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Cherry Cobbler Muffins

Cherry Cobbler Muffins That Will Make Your Mornings Shine

Cherry Cobbler Muffins combine sweet-tart cherries with a buttery crumb topping, bringing nostalgic summer flavors to your breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute half with whole wheat flour
  • 3/4 cups Granulated Sugar Reduce if less sweetness is desired
  • 1 tablespoon Baking Powder Vital leavening agent
  • 1/2 teaspoon Salt Enhances flavor
  • 1 cup Milk Can substitute with dairy-free alternatives
  • 1/2 cup Vegetable Oil Ensure moisture and tenderness
  • 1 large Egg Use a flax egg for egg-free version
  • 1 teaspoon Vanilla Extract Almond extract can be used as an alternative
  • 2 cups Pitted Fresh Cherries Frozen cherries can be used if thawed and drained
For the Topping
  • 1/2 cup Brown Sugar Can substitute with granulated sugar
  • 1 teaspoon Ground Cinnamon Infuses warmth
  • 1/4 cup Cold Unsalted Butter Keeps butter cold for best results

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • Fork or pastry cutter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well blended.
  3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth and creamy.
  4. Gently pour the wet mixture into the bowl of dry ingredients, stirring just until combined.
  5. Carefully fold in the pitted fresh cherries to the batter.
  6. Spoon the batter into the lined muffin cups, filling each about two-thirds full.
  7. In a separate bowl, combine the brown sugar, ground cinnamon, and cold unsalted butter, mixing until crumbly.
  8. Sprinkle the crumbly topping evenly over the batter in each muffin cup.
  9. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until a toothpick comes out clean.
  10. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Enjoy warm or at room temperature.

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