Description
These Cherry Cobbler Muffins pack all the flavor of your favorite summer dessert into a grab-and-go breakfast treat that’ll make Monday mornings feel like weekend brunch.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup (120ml) buttermilk
- 1½ cups (225g) fresh cherries, pitted and halved
- ½ cup (63g) all-purpose flour (for topping)
- ¼ cup (50g) granulated sugar (for topping)
- ¼ cup (50g) brown sugar, packed (for topping)
- ½ teaspoon ground cinnamon (for topping)
- ¼ teaspoon salt (for topping)
- ¼ cup (57g) unsalted butter, cold and cubed (for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Make the cobbler topping by whisking together flour, both sugars, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs. Refrigerate while preparing batter.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then stir in vanilla and almond extracts.
- Gradually add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour. Mix just until combined.
- Gently fold in prepared cherries.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle cobbler topping generously over each muffin, lightly pressing into the batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.