Description
These Cherry Cobbler Muffins are a delightful twist on traditional muffins, combining the wholesome flavors of whole wheat and all-purpose flours with juicy cherries coated in brown sugar and cinnamon. Perfect for breakfast or an afternoon treat, they are soft, moist, and bursting with fruity goodness, easy to prepare, and baked 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 and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
- 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 the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, cream the granulated sugar and softened butter until the mixture is light and fluffy, then beat in the egg and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the muffins.
- Prepare Cherry Mixture: In a small bowl, toss the chopped cherries with brown sugar, ground cinnamon, and lemon juice, coating the cherries evenly to enhance their flavor.
- Fold Cherries into Batter: Gently fold the cherry mixture into the muffin batter, distributing the fruit evenly without overmixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Bake Muffins: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and avoid sogginess.
Notes
- Using fresh or frozen cherries both work well; if using frozen, do not thaw before mixing to prevent excess moisture.
- Filling the muffin cups two-thirds full allows the muffins to rise properly without spilling over.
- For a dairy-free version, substitute buttermilk with a plant-based milk and add 1 tablespoon of vinegar or lemon juice.
- Storing muffins in an airtight container at room temperature will keep them fresh for up to 3 days.
- Adding a crumb topping with oats and brown sugar before baking can add extra texture and flavor.
