Description
These Cherry Cobbler Muffins are a delightful blend of sweet cherries and warm cinnamon, perfect for breakfast, snack, or dessert. Moist and tender with a crunchy turbinado sugar topping, they capture the essence of summer in every bite.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- ¾ cup buttermilk
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh or frozen pitted cherries (halved)
- ½ cup chopped pecans (optional)
Topping
- 2 tablespoons turbinado sugar
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly combined for a consistent batter base.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth, which will help hydrate the dry ingredients properly.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing to keep the muffins tender and light.
- Fold in Cherries and Pecans: Carefully fold in the halved cherries and chopped pecans, if using, distributing them evenly throughout the batter without crushing the fruit.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full to allow room for rising during baking.
- Add Topping: Sprinkle 2 tablespoons of turbinado sugar evenly over the tops of each muffin for a sweet, crunchy crust.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and preserves texture.
Notes
- You can substitute fresh cherries with frozen ones—do not thaw them before adding to the batter to prevent excess moisture.
- For a subtle cherry-almond flavor, almond extract can be used in place of vanilla extract.
