Introduction

These Cherry Cobbler Muffins combine juicy, sweet cherry filling with a tender muffin base and a crisp, cinnamon-scented crumble topping. Perfect for breakfast or a delightful snack, they bring the best of cobbler flavors into a portable treat.

The image shows a close-up of a single muffin on a brown wooden plate placed on a dark cloth, surrounded by loose cherries. The muffin has three clear visual layers: the base is a golden brown cupcake with a slightly textured surface, the middle layer is filled with dark red cherry pieces that appear juicy and slightly melted, and the top is a light crumbly streusel with a pale yellow color dusted lightly with powdered sugar. On top of the muffin are three shiny, whole bright red cherries and a small green mint leaf, adding a fresh and colorful contrast. The background is blurred, emphasizing the muffin’s rich textures and colors. 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 cherry filling)
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract (optional)
2 cups all-purpose flour
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, granulated sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens, about 5–7 minutes. Remove from heat and stir in lemon juice and almond extract if using. Let the filling cool slightly.
Step 2: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3: In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir gently until just combined; it’s okay if some lumps remain.
Step 4: Make the crumble topping by combining flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture becomes coarse crumbs.
Step 5: Assemble the muffins by spooning about 2 tablespoons of batter into each muffin liner. Top each with 2 to 3 tablespoons of the cooled cherry filling. Sprinkle the crumble topping evenly over the cherries.
Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a nutty twist, add chopped almonds or pecans to the crumble topping before baking.
If you prefer a tart contrast, substitute half the sugar in the filling with brown sugar or honey.
Use fresh cherries in season for the best flavor or frozen cherries in winter – just avoid excess thawed liquid by draining if needed.
Almond extract is optional but enhances the cherry flavor beautifully; don’t skip if you have it!

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins wrapped individually or in a sealed container for up to 3 months. To reheat, thaw overnight in the refrigerator and warm briefly in the microwave or oven.

How to Serve

A close-up of a single muffin on a white plate, with a golden brown crumbly top speckled with dark red cherry pieces baked inside. On top of the muffin sits a small cluster of shiny whole red cherries with green mint leaves, adding a fresh touch. Around the muffin, more whole cherries are scattered on the plate and a few powdered sugar sprinkles dust the wooden-looking surface beneath, all set against a soft, blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Thaw them slightly and drain any excess juice before cooking to avoid soggy filling.

What can I substitute for buttermilk?

If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.