Why You’ll Love This Recipe
Cherry Cobbler Muffins bring the comforting flavor of cherry cobbler into a convenient, handheld form. These muffins are soft, tender, and filled with juicy cherries, topped with a buttery crumble that mimics cobbler topping. They’re perfect for breakfast, brunch, or a sweet snack any time of day.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
all-purpose floursugarbaking powderbaking sodasaltbuttermilkunsalted butter (melted)large eggsvanilla extractcherry pie filling or fresh/frozen cherries (pitted and halved)
For the Crumb Topping:
all-purpose floursugarbrown sugarsaltunsalted butter (cold, cubed)
directions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry and stir until just combined—do not overmix.
Gently fold in the cherries.
Scoop the batter evenly into the muffin cups, filling each about ¾ full.
To make the crumb topping:
Combine flour, sugar, brown sugar, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping generously over each muffin.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 20–25 minutesCooling time: 10 minutesTotal time: 45–50 minutes
Variations
Use almond extract instead of vanilla for a cherry-almond flavor.
Add white chocolate chips or chopped nuts for texture.
Substitute blueberries or peaches for a different fruit version.
Top with a light glaze made from powdered sugar and milk.
Use whole wheat flour for a healthier twist.
storage/reheating
Store muffins in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days or freeze for up to 2 months.Reheat in the microwave for 15–20 seconds or warm in a 300°F oven for a few minutes.
FAQs
Can I use frozen cherries?
Yes, just thaw and drain them before adding to the batter.
Can I make them without the crumb topping?
Yes, but the topping adds that classic cobbler touch.
Are these muffins very sweet?
They are moderately sweet—perfect as a snack or light dessert.
Can I use cherry pie filling?
Yes, but reduce the quantity slightly and chop any large cherry pieces.
How do I prevent soggy bottoms?
Use paper liners and avoid overloading the batter with wet ingredients.
Can I make mini muffins?
Yes, reduce the baking time to about 12–15 minutes.
What kind of cherries work best?
Sweet cherries like Bing or Rainier are ideal; tart cherries add a tangier bite.
Can I use canned cherries?
Yes, just drain them well before using.
Are they good for brunch?
Absolutely, they’re a festive and fruity addition to any brunch spread.
Can I add oats to the topping?
Yes, oats add a rustic, hearty texture to the crumb.
Conclusion
Cherry Cobbler Muffins are a delightful mashup of classic dessert and easy breakfast treat. With their juicy fruit centers and buttery crumb tops, they’re sure to satisfy your sweet tooth and become a go-to recipe for family and guests alike. Bake a batch and enjoy the cozy taste of cobbler anytime.
Print
Cherry Cobbler Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Moist and tender muffins bursting with tart cherries and topped with a crisp streusel—perfect for breakfast or a sweet snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream (or plain yogurt)
- 1/2 cup milk
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 – 2 cups fresh or frozen pitted cherries, halved
- Optional: 1/2 tsp almond extract to enhance cherry flavor
- **Streusel topping:** 1/3 cup all-purpose flour, 1/4 cup brown sugar, 3 Tbsp cold butter, cubed, pinch of cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease wells.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk sour cream, milk, oil (or melted butter), eggs, vanilla, and almond extract (if using) until smooth.
- Pour wet ingredients into dry and stir gently until just combined—do not overmix.
- Fold in cherries, being careful not to burst them.
- For streusel: in a small bowl combine flour, brown sugar, cold butter, and cinnamon. Use a fork or pastry cutter to mix until crumbly.
- Fill each muffin cup 2/3 full with batter, then sprinkle streusel generously over each.
- Bake for 18–22 minutes, until tops are golden brown and a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
- Use frozen cherries if fresh aren’t available—no need to thaw, but toss lightly in flour to prevent sinking.
- Streusel can be mixed ahead and stored in fridge for up to 2 days.
- Swap sour cream for Greek yogurt for a tangier taste.
- Fold in 1/2 cup chopped nuts (e.g., pecans or almonds) for added crunch.
- For extra sweetness, drizzle a simple glaze (powdered sugar mixed with a splash of milk and vanilla) over warm muffins.