Cherry Cobbler Muffins Delightful
Cherry cobbler flavor in a tender muffin with a crisp cinnamon brown sugar crumble.
Ingredients
Ingredients
- 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 bean paste
- 1 cup pitted fresh cherries halved
- 1/2 cup all-purpose flour for topping
- 1/3 cup packed brown sugar for topping
- 1/2 teaspoon ground cinnamon for topping
- 1/4 cup cold unsalted butter diced (for topping)
Instructions
- Preheat the oven to 350°F and line a 12 cup muffin tin with paper liners.
- Whisk 1 3/4 cups flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk milk, vegetable oil, egg, and vanilla bean paste in a medium bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains.
- Fold in the cherries gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Make the topping by mixing 1/2 cup flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter until crumbly with pea size bits.
- Sprinkle the topping evenly over the batter and lightly press it onto the surface.
- Bake for 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool before serving.
Notes
- If using frozen cherries, thaw, drain, and blot dry before folding into the batter.
- For less sinking, toss the cherries with 1 tablespoon of the measured flour before adding.
- Reheat one muffin for 15 seconds in the microwave.
- For less sinking, toss the cherries with 1 tablespoon of the measured flour before adding.
- Reheat one muffin for 15 seconds in the microwave.