Cherry Cobbler Muffins loaded with juicy cherries, cinnamon streusel topping, and fluffy batter. Sweet, easy, and perfect for cozy mornings.

this recipe

So… let me paint the scene for you.

It was one of those mornings. You know the kind — where everything feels blah, the coffee’s taking forever, and the weather outside? Not exactly inspiring. I was rummaging through my fridge when I spotted a bag of cherries. Frozen. Forgotten. Totally giving me the “Are you ever gonna use us?” look.

I almost tossed them into a smoothie (yawn). But then something clicked. I remembered cherry cobbler. And muffins. And somehow, in a stroke of sleepy genius, Cherry Cobbler Muffins were born.

Fast forward about 40 minutes later… the whole house smelled like a small-town bakery. Warm cinnamon. Sweet cherries bubbling through the batter. That buttery streusel doing its thing on top. I legit stood there, halfway in pajamas, thinking “Wait… these are REALLY good.”

And just like that, they became the recipe. The kind you make for Sunday brunch, lazy afternoons, or when you just need a little pick-me-up. Trust me — these babies hit different.

Why You’ll Love This Cherry Cobbler Muffins Recipe?

Look. I bake a lot. Like, a lot. But these? These are in a league of their own. Here’s why:

• They’re easy. Seriously. No fancy equipment. No “wait, what’s that ingredient?” moments.

• They’ve got the best of both worlds. Soft, fluffy muffin base + juicy cherries + crunchy cinnamon streusel = YES PLEASE.

• They’re versatile. Breakfast, snack, dessert… or straight from the pan when no one’s watching.

• They’re nostalgic. Something about that cobbler vibe just feels homey. Like visiting grandma (except you don’t have to sit through her stories about the good ol’ days).

• They freeze well. Which means you can have homemade happiness on hand anytime.

If you ask me, they’re exactly what a muffin should be: simple, comforting, and a little indulgent.

Ingredient Notes:

Before we dive in, let’s talk about what goes into these little beauties:

All-Purpose Flour: The foundation. Nothing fancy, just reliable.

• Granulated Sugar: Sweetens things up but doesn’t steal the show.

• Baking Powder: Because we want lift, not pancake-muffins.

• Salt: Just a pinch to balance the sweetness.

• Egg: Holds everything together. Classic.

• Milk: Makes the batter smooth and pourable.

• Butter (melted): Flavor + moisture. Butter’s the best.

• Vanilla Extract: Adds warmth. Don’t skip it.

• Cherries (fresh or frozen): The star. Juicy, slightly tart, and utterly perfect.

• Streusel Topping: Brown sugar + flour + cinnamon + butter = magic crumble goodness.

See? All stuff you probably already have (or at least easy to grab).

How To Make Cherry Cobbler Muffins?

Alright, let’s get baking. I promise, you’ve got this.

Step 1: Preheat your oven to 375°F. Line or grease a muffin tin. (Pro tip: liners = less cleanup. Always a win.)

Step 2: In a big bowl, whisk together flour, sugar, baking powder, and salt. Easy peasy.

Step 3: In another bowl, whisk the egg, milk, melted butter, and vanilla until combined. Nothing fancy here — just mix it up.

Step 4: Pour wet into dry. Stir until just blended. Don’t go overboard — lumpy batter = tender muffins. Overmixing = sad, dense muffins. Trust me, I’ve learned the hard way.

Step 5: Gently fold in the chopped cherries. (Frozen or fresh — whatever you’ve got works!) You want them evenly spread, but again, don’t overdo it or they’ll bleed into the batter.

Step 6: Fill your muffin cups about 2/3 full. Leave room for the streusel. That stuff’s the best part.

Step 7: Mix up your streusel — brown sugar, flour, cinnamon, and softened butter. Use your fingers to get it nice and crumbly. Sprinkle generously on top of each muffin.

Step 8: Bake for 20-25 minutes. You’re looking for lightly golden tops and a toothpick that comes out clean-ish. A few moist crumbs? Perfect.

Step 9: Let them cool in the pan for 5 minutes (good luck waiting), then transfer to a wire rack.

At this point, you’ll probably want to dive right in. And honestly? I fully support that.

Storage Options:

I’ll be honest — they rarely last long. But if you do manage to save some:

• Counter: Airtight container, 2-3 days.

• Fridge: Up to 5 days. They’ll soften a little but still taste awesome.

• Freezer: Absolutely. Wrap them up and freeze for up to 2 months. Perfect for emergency muffin cravings.

Pro tip? Warm them slightly before eating. Makes them taste fresh-baked again.

Variations and Substitutions:

Want to shake things up? Go for it:

• Swap cherries for other fruits: Blueberries, diced peaches, raspberries — all amazing.

• Add nuts: Chopped pecans or walnuts would add great crunch.

• Spice it up: A little nutmeg or cardamom in the streusel would be so cozy.

• Dairy-free: Use plant-based milk and butter. Easy switch.

Recipes should work for you. Play around. Have fun with it.

What to Serve with Cherry Cobbler Muffins?

These muffins are pretty perfect on their own, but if you’re feeling fancy:

• Coffee or tea: The classic combo.

• Whipped cream: Yes, I’ve done this. No regrets.

• Fresh fruit: Makes it brunch-worthy.

• Ice cream: Turn breakfast into dessert. No judgment.

Or hey — just grab one and enjoy it quietly before the family notices you made muffins. (Been there.)

Frequently Asked Questions:

Can I use frozen cherries?
Yes — no need to thaw. Toss them right in.

Can I make them ahead?
For sure. They’re even better the next day, IMO.

Is the streusel optional?
Technically… yes. Emotionally? Never. Always streusel.

And there you have it — Cherry Cobbler Muffins. Sweet, easy, and perfect for everything from lazy mornings to midnight snacks. Honestly? They just make life better.

What’s your favorite twist on muffins? More cherries, chocolate chips, or something totally unexpected? Tell me below — I’m always looking for ideas!

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5 from 1 vote

Cherry Cobbler Muffins

Imagine sinking your teeth into a Cherry Cobbler Muffin savoring the blend of succulent cherries and a fluffy tender base all topped with a crumbly streusel infused with cinnamon. These muffins go farther being a treat. They exemplify convenience in the shape of a hymn to life's simple delights. And homemade charm. Whether it's the shared laughter, at the breakfast table. Or a peaceful moment accompanied by a cup of tea. These muffins bestrew enjoyment into any daylight.

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12 Servings

Ingredients

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• 2 c all-purpose flour
• 1/2 c granulated sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 egg lightly beaten
• 1 c milk
• 1/4 c unsalted butter melted
• 1 tsp vanilla extract
• 1 c fresh or frozen cherries pitted and chopped

For the Streusel Topping:

• 1/2 c brown sugar packed
• 1/3 c all-purpose flour
• 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter softened

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Instructions

 

1. Preheat the oven to 375°F. Prepare a muffin tin by using liners or greasing it well.
2. In a bowl combine 2 cups of flour, 1/2 cup of sugar, 3 teaspoons of baking powder and 1/2 teaspoon of salt.
3. In another bowl mix together 1 beaten egg, 1 cup of milk, 1/4 cup of butter and 1 teaspoon of vanilla.
4. Gently incorporate the wet ingredients into the dry mixture until just blended. Be careful not, to overmix.
5. Carefully fold in 1 cup of chopped cherries.
6. Fill the muffin cups about two-thirds with the batter.

For the Streusel Topping:

1. Combine 1/2 cup sugar, 1/3 cup flour and 1/2 teaspoon cinnamon.
2. Blend in 4 tablespoons of softened butter until crumbly.
3. Sprinkle this mixture over the batter in the muffin cups.
4. Bake, for 20 to 25 minutes. Until a toothpick inserted comes out clean.
5. Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.

Notes

If you're a fan of the goodness of Cherry Cobbler Muffins but want a gluten-free version don't worry! You can easily make this recipe gluten-free. Without sacrificing any of the deliciousness or fun baking experience of the original.

Simply switch out the flour with your gluten-free flour mix. Opt for one that's specifically made for 1:1 substitution to keep things straightforward. And ensure your muffins come out just, as light and tasty. Choosing a blend that includes xanthan gum is a good move. As it helps replicate the texture and stretchiness of gluten. Preventing your muffins from falling.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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