1/2 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg, lightly beaten

1 cup milk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup fresh or frozen cherries, pitted and chopped

For the Streusel Topping:

1/2 cup brown sugar, packed

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Directions:

Preheat the oven to 375°F. Line a muffin tin with paper liners or grease each cup well.

In a large bowl, mix the flour, sugar, baking powder, and salt.

In another bowl, blend the egg, milk, melted butter, and vanilla.

Fold the wet ingredients into the dry, mixing just until combined to avoid overmixing.

Stir in the cherries gently, ensuring even distribution.

Spoon the batter into the muffin cups, filling each two-thirds full.

For the streusel, combine brown sugar, flour, and cinnamon. Cut in the butter until crumbly.

Sprinkle the streusel over the muffins.

Bake for 20-25 minutes, or until a toothpick comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack.

Variations & Tips:

Substitute fresh cherries with well-drained canned cherries or other fruits like blueberries or peaches for a twist.

Add a half-cup of chopped pecans or walnuts to the streusel for extra crunch.

Avoid overmixing the batter to ensure tender muffins.

Use frozen cherries without thawing to keep the batter from getting too moist.

Baking a batch of Cherry Cobbler Muffins is more than just a culinary activity; it’s a celebration of tradition, history, and the simple pleasures that enrich our lives. Let these muffins become a cherished part of your family’s story, bringing warmth and joy to your table.