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Cherry Cobbler Muffins

Cherry Cobbler Muffins: A Cozy Twist on a Classic Treat

Cherry Cobbler Muffins are a delightful blend of soft muffins and sweet-tart cherries, perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour You can substitute half with whole wheat flour for added fiber.
  • 1 cup Granulated Sugar Consider reducing slightly for a lower sugar version.
  • 2 tbsp Baking Powder A leavening agent that helps the muffins rise.
  • 1 tsp Salt Enhances flavor.
  • 1 cup Milk Use almond or oat milk for a dairy-free alternative.
  • 1/2 cup Vegetable Oil Melted coconut oil or butter can be used.
  • 1 large Egg For a vegan option, mix flaxseed meal with water instead.
  • 1 tsp Vanilla Extract Infuses a warm flavor.
  • 2 cups Fresh or Frozen Cherries Thawed and drained if using frozen.
For the Topping
  • 1/2 cup Brown Sugar Can substitute with granulated sugar.
  • 1 tsp Ground Cinnamon Adds warmth and sweetness.
  • 1/4 cup Cold Unsalted Butter Essential for crumbly texture.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon or Scoop
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until combined.
  4. Slowly pour the wet ingredients into the dry mixture, gently stirring until just combined.
  5. Fold in the fresh or thawed cherries until evenly distributed.
  6. Fill each muffin cup about two-thirds full with the cherry batter.
  7. In a separate bowl, combine the brown sugar, ground cinnamon, and cold unsalted butter until crumbly.
  8. Sprinkle the cobbler topping over the muffin batter in each cup.
  9. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
  10. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 175mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 0.6mg

Notes

Avoid over-mixing to keep muffins fluffy. Store in an airtight container for up to 3 days at room temperature. Freeze individually for 2-3 months.

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