup granulated sugar (for filling)
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract (optional, but highly recommended!)
2 cups all-purpose flour (for batter)
1/2 cup granulated sugar (for batter)
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 (for batter)
3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour (for crumble topping)
1/4 cup packed light brown sugar
1/4 cup cold unsalted butter, cut into small cubes (for crumble topping)
1/4 teaspoon ground cinnamon

Instructions

Step 1: Prepare the cherry filling by combining cherries, 1/2 cup granulated sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and stir in lemon juice and almond extract if using. Set aside to cool slightly.
Step 2: 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 2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Cut in 1/2 cup cold butter cubes with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Step 3: In a separate bowl, whisk buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir just until combined; a few lumps are okay to keep the batter tender.
Step 4: Make the crumble topping by mixing 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in 1/4 cup cold butter until the mixture forms coarse crumbs.
Step 5: Spoon about 2 tablespoons of muffin batter into each muffin cup. Top each with 2-3 tablespoons of the cooled cherry filling. Sprinkle the crumble topping evenly over the cherries.
Step 6: Bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nutty twist, add 1/4 cup chopped almonds to the crumble topping.
If fresh cherries aren’t available, thaw frozen cherries partially to reduce excess liquid in the filling.
Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar for a similar tang.
Try adding a pinch of ground ginger or nutmeg to the filling for extra warmth and spice.
Ensure butter is cold and cut into the flour well to create a tender, flaky topping and crumb.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins wrapped individually in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.

How to Serve

A close-up view of a cherry muffin placed on a white plate, showing three shiny red cherries with green mint leaves on top as the first decorative layer. Below that is a crumbly, golden brown streusel layer with uneven coarse crumbs and dark cherry pieces peeking through. The base is a soft, light brown muffin in a ridged white paper cup. Scattered around the plate are more glossy red cherries, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins with other fruits?

Yes, you can substitute cherries with other stone fruits like peaches or plums, or berries such as blueberries. Adjust cooking times for the filling if needed to ensure it thickens properly.

Do I have to use almond extract in the cherry filling?

No, almond extract is optional but adds a lovely complementary flavor to cherries. If you don’t have it, you can omit it without affecting the overall result significantly.