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Cherry Cobbler Muffins

Cherry Cobbler Muffins

  • Author: Audrey
  • Yield: 12 muffins 1x


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.



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


Preheat the oven to 375°F. Prepare a muffin tin by using liners or greasing it well.

In a bowl combine 2 cups of flour, 1/2 cup of sugar, 3 teaspoons of baking powder and 1/2 teaspoon of salt.

In another bowl mix together 1 beaten egg, 1 cup of milk, 1/4 cup of butter and 1 teaspoon of vanilla.

Gently incorporate the wet ingredients into the dry mixture until just blended. Be careful not, to overmix.

Carefully fold in 1 cup of chopped cherries.

Fill the muffin cups about two-thirds with the batter.

For the Streusel Topping:

Combine 1/2 cup sugar, 1/3 cup flour and 1/2 teaspoon cinnamon.

Blend in 4 tablespoons of softened butter until crumbly.

Sprinkle this mixture over the batter in the muffin cups.

Bake, for 20 to 25 minutes. Until a toothpick inserted comes out clean.

Allow the muffins to cool in the pan for five minutes before transferring them to a wire rack to cool completely.


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.