Can you use fresh, frozen, or canned cherries?

Fresh cherries provide the best flavor and texture, but frozen work excellently and are available year-round. If using frozen, don't thaw first, fold them in while still frozen to prevent color bleeding. Canned cherries can work but should be drained thoroughly and may result in slightly less vibrant flavor.

Can you use fresh, frozen, or canned cherries?

Don't overmix the batter, stir just until ingredients are combined. Overmixing develops gluten, creating tough, dry muffins. Also, don't overbake; muffins continue cooking briefly after removal from oven due to residual heat.

How do you achieve the perfect cobbler crumb?

The topping should resemble coarse breadcrumbs with some larger butter pieces visible. Cold butter is essential, warm butter creates a paste rather than the desired crumbly texture. Some bakers add rolled oats or chopped nuts for extra texture and visual interest.

Are these easy to make ahead/freeze?

Absolutely! Baked muffins freeze beautifully for up to three months when wrapped individually and stored in freezer bags. Thaw at room temperature or warm briefly in microwave. Unbaked batter can be prepared the night before and refrigerated, though add 2-3 minutes to baking time.

Cherry Cobbler Muffins: 2025's Ultimate Guide to Recipes, Reviews & Big Baking Secrets

Description

These Cherry Cobbler Muffins combine the sweet-tart burst of juicy cherries with a soft, vanilla-scented muffin base and a buttery, crumbly cobbler topping. They’re like biting into mini cobblers—perfectly portioned, golden-topped, and irresistibly moist. Whether you serve them for breakfast, brunch, or dessert, they’ll bring a cozy, homemade charm to any occasion.

Ingredients

Scale

For the Muffins:

1 ¾ cups (220g) all-purpose flour
½ cup (100g) granulated sugar
¼ cup (55g) packed light brown sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (120ml) whole milk
⅓ cup (80ml) vegetable oil or melted butter
2 large eggs
1 tsp pure vanilla extract
1 ½ cups (200g) fresh or frozen pitted cherries, halved

For the Cobbler Topping:

½ cup (60g) all-purpose flour
¼ cup (50g) granulated sugar
¼ cup (55g) cold unsalted butter, cubed
Pinch of salt

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Instructions

Step 1: Prepare the Topping

In a small bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Chill in the fridge while preparing the muffin batter.

Step 2: Preheat and Prep

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together flour, both sugars, baking powder, baking soda, and salt.

Step 4: Mix Wet Ingredients

In a medium bowl, whisk milk, oil, eggs, and vanilla until smooth and well combined.

Step 5: Combine Batter

Pour wet ingredients into the dry. Stir gently with a spatula until just combined—do not overmix. Fold in the halved cherries.

Step 6: Fill Muffin Tin

Divide batter evenly among the 12 muffin cups (they should be about ¾ full). Top each muffin with a generous sprinkle of the cobbler topping.

Step 7: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Step 8: Cool and Serve

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Fresh vs. Frozen Cherries: If using frozen cherries, do not thaw before adding to the batter to prevent bleeding.
Add a Zing: Add 1 tsp lemon zest to the batter for a bright citrus note.
Gluten-Free: Substitute a 1:1 gluten-free flour blend.
Make Ahead: Muffins freeze well for up to 2 months. Reheat in the microwave or oven before serving.
Optional Glaze: Drizzle with a quick glaze made of powdered sugar and milk for a bakery-style finish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert / Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 14g
Sodium: 160mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg