These Cherry Cobbler Muffins combine the best of both worlds: the deliciousness of cherry cobbler and the convenience of a muffin. With juicy cherries baked inside and a crumbly streusel topping, these muffins are a perfect treat for breakfast, snack time, or dessert.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain Greek yogurt
1/2 cup milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1½ cups fresh or frozen cherries, pitted and halved
Crumb Topping
1/3 cup brown sugar
1/4 cup cold unsalted butter, cubed
1/2 teaspoon ground cinnamon
1/3 cup all-purpose flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the Greek yogurt, milk, vegetable oil, eggs, and vanilla. Whisk until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
Carefully fold in the cherries, being careful not to overmix the batter.
For the crumb topping, combine brown sugar, flour, cinnamon, and cold butter in a small bowl. Use a fork or pastry cutter to blend until coarse crumbs form.
Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full.
Generously sprinkle the crumb topping over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
Servings: 12 muffins
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Storage/Reheating
I like to store these muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them for up to 3 months. To reheat, I simply pop them in the microwave for about 15 seconds or warm them in the oven for a few minutes at 350°F (175°C).
FAQs
How can I make the muffin batter lighter and fluffier?
I recommend making sure not to overmix the batter when combining the wet and dry ingredients. Overmixing can lead to dense muffins, so it’s important to mix just until combined.
Can I use frozen cherries?
Yes, frozen cherries work perfectly in this recipe! Just be sure to thaw and drain them well before adding to the batter to avoid excess moisture.
Can I make the crumb topping in advance?
Yes, you can prepare the crumb topping ahead of time and store it in the fridge for up to 24 hours before baking.
Can I substitute the Greek yogurt for something else?
You can use sour cream or buttermilk as a substitute for the Greek yogurt, but it will slightly alter the texture and flavor. The yogurt provides a nice tanginess and moisture.
How do I know when the muffins are done baking?
A toothpick or cake tester inserted into the center should come out clean or with just a few crumbs. If it’s too wet, the muffins need a little more time in the oven.
Conclusion
These Cherry Cobbler Muffins are the perfect blend of sweet, tart, and crumbly goodness, making them a great treat for any occasion. Whether it’s for breakfast, brunch, or a snack, I can always count on these muffins to be a hit. With the fresh cherries and that crunchy topping, they truly taste like a cherry cobbler, but in a portable form!
📖 Recipe:
Print
Cherry Cobbler Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Cherry Cobbler Muffins combine the best of both worlds: the deliciousness of cherry cobbler and the convenience of a muffin. With juicy cherries baked inside and a crumbly streusel topping, these muffins are a perfect treat for breakfast, snack time, or dessert.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain Greek yogurt
1/2 cup milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1½ cups fresh or frozen cherries, pitted and halved
1/3 cup brown sugar (for crumb topping)
1/4 cup cold unsalted butter, cubed (for crumb topping)
1/2 teaspoon ground cinnamon (for crumb topping)
1/3 cup all-purpose flour (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the Greek yogurt, milk, vegetable oil, eggs, and vanilla. Whisk until smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
- Carefully fold in the cherries, being careful not to overmix the batter.
- For the crumb topping, combine brown sugar, flour, cinnamon, and cold butter in a small bowl. Use a fork or pastry cutter to blend until coarse crumbs form.
- Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full.
- Generously sprinkle the crumb topping over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze for up to 3 months for longer storage.
Reheat in the microwave for 15 seconds or in the oven at 350°F (175°C) for a few minutes.
Don’t overmix the batter to keep the muffins light and fluffy.
If using frozen cherries, be sure to thaw and drain them to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
