Cherry Cobbler Muffins Recipe

Introduction

These Cherry Cobbler Muffins combine sweet, juicy cherries with a tender muffin base and a crunchy crumble topping for a delightful treat. Perfect for breakfast, snacks, or dessert, they offer a fresh twist on classic cobbler flavors in a portable, individual serving.

Ingredients

• 4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)
• 1/2 cup granulated sugar (for filling)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended)
• 2 cups all-purpose flour
• 1/2 cup granulated sugar (for batter)
• 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 (for batter)
• 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (for topping)
• 1/4 cup packed light brown sugar
• 1/4 cup cold unsalted butter, cut into small cubes (for topping)
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Prepare the Cherry Filling by combining cherries, 1/2 cup granulated sugar, and cornstarch in a medium saucepan. Stir over medium heat until the mixture bubbles and thickens, about 5-7 minutes, stirring constantly. Remove from heat and stir in lemon juice and almond extract if using. Let cool slightly.
2. Step 2: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs.
3. Step 3: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are fine.
4. Step 4: Create the crumble topping by mixing 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs.
5. Step 5: Spoon about 2 tablespoons of muffin batter into each muffin liner. Top each with 2-3 tablespoons of the cooled cherry filling. Sprinkle the crumble topping evenly over the cherry layer.
6. Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a dairy-free version, substitute the buttermilk with almond milk mixed with 1 tablespoon lemon juice or vinegar.
• If cherries are out of season, frozen cherries work well—just thaw slightly before using.
• Add a pinch of nutmeg to the crumble topping for extra warm spice flavor.
• Use vanilla almond milk in place of regular milk for a subtle almond note if you omit the almond extract.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat refrigerated muffins in a microwave for 15-20 seconds for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cherries instead of fresh or frozen?

Canned cherries tend to be softer and more watery, which can affect the texture of the filling and muffins. If using canned cherries, drain them well and reduce or omit added sugar and liquid accordingly to prevent sogginess.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Be sure to choose one that contains xanthan gum or add it separately to help maintain the texture. Baking times may vary slightly.

Cherry Cobbler Muffins Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

These Cherry Cobbler Muffins are a delightful treat combining juicy cherry filling with a tender, fluffy muffin base and a crispy cinnamon crumble topping. Perfectly sweet with a hint of almond extract, they make a delicious snack or breakfast option that captures the essence of a classic cherry cobbler in convenient muffin form.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Bakery
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat and stir in lemon juice and almond extract if using. Let the filling cool slightly before assembling.
2. Make the Cobbler Muffin Batter: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter cubes with a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined; the batter should still have a few lumps.
3. Create the Crumble Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter cubes until the mixture looks like coarse crumbs. Set aside.
4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each prepared muffin cup. Top each with 2-3 tablespoons of the slightly cooled cherry filling. Evenly sprinkle the crumble topping over the cherry layer. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the crumble topping is golden brown.
5. Cool: Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Notes

• For best results, use fresh cherries in season or thaw frozen cherries gently to avoid excess moisture.
• The almond extract in the cherry filling enhances the cherry flavor but can be omitted if desired.
• Make sure the butter for both batter and crumble topping is very cold to achieve a crumbly texture.
• Do not overmix the batter; a few lumps are okay to keep the muffins tender.
• These muffins are best enjoyed within 2 days or can be frozen for longer storage.

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