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Cherry Cobbler Muffins Recipe

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★★★★★

4.9 from 53 reviews

Delight in these vibrant and flavorful Cherry Cobbler Muffins, featuring a luscious cherry filling nestled atop a tender muffin base, crowned with a buttery, cinnamon-studded crumble topping. Perfect for breakfast, brunch, or a sweet snack, these muffins beautifully combine the freshness of cherries with a classic cobbler twist.

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. Cook over medium heat, stirring constantly until the mixture bubbles and thickens, about 5 to 7 minutes. Remove from heat and stir in lemon juice and almond extract if using. Let the filling cool slightly.
  2. Make the Cobbler Muffin Batter: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving some lumps for texture.
  3. Create the Crumble Topping: Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture is crumbly and coarse.
  4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Spoon 2 to 3 tablespoons of the cooled cherry filling on top of the batter in each cup. Evenly sprinkle the crumble topping over the cherry filling. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool and Serve: Allow the muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use fresh cherries for a bright, natural flavor, or frozen cherries that are lightly thawed for convenience.
  • If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using.
  • The almond extract in the cherry filling enhances the flavor but can be omitted if unavailable.
  • For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
  • Make sure not to overmix the batter to keep the muffins tender and soft.

Keywords: Cherry Cobbler Muffins, cherry muffins, cobbler muffins, sweet cherry muffins, muffin recipe, fruit muffin

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