Cherry Cobbler Muffins
These Cherry Cobbler Muffins offer bursts of juicy cherry goodness wrapped in a tender fluffy base and topped with a buttery cinnamon streusel. A perfect make-ahead treat for breakfast or dessert in just under an hour!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups all-purpose flour for muffin base
- ½ cup granulated sugar adds sweetness
- 3 teaspoons baking powder for lift
- ½ teaspoon salt for balance
- 1 egg lightly beaten
- 1 cup milk for tender crumb
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract for aroma
- 1 cup fresh or frozen cherries pitted and chopped
- ½ cup brown sugar for topping, packed
- ⅓ cup all-purpose flour for topping
- ½ teaspoon ground cinnamon for spice in topping
- 4 tablespoons unsalted butter softened, for topping
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- In a large bowl, mix all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk the egg, milk, melted butter, and vanilla extract together.
- Combine wet and dry ingredients just until mixed. Do not overmix.
- Gently fold in the chopped cherries.
- Divide batter evenly into muffin cups, leaving space at top.
- Mix brown sugar, flour, cinnamon, and softened butter until crumbly for the topping.
- Sprinkle streusel topping over each muffin.
- Bake for 25–30 minutes. Let cool in pan 5 mins, then on wire rack.
Notes
If you want a gluten-free version, swap regular flour for a 1:1 gluten-free mix (preferably with xanthan gum) for best texture.