Description
Cherry Cobbler Muffins combine the sweet tanginess of fresh cherries with a tender crumb and a buttery crumb topping seasoned with cinnamon. These muffins are perfect for breakfast or an afternoon treat and are easy to prepare with simple pantry staples and fresh fruit.
Ingredients
Scale
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pitted fresh cherries (or thawed frozen cherries)
Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, diced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the 1 3/4 cups all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the milk, vegetable oil, egg, and vanilla extract; whisk until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix; the batter should just come together. Fold in the pitted cherries evenly throughout the batter.
- Prepare Topping: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Evenly sprinkle the crumb topping over each muffin.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use fresh or thawed frozen cherries for the best flavor and texture.
- Do not overmix the batter to keep muffins tender and light.
- The crumb topping adds a delicious crunch and cinnamon flavor but can be omitted for a simpler muffin.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freeze leftover muffins for up to 1 month; thaw at room temperature or warm before serving.
