Cherry Cobbler Muffins Easy (Print-Friendly Version)
Perfect for summer baking, these cherry cobbler muffins come together quickly using muffin mix and cherry pie filling. Fluffy and bakery style, they’re an ideal grab and go breakfast or sweet dessert—definitely one to keep handy.
# Ingredients You’ll Need:
→ Muffin Batter
01 -
1 3/4 cups all-purpose flour
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1/2 cup granulated sugar
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup milk
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1/3 cup vegetable oil
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1 large egg
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1 teaspoon vanilla extract
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1 cup pitted fresh cherries or thawed and drained frozen cherries
→ Cobbler Topping
10 -
1/2 cup all-purpose flour
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1/3 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 cup cold unsalted butter, diced
# How to Make It:
01 -
Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
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In a small bowl, combine flour, brown sugar, and cinnamon. Add diced butter and blend with a fork or pastry cutter until the mixture forms coarse crumbs.
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In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
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In a separate bowl, whisk milk, vegetable oil, egg, and vanilla extract until thoroughly combined.
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Pour wet ingredients into the dry mixture and stir until just combined. Gently fold in pitted cherries.
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Evenly divide the muffin batter among the prepared muffin cups, filling each about two-thirds full.
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Sprinkle the cobbler topping generously over each portion of muffin batter.
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Bake for 30 to 45 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
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Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
# Extra Suggestions:
01 -
Ensure the butter for the topping is very cold to create a crisp, crumbly texture.
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Avoid overmixing the batter to maintain a tender crumb in the muffins.