Irresistibly Soft Cherry Cobbler Muffins You'll Adore
These Cherry Cobbler Muffins are easy to make, soft, and bursting with juicy cherry goodness, topped with a crunchy streusel.
Print
Pin
Servings: 12 muffins
Calories: 180kcal
Equipment
- Muffin tin
- mixing bowls
- whisk
- spatula
- Measuring cups and spoons
Ingredients
For the Muffin Batter
- 2 cups All-Purpose Flour can use half whole wheat flour
- 1 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Butter melted; substitute with coconut oil for dairy-free
- 1 cup Milk almond or oat milk can be used for dairy-free
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Cherries fresh or frozen
- 1 teaspoon Cinnamon optional
For the Streusel Topping
- 0.5 cup Brown Sugar
- 0.5 cup Flour
- 0.25 cup Butter diced
Instructions
How to Make Cherry Cobbler Muffins
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until blended.
- Gently combine the wet and dry ingredients without overmixing; fold in the cherries carefully.
- In a small bowl, blend the flour, brown sugar, and cinnamon with diced butter until it resembles coarse crumbs.
- Fill each muffin cup about two-thirds full with batter and generously top with streusel.
- Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes in the tin, then transfer them to a wire rack.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for future enjoyment.
Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 130mg | Fiber: 1g | Sugar: 10g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg