Cherry Cobbler Muffins – Soft Muffins with Juicy Cherries and Crumb Topping

These cherry cobbler muffins are the perfect combination of soft, moist cake and a sweet, crumbly topping. Inspired by the classic cherry cobbler dessert, they’re easy to make and ideal for breakfast, snacks, or dessert. A great way to enjoy cherries all year round!

Ingredients

For the Muffins (Makes 12):

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup (180 ml) milk
• 1/2 cup (120 ml) vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups (250 g) pitted cherries (fresh or drained canned cherries)

For the Cobbler Topping:

• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (50 g) brown or white sugar
• 1/2 teaspoon cinnamon (optional)
• 3 tablespoons (40 g) cold butter, cut into small cubes

Instructions

1. Preheat the oven and prepare the pan:

• Preheat your oven to 350°F (180°C).
• Line a 12-cup muffin pan with paper liners or lightly grease with butter or oil.

2. Make the muffin batter:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the eggs, milk, oil (or melted butter), and vanilla extract until well combined.
3. Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix – a few lumps are okay.
4. Fold in the cherries gently using a spatula or wooden spoon.

3. Prepare the crumb topping:

1. In a small bowl, mix the flour, sugar, and cinnamon (if using).
2. Add the cold butter cubes and use your fingers or a fork to rub the mixture until it resembles coarse crumbs.

4. Fill the muffin pan and bake:

1. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
2. Sprinkle a generous amount of the crumb topping over each muffin.
3. Bake for 20–25 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.

Tips:

• If using frozen cherries, thaw and drain them well before adding to the batter.
• For a citrusy twist, add 1 teaspoon of lemon zest to the batter.
• These muffins can be stored in an airtight container for 2–3 days or frozen for up to 2 months.