Cherry Cobbler Muffins – A Sweet & Fruity Treat!
These cherry cobbler muffins combine the comforting flavors of classic cobbler with the ease of a muffin—perfect for breakfast, brunch, or an afternoon treat. Juicy cherries are folded into a tender, buttery batter, then topped with a brown sugar crumble for a rustic finish. They’re easy to make, customizable, and loved by all ages.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
For the muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1½ cups pitted cherries (fresh or frozen)
For the topping:
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, then add melted butter, milk, and vanilla extract. Stir well.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix.
- Fold in pitted cherries, ensuring they are evenly distributed throughout the batter.
- In a small bowl, prepare the crumble topping: mix brown sugar and flour, then add cold butter cubes. Use your fingers or a fork to blend until coarse crumbs form.
- Spoon batter into prepared muffin cups, filling each about ¾ full.
- Sprinkle crumble topping evenly over each muffin and press it lightly into the surface.
- Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not thaw frozen cherries before use.
If using alternative fruits, keep the same measurements.
For added flavor, a pinch of cinnamon or almond extract can be included in the batter.
Muffins are best enjoyed fresh but store well for later.