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Cherry Cobbler Muffins

Cherry Cobbler Muffins: A Cozy Twist on Classic Brunch Treats

Cherry Cobbler Muffins are a delightful brunch treat combining soft texture and a buttery crumble topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 1/4 cups all-purpose flour consider using whole wheat flour for added fiber
  • 1/2 cup granulated sugar can reduce by a couple of tablespoons for lower sugar
  • 2 teaspoons baking powder acts as a leavening agent for fluffiness
  • 1/4 teaspoon salt balances sweetness and enhances flavor
  • 1/2 cup milk almond milk is a great non-dairy substitute
  • 1/3 cup vegetable oil adds moisture and tenderness
  • 1 large egg binds ingredients and contributes to fluffiness
  • 1 teaspoon vanilla extract enhances flavor
  • 1 cup pitted fresh cherries thawed frozen cherries can also be used
For the Topping
  • 1/3 cup brown sugar granulated sugar works as a substitute if needed
  • 1/2 teaspoon ground cinnamon adds warmth and aroma
  • 1/4 cup cold unsalted butter diced creates a crumbly texture

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • Pastry cutter

Method
 

Step‑by‑Step Instructions for Cherry Cobbler Muffins
  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 another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the dry ingredients and stir until just blended, being careful not to over-mix.
  5. Fold in the pitted fresh cherries gently using a spatula.
  6. Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.
  7. In a separate bowl, mix together the brown sugar, ground cinnamon, and cold diced butter until crumbly.
  8. Sprinkle the crumbly topping generously over each muffin cup.
  9. Bake in the preheated oven for 20-25 minutes until tops are golden brown.
  10. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 30mgSodium: 125mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 120IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

Letting mixing bowls and ingredients chill slightly leads to a fluffier muffin. Use quality vanilla for better flavor.

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