Description
These Cherry Cobbler Muffins combine the tartness of fresh or frozen cherries with the warm flavors of cinnamon and brown sugar, baked to golden perfection. Made with a mix of all-purpose and whole wheat flour, these muffins boast a tender crumb and a delightful fruit filling, making an ideal breakfast treat or snack.
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 prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until evenly combined to ensure proper rise and texture.
- Cream Butter and Sugar: In a large bowl, cream the granulated sugar and softened butter together using a hand mixer or whisk until the mixture is light and fluffy, which adds air for tender muffins. Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overdeveloping gluten and keeping muffins soft.
- Prepare Cherry Mixture: In a separate small bowl, toss the chopped cherries with brown sugar, cinnamon, and lemon juice until they’re well coated. This enhances the cherry flavor and provides a cinnamon-scented sweet topping effect inside the muffins.
- Fold in Cherries: Gently fold the cherry mixture into the muffin batter, distributing the fruit evenly without crushing it.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising without overflowing.
- Bake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and are easy to handle.
Notes
- You can substitute frozen cherries with fresh ones; if using frozen, do not thaw to avoid excess moisture in the batter.
- For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice.
- Add chopped nuts like walnuts or pecans for extra crunch if desired.
- Ensure not to overmix the batter to keep the muffins tender.
- Store baked muffins in an airtight container for up to 3 days or freeze for longer storage.
