Go Back
Freshly baked cherry cobbler muffins topped with sweet crumbly streusel and juicy cherries.

Cherry Cobbler Muffins

These Cherry Cobbler Muffins offer a delightful combination of tender muffin, juicy cherry filling, and a buttery crumble topping, making them perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour Can substitute with half whole wheat flour for a heartier muffin.
  • 3/4 cups granulated sugar Reduce if using sweeter pie filling.
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk or buttermilk Buttermilk provides a softer texture.
  • 2 large eggs
  • 1/2 cup melted butter Can substitute with neutral oil.
  • 1 tsp vanilla extract Almond extract can be added for extra flavor.
  • 2 cups fresh or frozen cherries Do not thaw if using frozen cherries.
Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon A pinch for flavor.
  • 1/4 cup cold butter Cut into small pieces to create the crumble.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a muffin pan with paper liners or grease it well.
  2. For the crumble topping, mix flour, brown sugar, a pinch of cinnamon, and a pinch of salt. Cut in the cold butter until the mixture resembles sandy clumps. Refrigerate while preparing the batter.
  3. In a bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
  4. In another bowl, whisk eggs, sugar, milk or buttermilk, melted butter, and vanilla (and almond extract if using).
Baking
  1. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
  2. Gently fold in the cherries. If using very juiced cherries, toss them in a teaspoon of flour to prevent them from sinking.
  3. Scoop the batter into the muffin cups, filling each about two thirds full.
  4. Top each muffin with a generous pinch of crumble topping.
  5. Bake for 18-22 minutes, or until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
  6. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve warm for best flavor. Can be paired with coffee or yogurt. These muffins can be stored in an airtight container for up to 2 days or refrigerated for 5 days. Freeze for up to 2 months.