Cherry Cobbler Muffins: Irresistible Sweet Treats in 30 Minutes
Cherry Cobbler Muffins combine the classic flavors of a cobbler with the convenience of a muffin. Perfect for breakfast or dessert, these muffins are moist, fruity, and topped with a buttery cinnamon crumble.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pitted fresh cherries or frozen cherries, thawed and drained
- ½ cup all-purpose flour for topping
- ⅓ cup brown sugar for topping
- ½ teaspoon ground cinnamon for topping
- ¼ cup cold unsalted butter diced (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the cherries.
- Fill each muffin cup about ⅔ full with the batter.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Use fresh cherries for the best flavor, but frozen cherries work well if thawed and drained.
- Do not overmix the batter to keep the muffins light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 2 days.