Cherry Cobbler Muffins That Will Brighten Your Morning

Delightful Cherry Cobbler Muffins blend sweet and tart flavors, perfect for breakfast or a snack.

Prep Time 15

Cook Time 22

Cooling Time 5

Total Time 42

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 210

For the Muffins

2 cups all-purpose flour Whole wheat flour can be used as a substitute.
2 teaspoons baking powder No substitutes recommended.
1 teaspoon cinnamon Adjust according to taste.
1/2 teaspoon salt
1/2 cup butter (melted) Dairy-free option: use vegetable oil.
3/4 cup sugar Brown sugar adds depth.
2 large eggs Flax eggs can be used for a vegan version.
1 cup milk Almond milk can be used as a dairy-free alternative.
2 cups cherries (fresh, frozen, or pie filling) If using frozen, toss lightly in flour before adding.

For the Topping

2 tablespoons melted butter Using cooled melted butter creates a perfect texture.
1/2 cup flour All-purpose flour works best.
1/4 cup sugar Brown sugar can be used for a more complex flavor.
1 teaspoon cinnamon

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Prepare your muffin tin with liners or greasing.
In a mixing bowl, whisk together the eggs, melted butter, sugar, and milk until smooth.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Fold the dry mixture into the wet ingredients, taking care not to overmix.
If using frozen cherries, coat them in flour, then fold gently into the batter.
Divide the batter among muffin cups, filling each about two-thirds full.
In a small bowl, combine melted butter, flour, sugar, and cinnamon to create the topping.
Sprinkle the topping over the muffin batter.
Bake for approximately 22 minutes, until golden brown and a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Store muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated or frozen for longer storage.