With their crunchy crumb topping, these cherry cobbler muffins are like a dessert you can eat for breakfast!
I wish I could say that today’s recipe has a history behind it, like it’s been passed down from generation to generation since my Huguenot ancestors fled France with nothing but the clothes on their backs and a hand-written recipe for cherry cobbler muffins.
But it’s not. It’s something I put together on the fly last week when I couldn’t sleep because I was sure a serial killer was hiding under my bed. Or in my closet or outside the sliding door in my living room. But definitely somewhere nearby, waiting to pounce.
Why was I convinced of such a crazy thing? Because I make bad choices. Kelsie: baker of cakes, maker of bad decisions.
Before I went to bed I was listening to the Ted Bundy episode of Last Podcast on the Left. I don’t know why this, of all podcasts, kept me awake because I’m kind of a serial killer connoisseur, and I’ve read pretty much everything written about Ted Bundy.
So there you go. No lovely family history lesson, although there is a tangential connection with my mother, from whom I inherited my fascination with all things gruesome. (She got me started on Ted Bundy when she gave me a copy of The Stranger Beside Me. I was all of 10 years old.)
And so began my obsession with serial killers.
But let’s return to present day and cheerier subjects, i.e. cherry cobbler muffins.
Full of cinnamon and allspice and topped with a crunchy crumb topping, these muffins taste just like cherry cobbler. But you can eat them for breakfast! (Not that I’d ever say cobbler isn’t a breakfast food.)
The smell of muffins in the oven has to be one of the most comforting things in life; they smell like lazy Sundays spent in pajamas in the safety of my parents’ kitchen, drinking endless cups of tea and playing speed with my sister.
Therefore, they’re the perfect thing to take one’s mind off the ugliness that exists out in the world. And they come together quickly enough that you can whip them up late at night and still get a reasonable night’s sleep afterward.
As long as you can resist listening to more creepy podcasts. Or reading the unresolved mysteries sub on Reddit, but that’s another story for another day.
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 egg
- 3 tablespoons vegetable oil
- 1 cup whole milk
- 1/2 cup chopped + pitted fresh or frozen cherries
- Place the butter and sugar in the bowl of a food processor and process until combined. Pulse in the remaining ingredients until the mixture is crumbly. Set aside.
- Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray or line with cupcake liners. Set pan aside.
- Whisk the flour, sugar, baking powder, salt, cinnamon, and allspice together in a large mixing bowl. Beat the egg, oil, and milk together in a small bowl. Stir the wet ingredients into the dry ingredients just until combined. (If batter is too thick, add 1 or 2 tablespoons of additional milk.) Gently fold the chopped cherries into the batter.
- Divide batter evenly between prepared muffin cups. Top each muffin with the streusel topping.
- Bake for 20 to 25 minutes, until lightly browned on top and a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan on a wire rack for 5 minutes, then remove. Serve and enjoy.
Adapted from How to Bake Everything