1. Grease or line a muffin pan with parchment paper and heat oven to 375 degrees F.

2 cups of flour, sugar, baking soda, and salt should be mixed together in a big basin.

Step 3: In a another dish, mix the milk, melted butter, beaten egg, and vanilla extract. Blend until all ingredients are combined.

4. Carefully combine the wet and dry components by stirring them together, being careful not to overmix.
5.Drop the chopped cherries into the batter and gently mix until they are equally distributed.

Fill up the muffin tins two-thirds of the way to the top with batter. 6.

7. For the streusel topping, combine the brown sugar, 1/3 cup of flour, and cinnamon in a small dish and whisk until well combined.Add the melted butter and stir until the mixture is the consistency of coarse crumbs.

8. Top up each muffin cup with a sprinkling of muffin batter.

Wait 20–25 minutes, or until a toothpick inserted in the middle of a muffin emerges clean, before removing from the oven. 9.10. After 5 minutes, remove the muffins from the pan and set them on a wire rack to cool.

in full.

Tips and Variations: – Use drained canned cherries or another fruit, such peaches or blueberries, instead of fresh cherries if you don’t have any on hand.

– For an extra crunch, top the streusel with 1/2 cup of chopped walnuts or pecans.

Muffins will retain their deliciously tender texture if you take care not to overmix the batter.It is not required to defrost frozen cherries before using them; Forget about thawing the dough before tossing them in the freezer.

end up drenched.

Indulge in the comforting tastes of tradition with these Cherry Cobbler Muffins. They’re a sweet reminder that life’s little pleasures may often be the most meaningful. Prepare some dough and observe their

1. Grease or line a muffin pan with parchment paper and heat oven to 375 degrees F.

2 cups of flour, sugar, baking soda, and salt should be mixed together in a big basin.

Step 3: In a another dish, mix the milk, melted butter, beaten egg, and vanilla extract. Blend until all ingredients are combined.

4. Carefully combine the wet and dry components by stirring them together, being careful not to overmix.
5.Drop the chopped cherries into the batter and gently mix until they are equally distributed.

Fill up the muffin tins two-thirds of the way to the top with batter. 6.

7. For the streusel topping, combine the brown sugar, 1/3 cup of flour, and cinnamon in a small dish and whisk until well combined.Add the melted butter and stir until the mixture is the consistency of coarse crumbs.

8. Top up each muffin cup with a sprinkling of muffin batter.

Wait 20–25 minutes, or until a toothpick inserted in the middle of a muffin emerges clean, before removing from the oven. 9.10. After 5 minutes, remove the muffins from the pan and set them on a wire rack to cool.

in full.

Tips and Variations: – Use drained canned cherries or another fruit, such peaches or blueberries, instead of fresh cherries if you don’t have any on hand.

– For an extra crunch, top the streusel with 1/2 cup of chopped walnuts or pecans.

Muffins will retain their deliciously tender texture if you take care not to overmix the batter.It is not required to defrost frozen cherries before using them; Forget about thawing the dough before tossing them in the freezer.

end up drenched.

Indulge in the comforting tastes of tradition with these Cherry Cobbler Muffins. They’re a sweet reminder that life’s little pleasures may often be the most meaningful. Prepare some dough and observe their