Cherry Cobbler Muffins

Why You’ll Love This Recipe

I love this recipe because it’s everything I want in a muffin—tender, moist, not overly sweet, and topped with an irresistible crumb. The cherries add a fresh, tart burst that pairs perfectly with the soft base and buttery topping. They’re simple to prepare, use basic pantry staples, and work with fresh or frozen fruit. Whether I’m baking for breakfast, snacks, or a sweet little pick-me-up, these muffins always deliver.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/3 cup vegetable oil

• 1/2 cup milk

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/4 cups fresh or frozen cherries, pitted and halved

For the Crumble Topping:

• 1/3 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 teaspoon cinnamon

• 3 tablespoons cold unsalted butter, cubed

directions

1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.

2. In a large bowl, I whisk together the flour, granulated sugar, baking powder, and salt.

3. In a separate bowl, I mix the oil, milk, egg, and vanilla extract until fully combined.

4. I pour the wet ingredients into the dry and stir just until combined, making sure not to overmix.

5. I gently fold in the halved cherries.

6. I divide the batter evenly into the muffin cups, filling each about 3/4 full.

7. To make the crumble topping, I combine flour, brown sugar, and cinnamon in a small bowl. I use my fingers or a pastry cutter to work in the cold butter until the mixture is crumbly.

8. I sprinkle the crumble topping generously over each muffin.

9. I bake the muffins for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

10. I let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins. It takes 10 minutes to prep and 20 minutes to bake, for a total time of 30 minutes. Each muffin is approximately 210 kcal.

Variations

Sometimes I swap in blueberries or raspberries if I’m out of cherries. I’ve also used almond extract instead of vanilla for a deeper flavor. For a heartier texture, I mix in a few tablespoons of oats to the crumb topping. And if I want extra crunch, I sprinkle sliced almonds on top before baking.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I microwave them for about 15 seconds or warm them in the oven at 300°F (150°C) for 5–6 minutes. They also freeze well—perfect for quick breakfasts later on.

FAQs

Can I use frozen cherries?

Yes, I use frozen cherries often. I thaw and drain them before folding into the batter to prevent too much moisture.

How do I prevent the cherries from sinking?

I toss the cherries lightly in a bit of flour before adding them to the batter. It helps them stay suspended while baking.

Can I make these muffins dairy-free?

Yes, I use a non-dairy milk like almond or oat milk and a dairy-free butter substitute for the crumble.

What’s the best way to pit fresh cherries?

I use a cherry pitter if I have one. If not, I slice them in half and remove the pit by hand or with the tip of a small knife.

Can I skip the crumble topping?

You can, but I recommend keeping it—it adds that cobbler-style texture that makes these muffins special.

Conclusion

Cherry cobbler muffins are a sweet, comforting way to enjoy the flavors of a classic dessert in a portable, easy-to-make format. With tender muffin centers, bursts of cherry, and a buttery crumble topping, they’re perfect for mornings, brunches, or anytime I want to bake something fruity and cozy. Whether I use fresh or frozen cherries, these muffins always bring a little warmth and joy to the kitchen.