Cherry Cobbler Muffins
There’s something undeniably comforting about the combination of tender muffins and sweet, juicy cherries wrapped in a buttery crumble topping. These Cherry Cobbler Muffins have quickly become one of our family’s most requested treats, and honestly, I’m not one bit surprised. I originally made them one weekend when I had a batch of fresh cherries that needed to be used up, and I wanted something a little more special than the usual muffins. The moment they came out of the oven, golden and bursting with cherry filling, the entire kitchen smelled like a cozy bakery.
The first bite sealed the deal. The soft, moist muffin base pairs perfectly with the gooey cherry center, and that crumbly, slightly crisp topping adds just the right amount of texture. My kids couldn’t wait to grab one (or two), and my husband has declared these his absolute favorite muffin. Even my picky eater, who usually avoids anything with “fruit bits,” was completely won over.
What I love most is how these muffins strike that perfect balance — they feel indulgent and bakery-worthy but are surprisingly simple to make at home. Whether it’s a lazy Sunday morning, a lunchbox treat, or a sweet addition to brunch, these Cherry Cobbler Muffins never fail to bring smiles. Every time I bake a batch, I’m reminded of why this recipe has earned its permanent spot in my collection — it’s simply that good.
Questions I Often Get Asked About This Recipe
Can I use frozen cherries instead of fresh?
Yes! Just make sure to thaw and drain them well to avoid excess moisture, which can make the muffins soggy.
Can I substitute the all-purpose flour with gluten-free flour?
Absolutely. Use a good quality 1:1 gluten-free baking flour blend. The texture may vary slightly but will still be delicious.
Do I need a stand mixer for this recipe?
No, a simple hand mixer or even just a whisk and spatula work perfectly fine.
Can I make these muffins ahead of time?
Yes! They store well at room temperature for up to 2 days or can be frozen for up to 3 months. Just thaw and enjoy.
Can I use canned cherries or pie filling?
While fresh or frozen cherries are best, you can use cherry pie filling if you’re in a pinch. Just reduce the quantity slightly to avoid overly moist muffins.
What You Need to Make Cherry Cobbler Muffins
For the Muffins:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
1 1/2 cups pitted fresh or frozen cherries, halved
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cubed
Pinch of salt
Special Tools:
Muffin tin
Paper liners
Mixing bowls
Hand mixer or whisk
How to Make Cherry Cobbler Muffins
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, then add vanilla extract.
Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
Gently fold in the halved cherries, being careful not to overmix.
Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
For the crumble topping: In a small bowl, combine the flour, sugars, and salt. Cut in the cold butter using a pastry cutter or your fingers until crumbly.
Sprinkle the crumble topping generously over each muffin.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes before transferring to a wire rack.
Tips for Making the Best Cherry Cobbler Muffins
Don’t overmix: Gently folding the batter ensures tender muffins.
Use cold butter for the crumble: This helps achieve that perfect crumbly topping.
Room temperature ingredients: Allow eggs and buttermilk to sit out for about 30 minutes before mixing for a smoother batter.
Customize the fruit: Swap cherries for blueberries, raspberries, or a mixed berry blend for variety.
Add a touch of almond extract: A 1/4 teaspoon adds a lovely complementary flavor to the cherries.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely perfect! The cherry filling stays juicy, and that crumble topping is heavenly. Will be making these again next weekend!”
⭐️⭐️⭐️⭐️⭐️ “Great for busy mornings! I baked a batch on Sunday and they stayed moist for days.”
⭐️⭐️⭐️⭐️ “Delicious but a little too sweet for my taste. Next time I might cut back slightly on the sugar.”
⭐️⭐️⭐️⭐️⭐️ “My kids devoured them! Love how easy the recipe is to follow. Thank you!”
⭐️⭐️⭐️⭐️ “Very good, but I’ll add a bit of almond extract next time for an extra pop of flavor.”
Printable Recipe
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Cherry Cobbler Muffins
These Cherry Cobbler Muffins are soft, moist, and loaded with fresh cherries, topped with a buttery crumble that gives every bite the perfect texture. Perfect for breakfast, brunch, or an afternoon treat, this easy homemade muffin recipe comes together quickly and is freezer-friendly. Simple ingredients, no special equipment, and bursting with sweet cherry flavor!
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 1/2 cups pitted fresh or frozen cherries, halved
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- Pinch of salt
- Special Tools:
- Muffin tin
- Paper liners
- Mixing bowls
- Hand mixer or whisk
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then add vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined.
- Gently fold in the halved cherries, being careful not to overmix.
- Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- For the crumble topping: In a small bowl, combine the flour, sugars, and salt. Cut in the cold butter using a pastry cutter or your fingers until crumbly.
- Sprinkle the crumble topping generously over each muffin.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring to a wire rack.
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