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Cherry Cobbler Muffins Recipe

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★★★★★

4.9 from 69 reviews

Delight in these Cherry Cobbler Muffins that combine sweet, juicy cherries with a tender, buttery muffin and a crunchy cinnamon crumble topping. Perfect for breakfast, brunch, or a sweet snack, they bring the classic cobbler flavor into a portable, easy-to-enjoy muffin 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 the mixture over medium heat for 5-7 minutes until it bubbles and thickens, stirring constantly to prevent burning. Once thickened, remove the saucepan from heat and stir in the lemon juice and almond extract if using. Allow the cherry filling to cool slightly.
  2. 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 the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk, beaten egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is a little lumpy.
  3. Create the Crumble Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Cut in the cold butter with a pastry cutter or your fingers until the topping resembles coarse crumbs.
  4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of the muffin batter into each muffin liner. Carefully top each muffin batter with 2-3 tablespoons of the slightly cooled cherry filling. Finally, sprinkle the crumble topping evenly over each muffin. Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Using fresh cherries when in season will maximize flavor, but frozen cherries work well, just thaw them slightly before cooking.
  • The almond extract in the cherry filling is optional but adds a lovely depth of flavor that complements the cherries beautifully.
  • If you don’t have buttermilk, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to it.
  • Ensure the butter is cold when cutting into the dry ingredients to achieve a crumbly texture in both the muffin batter and crumble topping.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend suitable for muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Cherry cobbler muffins, cherry muffins, cobbler topping, crumble muffins, spring baking, summer cherries, breakfast muffins, dessert muffins

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