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Cherry Cobbler Muffins

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These cherry cobbler muffins combine a tender vanilla muffin base with juicy cherries and a crisp, buttery cobbler topping. They’re quick, easy, and perfect for breakfast, brunch, or dessert—bringing all the nostalgia of cherry cobbler in a portable muffin form.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted and cooled
  • 1/2 cup (120g) Greek yogurt or sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 1/2 cups (250g) fresh, frozen, or canned cherries, pitted and halved
  • For the Cobbler Topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 3 tablespoons (45g) unsalted butter, cold and diced
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with liners or lightly grease each cup.
  2. In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and a pinch of cinnamon for the cobbler topping. Add 3 tablespoons cold, diced butter and blend with a pastry cutter, fork, or your fingers until pea-sized crumbs form. Refrigerate while you make the muffins.
  3. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. In another bowl, whisk together 6 tablespoons melted, cooled butter, 1/2 cup Greek yogurt or sour cream, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract (if using).
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Gently fold in 1 1/2 cups pitted and halved cherries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Top with extra cherries if desired.
  8. Sprinkle the chilled cobbler topping evenly over each muffin.
  9. Bake for 20–24 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best results, use cold butter in the cobbler topping and room temperature eggs and yogurt in the batter. Don’t overmix the batter to keep muffins tender. Pat canned or thawed cherries dry to prevent soggy muffins. Muffins freeze well for up to 2 months.

Nutrition

Keywords: cherry cobbler muffins, cherry muffins, easy dessert muffins, summer baking, brunch muffins, cobbler topping, cherry recipes

Find it online: https://norasfoods.com/cherry-cobbler-muffins-recipe-easy-homemade-dessert-muffins/