Description

Cherry cobbler muffins are a cozy and delicious summer treat that combines the warm, buttery flavor of a classic cobbler with the grab-and-go convenience of a muffin. Bursting with juicy cherries and topped with a sweet, crumbly streusel, these muffins are perfect for breakfast, brunch, or an afternoon snack. Enjoy them warm from the oven or packed in a picnic basket for a summery bite of comfort.

Ingredients

Scale

Muffins

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup buttermilk
1/3 cup unsalted butter (melted and slightly cooled)
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups fresh or frozen cherries (pitted and halved)

Streusel Topping

1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons cold unsalted butter (cut into small cubes)

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
Combine wet ingredients: In a separate bowl, whisk the buttermilk, melted and cooled unsalted butter, egg, and vanilla extract until the mixture is smooth and homogeneous.
Mix wet and dry components: Pour the wet ingredients into the bowl with the dry ingredients and stir gently just until combined to avoid overmixing, which can toughen the muffins.
Fold in cherries: Gently fold in the pitted and halved cherries, ensuring they are evenly distributed without crushing them.
Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
Prepare streusel topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold unsalted butter using your fingers or a fork until the mixture resembles coarse crumbs.
Top muffins and bake: Sprinkle the streusel topping evenly over each muffin. Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Notes

Use frozen cherries if fresh are unavailable, but thaw and drain them thoroughly to prevent excess moisture in the batter.
These muffins freeze well; after cooling completely, store them in an airtight container for up to 2 months.
For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a plant-based butter alternative.
Ensure not to overmix the batter to maintain a tender crumb texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American