Print

Cinnamon Streusel Cherry Cobbler Muffins

cinnamon streusel cherry cobbler muffins - featured image
Print Recipe

These cinnamon streusel cherry cobbler muffins combine a tender muffin base, juicy tart cherries, and a crackly brown sugar cinnamon topping, finished with a simple vanilla glaze. They’re easy to make, bursting with cozy flavor, and perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 teaspoons (8g) baking powder
  • 1/4 teaspoon (1g) baking soda
  • 1 teaspoon (3g) ground cinnamon
  • 1/2 teaspoon (2g) fine sea salt
  • 1/2 cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
  • 1/4 cup (60g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 1/2 cups (225g) cherries, pitted and halved (fresh or frozen, thawed and drained if frozen)
  • 1 tablespoon (8g) cornstarch
  • For the Cinnamon Streusel:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon (3g) ground cinnamon
  • 3 tablespoons (45g) cold unsalted butter, cut in small cubes
  • Pinch of salt
  • For the Vanilla Glaze:
  • 1/2 cup (60g) powdered sugar
  • 1/2 teaspoon (2.5ml) pure vanilla extract
  • 1–2 tablespoons (15-30ml) milk or cream, as needed

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. Make the cinnamon streusel: In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, and a pinch of salt. Add 3 tbsp cold butter cubes and blend with a pastry cutter, fork, or fingertips until pea-sized crumbles form. Chill in the fridge.
  3. Toss cherries with 1 tbsp cornstarch in a small bowl.
  4. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, 1/4 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt.
  5. In another bowl, whisk together 1/2 cup buttermilk, 2 eggs, 1/4 cup melted butter, and 1 tsp vanilla extract until smooth.
  6. Pour wet mixture into dry ingredients and gently fold with a spatula until just combined (do not overmix).
  7. Fold in the cornstarch-coated cherries gently.
  8. Divide batter evenly among the 12 muffin liners, filling each about 3/4 full.
  9. Sprinkle chilled cinnamon streusel generously over each muffin.
  10. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Rotate pan at 12 minutes for even baking.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  12. Make the vanilla glaze: Whisk 1/2 cup powdered sugar with 1/2 tsp vanilla and 1-2 tbsp milk or cream until thick but pourable.
  13. Drizzle cooled muffins with glaze. Let set for a few minutes before serving.

Notes

For best streusel, keep butter and topping cold until baking. Do not overmix batter for tender muffins. Frozen cherries work well; just toss with cornstarch and bake. Let muffins cool before glazing for a pretty finish. Muffins can be made gluten-free or dairy-free with simple swaps. Store in an airtight container at room temp for 2 days, fridge for 5 days, or freeze for up to 2 months.

Nutrition

Keywords: cherry muffins, cinnamon streusel, cobbler muffins, easy muffin recipe, brunch, cherry dessert, homemade muffins, vanilla glaze, summer baking, bakery style muffins

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