Description

These Cherry Cobbler Muffins combine juicy cherry filling with tender muffin batter and a crunchy cinnamon crumble topping. Perfect for a sweet breakfast treat or a delightful snack, they feature fresh or frozen cherries thickened with cornstarch and gently spiced with almond extract. Baked to golden perfection, these muffins offer a charming combination of textures and flavors.

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

Prepare the Cherry Filling: In a medium saucepan, combine cherries, granulated sugar, and cornstarch. Stir over medium heat continuously until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat, then stir in lemon juice and almond extract if using. Allow the filling to cool slightly.
Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C). 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 the cold butter into the mixture until it resembles coarse crumbs. In another bowl, whisk together buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined; some lumps are fine.
Create the Crumble Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until the mixture has a coarse crumb texture.
Assemble and Bake the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Top each with 2-3 tablespoons of the slightly cooled cherry filling. Evenly sprinkle crumble topping over the cherry layer. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Cool the Muffins: Let muffins cool in the tin for a few minutes to set before transferring them to a wire rack to cool completely.

Notes

You can use frozen cherries but thaw slightly before using for best results.
Almond extract enhances flavor but can be omitted if unavailable.
For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice.
Ensure butter for both batter and topping stays cold for optimal texture.
Use fresh cherries when in season for the best flavor, otherwise frozen works well.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: cherry cobbler muffins, cherry muffins, fruit muffins, breakfast muffins, cobbler topping muffins