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Cherry Cobbler Muffins

Cherry Cobbler Muffins: Warm, Fluffy Delights in Minutes

Cherry Cobbler Muffins are quick-to-make, fluffy delights that combine sweet and tart cherries for a comforting treat.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitution: Whole wheat flour for a healthier option.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • to taste Salt Enhances overall flavor.
  • 1/2 cup Butter, melted Provides richness and moisture.
  • 1 cup Sugar Balances the tartness of cherries.
  • 2 large Eggs Substitution: Flax eggs for a vegan version.
  • 1/2 cup Milk Substitution: Almond milk for a vegan version.
  • 2 cups Cherries, fresh, frozen, or pie filling Prep Note: Toss in flour to prevent sinking in the batter.
For the Topping
  • 2 tablespoons Butter, melted For enhancing the topping mixture.
  • 1/4 cup Flour For the topping mixture.
  • 1/4 cup Sugar Adds sweetness in the topping.
  • 1/2 teaspoon Cinnamon Enhances the topping flavor.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your muffin tin and line with paper liners or grease with butter.
  2. In a large mixing bowl, whisk together the eggs, melted butter, sugar, and milk until smooth and creamy.
  3. In another bowl, combine flour, baking powder, cinnamon, and salt. Stir until well blended.
  4. Gently fold the dry mixture into the wet mixture until just combined, being careful not to overmix.
  5. Toss the cherries in a light dusting of flour to prevent sinking and gently fold into the batter.
  6. Scoop the batter into prepared muffin cups, filling each about two-thirds full. Smooth the tops.
  7. In a small bowl, mix together melted butter, flour, sugar, and cinnamon for the topping. Sprinkle over each muffin.
  8. Bake for about 22 minutes until golden brown. A toothpick should come out clean when inserted in the center.
  9. Let muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best texture. Use the spoon and level method for measuring flour, and store cooled muffins in an airtight container for freshness.

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