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Close-up of several homemade Cherry Cobbler Muffins with a golden crumb topping and visible red cherries on a white plate.
Layla

Cherry Cobbler Muffins

These Cherry Cobbler Muffins offer the comforting flavors of a classic cherry cobbler in a convenient, portable muffin form, topped with a sweet, crumbly streusel. Perfect for breakfast or a sweet treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cherry Muffins
  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 Large egg room temperature
  • 1 cup Milk room temperature
  • 1/4 cup Unsalted butter melted and cooled
  • 1 tsp Vanilla extract
  • 1 1/2 cups Frozen pitted sweet cherries thawed and lightly drained (or fresh)
For the Cobbler Topping
  • 1/2 cup All-purpose flour
  • 1/4 cup Light brown sugar packed
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Cold unsalted butter cut into small pieces

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Muffin Tin
  • Paper Liners
  • Measuring cups and spoons

Method
 

Prepare the Cobbler Topping
  1. In a medium bowl, whisk together the 1/2 cup all-purpose flour, brown sugar, and cinnamon.
  2. Add the cold butter pieces. Using your fingertips or a pastry blender, cut the butter into the flour mixture until coarse crumbs form. Set aside.
Prepare the Muffin Batter
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. In a large bowl, whisk together the 2 cups all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the egg until light. Add the milk, melted butter, and vanilla extract. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the thawed and drained cherries.
Assemble and Bake
  1. Divide the muffin batter evenly among the 12 muffin cups, filling each about two-thirds full.
  2. Spoon a generous amount of the prepared cobbler topping over each muffin.
  3. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  4. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure your wet ingredients (egg, milk) are at room temperature to prevent the butter from solidifying and to promote a smooth batter. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.