Description
These Cherry Cobbler Muffins offer a delightful combination of moist, fluffy muffins bursting with fresh cherries and topped with a sweet, crumbly cobbler topping. Perfect for breakfast or dessert, these muffins are easy to make and deliver a comforting homestyle flavor with every bite.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen cherries, pitted and halved
Cobbler Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Beat butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender muffin texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract to enhance flavor.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which can make muffins tough.
- Fold in cherries: Gently fold in the pitted and halved cherries to distribute them evenly without breaking them up.
- Portion batter: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Prepare cobbler topping: In a small bowl, combine brown sugar, flour, cold cubed butter, and ground cinnamon. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add topping and bake: Generously sprinkle the cobbler topping over each muffin. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor.
Notes
- Frozen cherries can be used but should be thawed and drained thoroughly to prevent excess moisture in the batter.
- These muffins freeze well for up to 2 months; thaw at room temperature before serving.
- For added depth of flavor, consider adding a teaspoon of almond extract to the batter along with the vanilla.
