Description
These Cherry Cobbler Muffins are moist, flavorful, and packed with juicy cherries coated in a cinnamon-brown sugar blend. Made with a mix of all-purpose and whole wheat flour, they offer a delightful rustic texture balanced by the rich sweetness and a subtle tang from buttermilk. Perfect for breakfast or a sweet snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit Mixture
- 1 cup fresh or frozen cherries, pitted and chopped
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the muffin cups to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, cream the granulated sugar and softened butter until light and fluffy. Then beat in the egg and vanilla extract until the mixture is smooth and combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Prepare Cherry Mixture: In a small bowl, toss the chopped cherries with brown sugar, ground cinnamon, and lemon juice until the cherries are evenly coated with the flavorful mixture.
- Fold Fruit Into Batter: Gently fold the cherry mixture into the muffin batter, distributing the cherries without crushing them.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen cherries; if using frozen, do not thaw before mixing to prevent excess moisture.
- Filling muffin cups two-thirds full helps prevent overflow during baking.
- Ensure not to overmix the batter to keep muffins light and tender.
- For extra crunch, sprinkle a little turbinado sugar on top before baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
