Jumbo Berry Cobbler Muffins
Nothing better than a warm crumbly muffin on a weekend morning with pockets of berries through out. These Berry Cobbler Muffins are an ode to my childhood.
Growing up, my dad used to make a BANGING berry cobbler. It was one of the things he was known for. Every holiday or special event people always requested his berry cobbler. So in reminiscing about my childhood, I figured what better way to merge two of my favorite things into one delicious treat. Berry Cobbler Muffins.
With every bite, you get a taste of those warm, fruity flavors that made my dad’s cobbler so irresistible. It’s like having a piece of my childhood in muffin form.
I’ve been on a muffin kick lately, and since my son enjoys them so much, I decided to play around with my original Blueberry Streusel Muffins and elevate them with a berry compote. It’s the perfect way to utilize any fresh or frozen berries you may have.
These came out perfect, if you like pockets of blueberries in muffins then the berry compote is really going to blow your mind. Things are just better with berry compote. Pancakes, Ice Cream, French Toast. Omg so good! It adds such a richness to the muffins and makes each bite so good. Especially with the crumb topping! OMG the perfect muffins the whole family will love.
How To Make Berry Cobbler Muffins
The recipe is split into 3 components: the berry compote, the batter, and the streusel.
Ingredients for Berry Cobbler Muffins
Here’s what you’ll need to make the Berry Cobbler Muffins:
wet ingredients
- egg
- vanilla
- butter
- greek yogurt or sour cream
- buttermilk
- lemon juice
dry ingredients
- All Purpose flour
- Granulated sugar
- Baking powder
- Cinnamon
- Salt
for the berry compote
- Frozen mixed berries
- Granulated sugar
- Lemon juice
- Cornstarch slurry
For The Streusel Topping
- Flour
- Sugar
- Butter
- Cinnamon
The Secret To Moist Muffins
- The secret to moist muffins is a few things. Ingredient wise is using yogurt or sour cream. Depending what I’m baking, I use them interchangeably.
- Don’t over mix the batter. The more you mix, the more gluten is formed, and the tougher the muffins will be.
- Another secret to moist muffins is slightly underbaking. Underbaking huh? Yes, just slightly. Once you remove them from the oven they will continue to bake as they cool. Over-baking will result in a tough, dry crumbly muffin.
Delicious Recipes To Try
If you make these Berry Cobbler Muffins, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Berry Cobbler Muffins
Equipment
- Jumbo muffin pan or standard muffin pan
Ingredients
Berry Compote
- 1 cup frozen mixed berries
- 1/4 cup water use more if needed
- 1/4 cup granulated sugar
- 1/2 of lemon juice
- 1 tbsp corn starch
- 2 tbsp water
For The Muffins
- 2 cups AP flour + 1-2 tbsp for blueberries
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- 1 cup sugar
- 2 eggs
- 3/4 cup plain greek yogurt
- 1/3 cup buttermilk
- 1 tbsp vanilla
- 2 tbsp oil optional
- 1/2 lemon juice
- 1 cup blueberries frozen or fresh dusted with flour, optional
Streusel
- 1/2 cup flour use more if needed
- 1/4 cup granulated sugar
- 1/4 brown sugar
- 1/3 cup unsalted butter melted
- 1/2 tsp cinnamon
Instructions
For The Berry Compote
- In a saucepan over medium heat, combine mixed berries, water, granulated sugar, and lemon juice. Bring the mixture to a simmer. As it begins to bubble and the berries soften, gently smash the berries and stir until the sugar dissolves. Lower the heat to medium-low, then gently stir in the cornstarch slurry into the berry compote, allowing it to thicken. Once it has reached the desired thickness, remove it from the heat and let it cool.
For the Streusel
- In a mixing bowl combine melted butter, brown sugar, flour, and cinnamon. Using a fork or your hands. The topping will be a crumbly pea like texture, similar to biscuit dough before kneading.
For The Muffins
- Preheat oven to 400 degrees. Grease jumbo sized or standard size muffin tins and line with parchment paper or cupcake liners. Set aside.
- In a large bowl combine sugar, and melted butter and mix until combined. Add the eggs, greek yogurt, buttermilk, vanilla, and lemon juice. Add the dry ingredients to the wet. Flour, baking powder and salt. Mix until just combined.
- In a bowl add blueberries and toss with 1-2 tbsp of flour to coat. This will keep them from sinking. Fold the blueberries into the batter, mixing until just combined.
- With a large ice cream or cookie scoop, scoop the batter into the prepped muffin tins filling them 3/4 of the way. Add a few teaspoons of berry compote to the top of each muffin. Using a toothpick swirl the berry compote into the batter.
- Sprinkle the muffins with the streusel topping. Bake for 25-30 minutes, until muffins are golden and a knife comes out just clean. Remove from the oven and allow to cool before eating. Enjoy!
Did you make it?
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I’m Ci,
Welcome to CookWithCi, where I share my love for cooking. Here you’ll find a variety of delicious and fun recipes. From comfort classics to simple delights. I hope you are inspired to get creative in the kitchen. xoxo!
