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
