These Easy Cherry Cobbler Muffins are a tasty treat! They’re bursting with sweet cherry flavor, and topped with a crumbly, buttery sprinkle that makes them extra special.
Making these muffins is a breeze! I love whipping them up for breakfast or a snack, plus they smell amazing while baking. You’ll want to eat them warm, right out of the oven!
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly for these muffins. If you’re gluten-free, feel free to substitute with a gluten-free all-purpose blend. I often do this, and it still turns out great!
Cherries: Fresh or frozen cherries both taste delicious. If cherries aren’t in season, you can swap them for other fruits like blueberries or even diced peaches for a different twist.
Butter: Unsalted butter is best to control the salt in the recipe. In a pinch, you can use coconut oil or a vegan butter alternative for a dairy-free version.
Milk: Any milk works here, including almond or oat milk for a dairy-free option. I usually use whole milk for that extra richness.
How Can I Get a Good Crumb Topping?
The crumb topping really adds a nice texture to these muffins. It can be easy to get it wrong, so here’s a simple way to ensure it’s just right:
- Use cold butter! This is key to achieving that crumbly texture.
- Mix until the mixture resembles coarse crumbs. You want some bigger pieces for nice clumps on top!
- Don’t pack the topping too tightly; a gentle sprinkle will allow it to bake nicely and stay crumbly.
Easy Cherry Cobbler Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cherries, pitted and halved
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 20-25 minutes for baking, with a total time of approximately 40-45 minutes. You’ll enjoy the sweet cherry aroma filling your kitchen while they bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that the muffins bake evenly and rise nicely!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon. This helps to combine everything well and adds flavor.
3. Combine the Wet Ingredients:
In another bowl, mix together the melted butter, milk, egg, and vanilla extract. Whisk until everything is combined smoothly.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined—this will help keep your muffins fluffy, so don’t overmix! It’s okay if the batter is a little lumpy.
5. Add the Cherries:
Carefully fold in the pitted and halved cherries. Make sure they’re well-distributed throughout the batter.
6. Fill the Muffin Cups:
Evenly divide the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
7. Prepare the Crumb Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Next, cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. This adds a delightful crunch on top!
8. Add the Topping:
Evenly sprinkle the crumb topping over each muffin. This will create that delicious texture we love in a cobbler!
9. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. They’re done when a toothpick inserted in the center comes out clean.
10. Cool and Serve:
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature. They’re even better with a pat of butter!
Enjoy your delicious Easy Cherry Cobbler Muffins!
FAQ for Easy Cherry Cobbler Muffins
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Frozen cherries work perfectly in this recipe. Just make sure to thaw them and pat them dry to remove excess moisture before adding them to the batter to prevent it from becoming too soggy.
Can I Make These Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum for the best texture. The muffins will still be delicious!
How Do I Store Leftover Muffins?
Any leftover muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months.
What Can I Substitute for the Egg?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes until it thickens) for a vegan option. This should work nicely in the recipe!
