Cherry Cobbler Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh cherries pitted and chopped
- 1/4 cup slivered almonds
- 1 tablespoon turbinado sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, buttermilk, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the chopped cherries and slivered almonds.
- Divide the batter evenly among the prepared muffin liners.
- Sprinkle the tops with turbinado sugar for a crunchy finish.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
When pitting and chopping the cherries, try to keep as much of the juice as possible to maintain moisture in the muffins. Avoid overmixing the batter to prevent dense muffins. If fresh cherries are unavailable, frozen cherries can be used, but ensure they are thawed and well-drained before adding to the batter.
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