These Cherry Cobbler Muffins are soft, fluffy, and bursting with juicy cherries, all topped with a buttery cinnamon streusel that gives you that perfect bakery-style crunch. Think of them as the lovechild of a classic muffin and a cozy fruit cobbler—sweet, crumbly, and absolutely irresistible. Trust me, you’re going to want these for breakfast, dessert, and every coffee break in between.
Why You’ll Love This Recipe
- Bakery-Worthy at Home: You’ll get those golden, domed muffin tops with that irresistible cobbler-style crumble—no fancy equipment needed.
- Cherry Goodness in Every Bite: Fresh or frozen cherries make these muffins a treat you can enjoy year-round.
- Sweet and Crunchy Contrast: That buttery streusel topping takes things from simple muffin to “oh-wow-I-need-another.”
- Quick and Easy: Just 35 minutes start to finish—perfect for busy mornings or last-minute gatherings.
Ingredients
Here’s what you’ll need to bring these cherry cobbler muffins to life:
- All-Purpose Flour: The base that keeps the muffins light yet sturdy.
- Granulated Sugar: Adds sweetness to balance the tartness of the cherries.
- Brown Sugar: Deepens the flavor with a hint of molasses richness.
- Baking Powder: Gives the muffins their beautiful rise.
- Salt: Enhances the flavors and balances the sweetness.
- Milk: Keeps the batter moist and tender.
- Vegetable Oil: Adds richness and prevents dryness.
- Egg: Binds everything together and helps with structure.
- Vanilla Extract: Adds warmth and depth of flavor.
- Cherries (fresh or frozen, chopped): The star ingredient—juicy, tart, and sweet.
For the Streusel Topping:
- Flour: Creates the crumbly texture.
- Brown Sugar: Adds caramel-like sweetness.
- Cinnamon: Brings warmth and cozy spice.
- Butter (cold, cubed): The magic that makes the topping buttery and crumbly.
Note: Full ingredient list with exact measurements is available in the recipe card below this article.
How to Make the Cherry Cobbler Muffins
Step 1: Prep the Pan
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with oil or butter.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the milk, oil, egg, and vanilla until smooth and combined.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix, or your muffins will turn dense.
Step 5: Fold in the Cherries
Gently fold in the chopped cherries. The batter should look thick but scoopable.
Step 6: Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 7: Make the Streusel
In a small bowl, combine flour, brown sugar, and cinnamon. Add the cubed cold butter and rub with your fingers (or use a pastry cutter) until you get coarse crumbs. Sprinkle generously over each muffin.
Step 8: Bake and Cool
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan before transferring to a wire rack.
Pro Tips for Making the Recipe
- Don’t Skip the Streusel: It’s the “cobbler” part that makes these muffins shine.
- Use Frozen Cherries if Needed: No need to thaw—just toss them straight into the batter.
- Avoid Overmixing: Stir until just combined for light, fluffy muffins.
- Chop Cherries Small: Smaller pieces mean more even distribution and flavor in every bite.
How to Serve
These muffins are delightful warm with a pat of butter, but they also pair perfectly with:
- A hot cup of coffee or tea for breakfast.
- A scoop of vanilla ice cream for a dessert twist.
- A drizzle of honey or cream cheese spread if you want to get fancy.
Make Ahead and Storage
Storing Leftovers
Keep muffins in an airtight container at room temperature for up to 3 days.
Freezing
Freeze in a zip-top bag or airtight container for up to 2 months. To prevent sticking, wrap each muffin in parchment before freezing.
Reheating
Warm in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes to revive that just-baked taste.
FAQs
Can I use canned cherries?
Yes, but make sure to drain them well and pat dry to avoid excess moisture in the batter.
Can I make these muffins gluten-free?
Absolutely! Just swap the all-purpose flour with a 1:1 gluten-free flour blend.
Do I have to use both granulated and brown sugar?
Not necessarily. You can use only granulated sugar, but the brown sugar adds extra flavor and moisture.
Can I make the streusel ahead of time?
Yes! Mix the dry ingredients and butter, then store in the fridge for up to 2 days before using.
✨ And there you have it—Cherry Cobbler Muffins Recipe that’s cozy, crumbly, and bursting with cherry goodness. These are bound to become a favorite whether you serve them fresh from the oven or stash a few in the freezer for later!
Cherry Cobbler Muffins – Sweet & Buttery
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the milk.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
- Fold in the cherries gently.
- Spoon the batter into the muffin cups, filling about ¾ full.
- In a small bowl, mix flour and sugar for the topping. Cut in the butter until crumbs form. Sprinkle over the muffins.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.