Cherry Cobbler Muffins have basically saved my mornings, I swear. You know how it is: you crave something sweet, but a full-on cobbler at 7 am? Nope, too much. The problem is wanting that gooey cherry goodness without wrecking your whole kitchen. Solution? These perfectly fluffy muffins.
They pack all the comfort of real cobbler, but you can grab one on your way out the door. If you love simple breakfast treats like my go-to zucchini muffins, check out this easy recipe too. These muffins are (honestly) just as easy and even more exciting if you ask me.
Ingredients for Cherry Cobbler Muffins
Let’s get practical. Here’s what you actually need to make these muffins. Nothing too fancy—pinky promise. First, fresh or frozen cherries. You could use canned, but I find fresh or frozen is juicier. Flour (all-purpose—is there any other kind, really?). Sugar—plain old white sugar, nothing wild.
Baking powder for some lift. Eggs for binding. Milk to keep things tender. Melted butter, to make your muffins taste like, well… muffins. A tiny pinch of salt—it somehow pulls everything together, trust me. And a sprinkle of cinnamon because, honestly, what’s a cobbler vibe without it?
Okay, cherry fans, don’t forget: if you want a nice crunchy topping, you’ll also want to grab some brown sugar and oats for a quick streusel. I never skip this, but up to you. Point is, you won’t need to break the bank on ingredients!
Cherry Cobbler Muffins
Substitutions and Additions
Don’t stress if you don’t have every ingredient on the list. Swap in what you’ve got. Out of cherries? Use blueberries or raspberries—no one’s judging. Dairy-free? Almond milk and vegan butter totally work. I’ve done it when my cousin visited, and no complaints (okay, maybe he missed the butter, but he’s picky).
For a little zing, toss in some lemon zest; I did this last spring and everybody asked for the “secret ingredient.” Oh, and if you’re feeling extra decadent, tossing in a handful of white chocolate chips takes these muffins up at least three notches.
Peanut allergy in the mix? Skip the nutty toppings, or go coconut instead. I’ve even seen folks stir in pecans for that “down south” vibe. The recipe’s flexible—no stuffy rules here.
Cherry Cobbler Muffins
How to Make Cherry Cobbler Muffins
So, baking time. First, mix your dry stuff together in a big bowl: flour, sugar, baking powder, cinnamon, and salt. No stress if the flour puffs everywhere—happens to me all the time. Next, whisk your eggs with milk and melted butter in another bowl. Combine wet and dry gently. (Do not overmix! Lumpy batter is happy batter—or at least, not tough.)
Fold in your cherries carefully. If you are using frozen, toss them in a tiny bit of flour first so they don’t bleed everywhere. Spoon the batter into muffin cups (get them almost full—no skimpy muffins around here).
Sprinkle brown sugar and oats on top if you remembered—if you forgot, don’t sweat it. Bake at 375°F for about 22 minutes. They’re done when a toothpick comes out clean, or when your kitchen starts smelling irresistible. Let them cool (or don’t) before digging in.
“Hands down, the best way I’ve ever eaten cherries. My kids fight over these and beg for more! Love how easy it is, too.” – Beth R.
Cherry Cobbler Muffins
Why You’ll Love This Recipe
Honestly, these Cherry Cobbler Muffins win for a ton of reasons. They taste like a five-star restaurant, but you don’t need any chef skills. The texture—woah. Moist (sorry, but it’s true), cakey, little chunks of cherries in every bite. Great for breakfast or sweet snacks. Plus, they’re less messy than a bowl of cobbler—no dripping juice down your arm at the bus stop.
What I love most? They’re crazy adaptable. Newbies can easily pull these off. And bakers who think they’ve made every muffin on the planet? Oh, you’ll still be surprised. They freeze beautifully and heat up just fine, which is pretty rare for muffins if you ask me. The small batch size is perfect if you hate leftovers sitting around going stale. And, come on, you can eat one with your hands, which is always a win.
Cherry Cobbler Muffins
Storage Options
I’ve tried basically every way of storing these, so here’s the scoop:
- Store at room temp in an airtight container for two days. After that, things get a little sad.
- Pop them in the fridge for up to five days. Give ‘em a quick zap in the microwave to freshen them up—nobody likes cold muffins.
- Freeze if you somehow have leftovers (shocking, I know). Individually wrap each muffin, then toss ‘em in a freezer bag and forget about them till the next craving.
If you’re prepping breakfast for the week, baking a double batch and freezing half works wonders. Sometimes I just like knowing I have a “hidden muffin stash”—makes Mondays feel less doomed.
Cherry Cobbler Muffins
Serving Suggestions
Okay, you made the muffins (yay!). Now here’s how to make eating them even better:
- Serve warm with a pat of butter. Sounds basic, but it’s almost magical.
- Dust with powdered sugar if you’re feeling fancy.
- Add a scoop of vanilla ice cream if you’re turning breakfast into dessert. Not judging.
- Pair with hot coffee or cold milk. Classic combo here.
Cherry Cobbler Muffins
Try a few options—the muffins honestly taste great every way I’ve tried.
So, if you’re hunting for a way to sneak a little cherry delight into your mornings, these Cherry Cobbler Muffins really do deliver. They rescue bland breakfast days, please even the pickiest relatives, and store well for later (which is more than I can say for most pastries).
For more muffin inspiration, take a peek at some genius ideas at Cherry Cobbler Muffins | Desserts | The Best Blog Recipes. And if you want to keep your kitchen adventures going, there are plenty of great cherry muffin recipes at Desserts and baking tricks (like The Best Blog Recipes itself). Honestly, bake a batch—your future self and taste buds will thank you.
Cherry Cobbler Muffins
Print
Cherry Cobbler Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cherry Cobbler Muffins are a delightful and easy breakfast treat that captures the comfort of cobbler in a convenient muffin form.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- ½ cup milk
- ½ cup melted butter
- 1 cup fresh or frozen cherries
- ¼ cup brown sugar (optional, for topping)
- ¼ cup oats (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, milk, and melted butter.
- Gently combine the wet and dry ingredients, being careful not to overmix.
- Fold in the cherries, and if using frozen cherries, coat them lightly in flour before adding.
- Spoon the batter into muffin cups, filling them almost full.
- If desired, sprinkle brown sugar and oats on top.
- Bake for about 22 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Notes
These muffins can be stored at room temperature for up to two days or in the refrigerator for up to five days. They also freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg