Description
Deliciously moist muffins bursting with sweet cherries and topped with a crunchy cobbler crust.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pitted fresh cherries (or frozen cherries, thawed and drained)
- 1/2 cup all-purpose flour (for topping)
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, diced
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together 1 3/4 cups of flour, granulated sugar, baking powder, and salt.
- In another bowl, mix together the milk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently, just until combined—don’t overmix! Then, fold in the cherries.
- In a small bowl, mix together the additional 1/2 cup of flour, brown sugar, and ground cinnamon. Add diced cold butter and blend until coarse crumbs form.
- Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the cobbler topping over the batter.
- Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra cherry flavor, substitute a portion of vanilla extract for cherry extract. Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg