Fluffy muffins filled with juicy cherries and topped with a buttery crumble—these bakery-style bites bring cozy cobbler flavor to breakfast.

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 ground cinnamon

3 tablespoons cold unsalted butter, cubed

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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

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

In a separate bowl, whisk oil, milk, egg, and vanilla extract until smooth.

Pour wet ingredients into dry and stir until just combined—do not overmix.

Gently fold in the halved cherries.

Divide the batter evenly among 12 muffin cups.

For the topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in butter using fingers or a pastry cutter until crumbly.

Sprinkle crumble topping evenly over each muffin.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Can be made with fresh or frozen cherries (no need to thaw frozen).

Add a dash of almond extract for a cherry bakewell flavor.

Best enjoyed the same day, but stores well for up to 3 days in an airtight container.

Freeze leftovers and reheat gently for a fresh-baked feel.

Pair with coffee or tea for a delightful morning treat.