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Easy Cherry Cobbler Muffins with Sweet Crumble Topping

The Ultimate Recipe
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★★★★★

5.2 from 21 reviews

Delight in these Cherry Cobbler Muffins, a perfect blend of sweet cherry filling, tender muffin batter, and a crunchy cinnamon crumble topping. Ideal for breakfast or a delightful snack, these muffins are easy to make and bursting with fruity flavor.

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 constantly until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat, then stir in lemon juice and almond extract if using. Let the filling cool slightly before use.
  2. Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it 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 fork until the mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract, then pour into the dry ingredients and stir gently until just combined. Some lumps are okay; do not overmix.
  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, ensuring a crumbly texture that will bake into a crispy topping.
  4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Carefully top each portion with 2-3 tablespoons of the cooled cherry filling. Evenly sprinkle the crumble topping over the cherries. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean and the topping is golden brown.
  5. Cool the Muffins: Allow the muffins to cool in the muffin tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving to ensure the filling sets and the texture is perfect.

Notes

  • For best results, use fresh cherries in season; frozen cherries work well but thaw slightly before use.
  • The almond extract in the cherry filling enhances the flavor but is optional if you prefer to omit it.
  • If buttermilk is unavailable, substitute with regular milk plus 1 tablespoon lemon juice or vinegar to mimic buttermilk acidity.
  • Do not overmix the batter to keep muffins tender and moist.
  • Ensure the crumble topping is cold when mixing for the best texture.
  • Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • These muffins can also be frozen for up to 2 months; thaw and warm before serving.

Nutrition

Keywords: Cherry Cobbler Muffins, Cherry Muffins, Fruit Muffins, Breakfast Muffins, Cherry Dessert, Muffins with Crumble Topping

Find it online: https://spiceupwithsophie.com/the-ultimate-recipe/