Cherry Cobbler Muffins Delicious Treat (Recipe for Printing)

Enjoy bakery-style cherry cobbler muffins bursting with sweet cherries and topped with golden crumble. Great for June, summer gatherings, or brunch. Save & click.

# What You Need:

→ Cherry Filling

01 - 4 cups fresh or frozen sweet cherries, pitted (if using frozen, slightly thawed)
02 - 1/2 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1/4 teaspoon almond extract

→ Muffin Batter

06 - 2 cups all-purpose flour
07 - 1/2 cup granulated sugar
08 - 2 teaspoons baking powder
09 - 1/4 teaspoon baking soda
10 - 1/4 teaspoon salt
11 - 1/2 cup cold unsalted butter, cut into small cubes
12 - 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
13 - 1 large egg, lightly beaten
14 - 1 teaspoon vanilla extract

→ Crumble Topping

15 - 1/2 cup all-purpose flour
16 - 1/4 cup packed light brown sugar
17 - 1/4 cup cold unsalted butter, cut into small cubes
18 - 1/4 teaspoon ground cinnamon

# How to Make It:

01 - In a medium saucepan, combine cherries, granulated sugar, and cornstarch. Stir continuously over medium heat until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and mix in lemon juice and almond extract. Allow to cool slightly.
02 - In a small bowl, combine flour, light brown sugar, and cinnamon. Cut cold unsalted butter into the mixture using a pastry cutter or fingertips until coarse crumbs form. Set aside.
03 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add cold cubed butter and cut in until mixture resembles coarse sand. In a separate bowl, whisk buttermilk, egg, and vanilla extract. Pour wet ingredients into dry ingredients and mix gently until just combined.
04 - Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease. Spoon muffin batter into each well, filling half full. Add a generous spoonful of the cherry mixture to each, then top with remaining batter. Sprinkle crumble topping evenly over each muffin.
05 - Bake for 22 to 25 minutes or until golden and a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

# Extra Tips:

01 - Ensure butter is well chilled for a tender crumb. For best texture, avoid overmixing the batter.

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