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Cherry Cobbler Muffins Easy Family Dessert Recipe

Cherry Cobbler Muffins

These Cherry Cobbler Muffins combine juicy cherries, buttery crumble topping, and tender muffin batter for a bakery-style treat bursting with flavor. Each bite delivers the perfect balance of sweet cherries and buttery crunch, making them an irresistible breakfast or dessert option.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 290
Ingredients Method Notes

Ingredients
  

Cherry Filling
  • 4 cups Fresh or frozen pitted sweet cherries If using frozen, thaw slightly
  • 0.5 cup Granulated sugar
  • 2 tbsp Cornstarch
  • 1 tbsp Lemon juice
  • 0.25 tsp Almond extract Optional but recommended
Muffin Batter
  • 2 cups All-purpose flour
  • 0.5 cup Granulated sugar
  • 2 tsp Baking powder
  • 0.25 tsp Baking soda
  • 0.25 tsp Salt
  • 0.5 cup Cold unsalted butter Cut into small cubes
  • 0.75 cup Buttermilk Or milk with 1 tbsp lemon juice or vinegar added
  • 1 large Egg Lightly beaten
  • 1 tsp Vanilla extract
Crumble Topping
  • 0.5 cup All-purpose flour
  • 0.25 cup Packed light brown sugar
  • 0.25 cup Cold unsalted butter Cut into small cubes
  • 0.25 tsp Ground cinnamon

Method
 

  1. Prepare the Cherry Filling: In a medium saucepan, combine cherries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens (about 5–7 minutes). Remove from heat and stir in lemon juice and almond extract. Let cool slightly.
  2. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Make the Muffin Batter: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
  5. Make the Crumble Topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until the mixture forms coarse crumbs.
  6. Assemble the Muffins: Spoon about 2 tablespoons of muffin batter into each liner. Add 2–3 tablespoons of cherry filling on top. Sprinkle evenly with crumble topping.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

For a flavor boost, sprinkle sliced almonds on top before baking. These muffins taste even better the next day and can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.