The inspiration for these muffin top cherry cobblers came to me as I daydreamed about summers in my hometown. My hometown of Traverse City, Michigan is also known as the cherry capital of the world. I have many fond memories of celebrating the cherry and all of its juicy, sweet, and tart glory. It’s one of those things that a region totally latches onto and completely makes it “their thing.” There’s a cherry festival every year. There’s cherry merchandise. And of course there are all the delicious cherry inspired baked goods, wines, even salsas. Anything you can incorporate a cherry into, Traverse City has probably done it. However, I don’t think I have ever come across a muffin top cherry cobbler. Until now.
Among the many things Traverse City does well is the pie. Pies in every flavor you could imagine. Buttery, rich crusts filled with fresh, fruity fillings. While I love pie, I think those bases are covered. I wanted to explore pie’s more rustic cousin, the cobbler. Cobblers typically feature a biscuit-like topping. What I thought would be a fun twist was incorporating a muffin top.
The idea of a cute little muffin top popping out of a small ramekin was just too much for me and I had to go for it. After all, the muffin top is clearly the most superior part of the muffin. Pair that with a thick, jammy cherry mixture underneath and I think it’s truly a winning combination.
First, you’ll want to combine all the dry ingredients for the cinnamon crumble. Next, melt your butter and slowly drizzle it over the ingredients. Mix with a fork until you get a nice crumbly texture. This is going to give your muffin tops that extra oomph.
After making the crumble, you’re going to quickly whip up the muffin top batter. I love using maple syrup since it really adds a nice depth of sweetness that just plain sugar won’t give you. Also, I’ve found greek yogurt gives the best texture and richness to the muffin tops.
Once the batter is good to go, set it aside and get to work on creating the jammy cherry mixture. I’ve tested this recipe using frozen cherries and have found frozen to work the best for getting the perfect consistency. But, if you have fresh cherries you’d like to use, definitely go for it. You might just have to cook it a bit longer.
Once the cherry mixture is combined, remove it from the heat and create your cobbler assembly line.
Start by spooning some of your cherry mixture into each of your small ramekins. Since ramekin size varies, I’ve found that using slightly more cherry mixture than muffin mixture gives the best final ratio. For me, that was 1/3 cup cherry mixture and 1/4 cup muffin mixture.
Next, spoon in your muffin top mixture. After smoothing out the batter, it should fall just below the rim of the ramekin.
Lastly, sprinkle the cinnamon crumble on top of the muffin batter in each ramekin. Don’t be shy, more is more. You’ll want a thick and even coating.
These will go into a 350 degree oven for 20-22 minutes. Make sure you let them cool for at least 15 minutes once they come out of the oven or else your mouth will be scorched with hot cherry lava.
If you do try these delicious Muffin Top Cherry Cobblers with Cinnamon Crumble, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
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Muffin Top Cherry Cobblers with Cinnamon Crumble
- Total Time: 1 hour 5 minutes
- Yield: 3 Mini Cobblers 1x
Description
These muffin top cherry cobblers feature a layer a thick, jammy cherries, a rich and moist muffin top, and a scrumptious crumbly topping.
Ingredients
Muffin Tops
- 1/2 cup sugar
- 4 tablespoon melted butter, cooled
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup greek yogurt
- 1/4 cup milk
- 2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch of salt
Cinnamon Crumble
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- pinch of salt
- 4 tablespoon melted butter
Jammy Cherries
- 6 cups cherries (I used frozen)
- 1/4 cup plus 2 tablespoon water
- 1/2 cup sugar
- 3 tablespoon cornstarch
- 1 squeeze of lemon
Instructions
- Preheat oven to 350°.
Muffin tops
- In a small mixing bowl, combine all the dry ingredients and mix with a fork.
- Pour in the melted butter and mix until the melted butter is evenly distributed and the mixture has a crumbly texture
Jammy Cherries
- Combine all the ingredients in a medium sauce pan.
- Stir occasionally on medium heat for 5 minutes until the mixture starts to thicken and bubble.
- After the mixture starts bubbling, turn the heat to low and continue to stir occasionally for 5-7 minutes. Set aside.
- Combine sugar and maple syrup. Slowly mix in melted butter until incorporated.
Muffin Tops
- Combine sugar and maple syrup. Slowly mix in melted butter until incorporated.
- Next, add the greek yogurt, milk, egg, and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Slowly add the dry ingredients into the wet and mix until just combined. Set aside.
Assembling the cobblers
- Spoon in about ⅓ of a cup of the cherry mixture into each ramekin.
- Next, top the cherry mixture in each ramekin with about ¼ cup of the muffin mixture. Use a knife or offset spatula to smooth out the muffin batter. Since ramekin size varies, I found that using slightly more cherry mixture than muffin mixture was a good ratio. You want the muffin batter to sit just below the rim of whatever you’re using.
- Next, add the cinnamon crumble on top of the muffin batter. I was able to get a couple tablespoons of crumble on each cobbler.
- Put the ramekins on a baking sheet and baking at 350° for 20-22 minutes. Let cool for at least 15 minutes before enjoying.
- Prep Time: 40
- Cook Time: 25