Cherry Cobbler Muffins (Print-Friendly Version)
Tender muffins bursting with cherries and crowned with a crisp cinnamon-brown sugar streusel topping for a delightful treat.
# What You Need:
→ For the Muffins
01 -
1 3/4 cups all-purpose flour
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1/2 cup granulated sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup milk
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1/3 cup vegetable oil
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1 large egg
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1 teaspoon vanilla extract
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1 cup pitted fresh cherries (or frozen cherries, thawed and drained)
→ For the Cobbler Topping
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1/2 cup all-purpose flour
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1/3 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 cup cold unsalted butter, diced
# How to Make It:
01 -
Preheat your oven to 190°C. Grease a 12-cup muffin tin or line it with paper liners.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
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Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix. Fold in the cherries evenly.
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In a small bowl, mix the flour, brown sugar, and cinnamon. Add the diced butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
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Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the cobbler topping evenly over the batter in each cup.
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Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
# Additional Tips:
01 -
For an extra burst of flavor, toss a few whole pitted cherries on top of each muffin before baking.
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If using canned cherries, be sure to drain them well to avoid excess moisture.
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These muffins can be stored in an airtight container at room temperature for up to 2 days.