Description
Deliciously moist Cherry Cobbler Muffins with a buttery base and a crunchy topping, perfect for breakfast or snacks.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped cherries (fresh or frozen)
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the melted butter, buttermilk, egg, and vanilla extract in another bowl until smooth and creamy. Pour the wet ingredients into the dry ingredients, gently stirring until just combined.
- Fold in the chopped cherries using a spatula, being careful not to squish them. If using frozen cherries, gently pat them dry with paper towels.
- Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Combine the flour and brown sugar for the topping in a small bowl. Add the cold cubed butter, working it into coarse crumbs and sprinkle over each muffin.
- Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool for 5 minutes, then transfer to a wire rack.
Notes
These muffins can be stored in an airtight container for up to three days or frozen for longer storage. Reheat as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg