Description
These Cherry Cobbler Muffins are a delightful blend of sweet, tart cherries with a tender muffin base topped with a crunchy oat crumble. Perfect for breakfast or dessert, these easy-to-make muffins capture the classic flavors of cherry cobbler in a portable treat.
Ingredients
Scale
Muffin Batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, melted
- 1 large egg
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen pitted cherries, halved
Crumble Topping
- ¼ cup brown sugar
- ¼ cup rolled oats
- 2 tbsp all-purpose flour
- 2 tbsp cold unsalted butter, cubed
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
- Combine wet ingredients. In a separate bowl, whisk the melted unsalted butter, egg, whole milk, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which can make muffins tough.
- Fold in cherries. Carefully fold the fresh or frozen halved cherries into the batter, distributing them evenly without crushing.
- Fill muffin cups. Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
- Prepare crumble topping. In a small bowl, mix together brown sugar, rolled oats, all-purpose flour, and cubed cold butter. Use a fork or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add topping and bake. Sprinkle the crumble topping evenly over each muffin. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins. Allow the muffins to cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely before serving.
Notes
- If using frozen cherries, add them directly to the batter without thawing to prevent excess moisture from altering the texture.
- For variety, you can substitute cherries with blueberries or raspberries.
