Here’s a sweet and fruity treat: Cherry Cobbler Muffins — soft, fluffy muffins bursting with cherries and topped with a buttery cobbler-style streusel. Perfect for breakfast, brunch, or dessert!

Ingredients:

For the Muffin Batter:

2 cups all-purpose flour

¾ cup granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp vanilla extract

2 large eggs

½ cup unsalted butter, melted and slightly cooled

¾ cup buttermilk (or milk + 1 tsp vinegar)

1 ½ cups cherries, pitted and halved (fresh or frozen)

For the Cobbler Crumble Topping:

½ cup all-purpose flour

¼ cup brown sugar

2 tbsp granulated sugar

½ tsp cinnamon

Pinch of salt

¼ cup cold butter, cubed

Instructions:

Preheat Oven & Prep Pan

Preheat oven to 375°F (190°C).

Line a 12-cup muffin tin with paper liners or grease lightly.

Make the Crumble Topping

In a small bowl, mix flour, sugars, cinnamon, and salt.

Add cold butter and mix with fingers or a fork until crumbly.

Chill in the fridge while you make the batter.

Mix the Muffin Batter

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk eggs, melted butter, vanilla, and buttermilk.

Combine wet and dry ingredients — don’t overmix!

Fold in the cherries gently.

Fill Muffin Cups & Add Crumble

Spoon batter into muffin cups (about ¾ full).

Top each with a generous spoonful of cobbler topping.

Bake

Bake for 18–22 minutes, or until a toothpick comes out clean and tops are golden brown.

Cool in pan for 5 minutes, then transfer to a wire rack.

Serving Suggestions:

Serve warm with a dollop of whipped cream or a dusting of powdered sugar.

Great with coffee or cold milk.

Storage:

Store in an airtight container at room temp for 2 days.

Refrigerate up to 5 days.

Freeze up to 2 months (wrap tightly).

Variations:

Use blueberries or mixed berries instead of cherries.

Add ½ tsp almond extract for a classic cherry-almond flavor.

Drizzle with vanilla glaze for extra sweetness.