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Ultimate Cherry Cobbler Muffins

Ultimate Cherry Cobbler Muffins That Warm Your Heart

These Ultimate Cherry Cobbler Muffins marry the essence of cherry cobbler with the convenience of muffins—ideal for busy mornings or sweet snacks.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Filling
  • 2 cups Fresh or Frozen Pitted Sweet Cherries Can swap with blueberries or peaches
  • 3 tablespoons Granulated Sugar For cherries; honey or maple syrup can be alternatives
  • 2 tablespoons Cornstarch Arrowroot powder can be a substitute
  • 1 tablespoon Lemon Juice Lime juice can be used
  • 1 teaspoon Almond Extract Optional
For the Muffin Batter
  • 2 cups All-Purpose Flour Use a gluten-free blend if preferred
  • 3/4 cups Granulated Sugar For batter; adjust to taste
  • 1 tablespoon Baking Powder Ensure it's fresh
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Just a pinch
  • 1/2 cup Unsalted Butter Cold; coconut oil can be used for dairy-free
  • 1 cup Buttermilk Can be replaced with milk mixed with a teaspoon of vinegar
  • 1 large Egg Can substitute with a flax egg for vegan
  • 1 teaspoon Vanilla Extract Pure vanilla yields the best taste
For the Cobbler Topping
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute

Equipment

  • Mixing bowls
  • muffin tin
  • Whisk
  • Pastry cutter
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Toss 2 cups of cherries with sugar, cornstarch, lemon juice, and almond extract in a bowl. Let sit for 15-20 minutes.
  2. Combine 1 cup of flour with cold butter, working it in until crumbly. Refrigerate.
  3. In a bowl, whisk together 2 cups of flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together buttermilk, egg, and vanilla.
  5. Mix wet ingredients into dry, stir until just combined. Fold in cherries.
  6. Preheat oven to 425°F. Fill muffin cups 2/3 full and sprinkle with topping.
  7. Bake muffins for 5 mins at 425°F, then reduce to 375°F, bake for an additional 15-20 minutes.
  8. Remove from oven and cool in the pan for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to keep muffins fluffy. Always use cold butter for topping.

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