1/2 Photos of Berry Cobbler Cakes
Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Yes, the batter is thin! Adapted from a Pioneer Woman recipe .
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Units: US | Metric
- 1Preheat oven to 350 degrees, spray muffin pan with some Pam-like cooking spray (the fruit will probably stick anyway).
- 2Combine flour with sugar, then whisk in milk. Gently whisk in melted butter and extracts.
- 3Pour 1/4 cup batter into greased muffin tins. Sprinkle a few berries on top, don't push them into the batter, then sprinkle with a little extra sugar - about a 1/4 teaspoons.
- 4Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
- 5Put your cooling rack on top of the pan and flip over, serve warm with vanilla ice cream or whipped cream.
- 6You have to decide how many this serves : ).
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Nutritional Facts for Berry Cobbler Cakes
Serving Size: 1 (702 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 187.7
- Calories from Fat 76
- Total Fat 8.5 g
- Saturated Fat 5.3 g
- Cholesterol 23.1 mg
- Sodium 210.0 mg
- Total Carbohydrate 26.4 g
- Dietary Fiber 0.2 g
- Sugars 17.7 g
- Protein 1.7 g
The following items or measurements are not included: