Indulge in the delightful taste of Cherry Cobbler Muffins, a recipe that transforms a classic dessert into convenient, portable treats perfect for any occasion. This recipe is incredibly useful for busy mornings or as a sweet afternoon pick-me-up, offering all the comforting flavors of cherry cobbler in a delightful muffin form.
Key Ingredients for Cherry Cobbler Muffins
- For the Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with ½ teaspoon lemon juice or vinegar, let sit for 5 minutes)
- 1 ½ cups fresh or frozen (thawed) pitted cherries, roughly chopped (if using frozen, drain them well)
- For the Cobbler Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup (half a stick) cold unsalted butter, cut into small cubes
- For the Cherry Filling (Optional but Recommended):
- 1 cup fresh or frozen (thawed) pitted cherries, roughly chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
How to Make Cherry Cobbler Muffins
Whipping up these Cherry Cobbler Muffins is a breeze, promising a mouthful of pure delight! They’re incredibly easy to make, bursting with the sweet-tart goodness of cherries and topped with a buttery, crumbly cobbler. You’ll be amazed by the rich texture and satisfying flavors that come together in just about 25 minutes of prep time and 20-25 minutes of baking.
Step-by-Step Instructions
1. Prepare the Cherry Filling (if using):
In a small saucepan, combine the pitted cherries, 2 tablespoons of granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries have softened slightly, about 5-7 minutes. Remove from heat and let it cool completely. This creates an intensely flavorful cherry layer within your muffins.
2. Preheat Oven and Prepare Muffin Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or generously grease and flour each cup. This will ensure your muffins release easily.
3. Mix Dry Ingredients for Muffins:
In a medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, salt, and ½ teaspoon of cinnamon. Set aside. This combination ensures your muffins have a good rise and a pleasant spiced flavor.
4. Cream Butter and Sugar:
In a large bowl, cream together the softened ½ cup of butter and 1 cup of granulated sugar using an electric mixer until light and fluffy. This process incorporates air, which contributes to a tender muffin crumb.
5. Add Eggs and Vanilla:
Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
6. Alternate Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to tough muffins.
7. Fold in Cherries:
Gently fold in the chopped 1 ½ cups of cherries into the muffin batter. If you prepared the cherry filling, you can dollop about a teaspoon of the cooled filling into the center of each muffin cup before topping with batter, or gently swirl it into the batter itself for bursts of concentrated cherry flavor.
8. Prepare the Cobbler Topping:
In a small bowl, combine the ½ cup of flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt for the topping. Cut in the cold ¼ cup of butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This creates that signature streusel-like topping.
9. Assemble and Bake:
Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the prepared cobbler topping over the batter in each muffin cup.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The topping should be golden brown and crumbly.
10. Cool:
Let the Cherry Cobbler Muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
Why You’ll Love This Cherry Cobbler Muffins
These Cherry Cobbler Muffins are an absolute dream for anyone who adores the comforting taste of a classic fruit cobbler but wants a more portable and individual serving. The star of the show is undoubtedly the sweet, juicy burst of cherries nestled within a tender muffin, all crowned with a delightfully buttery, crumbly streusel topping that mimics the beloved texture of a traditional cobbler. Making these at home is incredibly cost-effective compared to buying gourmet muffins from a bakery, and the satisfaction of creating such a delightful treat from scratch is immense, offering a warm, homemade hug in every bite.
Imagine the delightful contrast of the soft muffin, the slightly tart cherries, and the crunchy topping – it’s a symphony of textures and flavors that will have you reaching for another. They’re like single-serving cherry cobblers, but in a perfectly portable muffin package, making them ideal for picnics, school lunches, or easy breakfasts. Forget complicated dessert recipes; these Cherry Cobbler Muffins deliver all the indulgence with effortless ease. So, why not brighten your day and impress your loved ones by baking a batch of these sweet little delights?
Storing and Reheating Tips
Storing: Once completely cooled, Cherry Cobbler Muffins can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in an airtight container or a zip-top bag and refrigerate for up to 4-5 days. They maintain their best texture when stored properly to prevent them from drying out or becoming soggy.
Reheating: To reheat, you can warm them gently in a toaster oven or a conventional oven at 300°F (150°C) for about 5-10 minutes, until warmed through. Microwaving is an option, but it can sometimes make the texture a bit chewier; heat in 15-second intervals until just warm.
Freezing: For longer-term storage, Cherry Cobbler Muffins freeze beautifully. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. Thaw at room temperature or reheat directly from frozen for a quick treat.
Final Thoughts
These Cherry Cobbler Muffins are a sweet and simple way to enjoy the beloved flavors of cherry cobbler in a convenient, individual-sized treat. Give them a try for a delicious breakfast, snack, or dessert that’s sure to become a family favorite!
Cherry Cobbler Muffins
Ingredients
Equipment
Method
- In a small saucepan, combine the pitted cherries, 2 tablespoons of granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries have softened slightly, about 5-7 minutes. Remove from heat and let it cool completely.1 cup fresh or frozen (thawed) pitted cherries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or generously grease and flour each cup.
- In a medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, salt, and ½ teaspoon of cinnamon. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a large bowl, cream together the softened ½ cup of butter and 1 cup of granulated sugar using an electric mixer until light and fluffy.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to tough muffins.½ cup buttermilk
- Gently fold in the chopped 1 ½ cups of cherries into the muffin batter. If you prepared the cherry filling, you can dollop about a teaspoon of the cooled filling into the center of each muffin cup before topping with batter, or gently swirl it into the batter itself for bursts of concentrated cherry flavor.1 ½ cups fresh or frozen (thawed) pitted cherries
- In a small bowl, combine the ½ cup of flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt for the topping. Cut in the cold ¼ cup of butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed light brown sugar, ½ teaspoon ground cinnamon, Pinch salt, ¼ cup cold unsalted butter
- Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the prepared cobbler topping over the batter in each muffin cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The topping should be golden brown and crumbly.
- Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.