Description
These Cherry Cobbler Muffins combine a luscious cherry filling with a tender, buttermilk muffin base and a buttery cinnamon crumble topping. Perfect for breakfast or a sweet snack, these muffins feature a balance of tart fruit and sweet crunch, baked to golden perfection.
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
- Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Stir over medium heat until the mixture bubbles and thickens, about 5-7 minutes, stirring constantly to prevent burning. Remove from heat and stir in lemon juice and almond extract if using. Let the filling cool slightly to thicken further before assembling.
- Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk, lightly beaten egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined; small lumps are fine, do not overmix.
- Create the Crumble Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Set aside.
- Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Carefully top each with 2 to 3 tablespoons of the cooled cherry filling. Finally, sprinkle the crumble topping evenly over each muffin. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
- Cool and Serve: Allow the muffins to cool in the muffin tin for a few minutes to set. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- You can use fresh cherries when in season or frozen cherries that are slightly thawed; both work well.
- If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
- Almond extract is optional but adds a wonderful depth to the cherry filling.
- Be careful not to overmix the batter to keep muffins tender and light.
- These muffins freeze well; store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: cherry cobbler muffins, cherry muffin recipe, fruit muffins, breakfast muffins, crumble topping muffins
