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Easy Cherry Cobbler Muffins with Sweet Crumble Topping

The Ultimate Recipe
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★★★★★

4.9 from 9 reviews

These Cherry Cobbler Muffins combine sweet, tender cherries with a moist muffin base and a buttery crumble topping, delivering a delightful treat perfect for breakfast or dessert.

Ingredients

Scale

Cherry Filling

  • 4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract (optional, but highly recommended!)

Muffin Batter

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Stir over medium heat until the mixture bubbles and thickens (5-7 minutes), stirring constantly. Remove from heat and stir in lemon juice and almond extract if using. Let cool slightly.
  2. Make the Cobbler Muffin Batter: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined, allowing some lumps to remain.
  3. Create the Crumble Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Top each with 2-3 tablespoons of the cooled cherry filling. Sprinkle the crumble topping evenly over the cherry filling. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Using fresh cherries in season offers the best flavor, but frozen cherries work great when fresh are unavailable.
  • Make sure to thaw frozen cherries slightly and drain excess juice to prevent soggy muffins.
  • The almond extract enhances the cherry flavor but can be omitted if unavailable or if allergic.
  • Buttermilk adds tenderness; if unavailable, use milk with 1 tablespoon lemon juice or vinegar added as a substitute.
  • You can store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Keywords: Cherry cobbler muffins, cherry muffins, cobbler topping, summer fruit muffins, baked cherry treat

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