Description
Sweet Southern charm meets morning indulgence with cherry cobbler muffins, blending classic dessert flavors into a breakfast sensation. Warm spices and juicy cherries nestled in tender crumb promise comfort and joy you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 cups cherries, pitted and chopped (fresh or frozen)
Wet Ingredients:
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients and Spices:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Arrange the oven rack to the middle position and heat to 375F (190C). Prepare a muffin tin by lining with paper liners or thoroughly coating with non-stick spray.
- Create the dry mixture by combining flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Whisk thoroughly to ensure even distribution of ingredients.
- In a separate bowl, blend buttermilk, melted butter, egg, and vanilla extract until smoothly incorporated.
- Pour wet ingredients into dry ingredients, using a gentle folding technique. Mix until ingredients are just combined, avoiding overmixing to maintain tender muffin texture.
- Delicately fold chopped cherries into the batter, distributing them evenly throughout.
- Prepare the crumb topping by mixing flour, brown sugar, and cinnamon in a small bowl. Drizzle melted butter and stir until the mixture resembles coarse, crumbly texture.
- Divide the batter among muffin cups, filling each approximately three-quarters full to allow room for rising.
- Generously sprinkle the prepared crumb topping over each muffin, ensuring complete coverage.
- Bake in the preheated oven for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling. Serve either warm or at room temperature for optimal enjoyment.
Notes
- Prevent overmixing the batter to ensure light, fluffy muffins with tender crumb.
- Replace buttermilk with dairy-free alternatives like almond milk or yogurt for lactose-intolerant diets.
- Use frozen cherries if fresh are unavailable, but drain excess moisture to maintain proper muffin texture.
- Substitute some all-purpose flour with whole wheat flour for added nutrition and nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 208 kcal
- Sugar: 16 g
- Sodium: 143 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 1.2 g
- Protein: 3 g
- Cholesterol: 28 mg