With their crunchy crumb topping, these cherry cobbler muffins are like a dessert you can eat for breakfast or brunch! Perfect breakfast or brunch food. You'll make this recipe again and again!

Cherry Cobbler Muffins

Cherry cobbler muffins are like dessert you can eat for breakfast!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Kelsie



  • 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



  1. 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.


  1. Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray or line with cupcake liners. Set pan aside.
  2. 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.
  3. Divide batter evenly between prepared muffin cups. Top each muffin with the streusel topping.
  4. 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.