Country-Bakery “Double-Blast” Cherry Cobbler Muffins
This recipe uses a “thick-batter” method to ensure the cherries don’t sink to the bottom, surrounded by a buttery brown sugar streusel.
| Category | Details |
| Prep Time | 15 minutes |
| Bake Time | 18–22 minutes |
| Total Time | 40 minutes |
| Yield | 12 Jumbo Muffins |
🍴 Ingredients
- The Cobbler “Crust” Streusel:
- ½ cup All-purpose flour
- ¼ cup Brown sugar
- 3 tbsp Cold butter, cubed
- ½ tsp Cinnamon
- The Muffin Batter:
- 2 ½ cups All-purpose flour
- 1 tbsp Baking powder
- 1 cup Granulated sugar & ½ tsp Salt
- 1 cup Sour cream (makes them incredibly “cozy” and moist)
- ½ cup Vegetable oil & 2 Eggs
- 1 tsp Almond extract (cherry’s best friend!)
- The Fruit:
- 1 ½ cups Fresh or frozen cherries (pitted and halved)
👩🍳 Instructions
1. The Streusel Crumble
- In a small bowl, rub the cold butter into the flour, brown sugar, and cinnamon using your fingertips until it looks like coarse crumbs. Keep this in the fridge until ready to use so the butter stays cold.
2. The “Thick” Batter
- Preheat your oven to 220°C (425°F).
- Whisk the dry ingredients in one bowl. In another, whisk sour cream, oil, eggs, and almond extract.
- Fold the wet into the dry. The Golden Rule: Stop stirring the second the flour streaks disappear. The batter should be thick, almost like a soft dough.
3. The Cherry Fold
- Gently fold in the cherries. Because the batter is thick, the cherries will stay suspended throughout the muffin rather than diving to the bottom.
4. The “Bakery Height” Bake
- Fill your muffin tins all the way to the top. Sprinkle the streusel generously over each.
- The Move: Bake at 220°C (425°F) for 5 minutes. Without opening the door, turn the heat down to 190°C (375°F) and bake for another 13–17 minutes.
5. The Almond Glaze (Optional)
- For a true cobbler finish, whisk ½ cup powdered sugar with 1 tbsp milk and a drop of almond extract. Drizzle over the muffins while they are still warm.
The “Frozen” Tip: If using frozen cherries, do not thaw them! Toss them in a tablespoon of flour while frozen and fold them directly into the batter. This prevents the juice from “bleeding” and turning your entire muffin purple.