Description
Warm, freshly baked Cherry Cobbler Muffins with soft, pillowy texture and bursts of sweet cherries.
Ingredients
Scale
- 1 cup fresh or frozen cherries, pitted and halved
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 1 large egg
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream the butter and sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
- Incorporate the egg and vanilla extract until well combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Combine the dry ingredients into the butter mixture, alternating with the milk, until just combined.
- Fold in the halved cherries gently using a spatula.
- Fill muffin cups about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the muffins slightly in the tin before transferring them to a wire rack.
Notes
Avoid overmixing the batter to prevent tough muffins. Store in an airtight container for up to three days.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg