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Cherry Cobbler Muffins

close up shot of cherry cobbler muffins in a muffin pan
A crunchy crumb topping and tart cherries make these cherry cobbler muffins a delicious choice any time of the day.
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Table of Contents
  1. CHERRY COBBLER MUFFINS INGREDIENTS
  2. HOW TO MAKE THIS CHERRY COBBLER MUFFINS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

These cherry cobbler muffins are absolutely scrumptious, packed with juicy cherries and topped with a crumbly, sweet streusel. They look like mini coffee cakes and would be the perfect thing for breakfast or dessert.

If you are on a muffin kick, don’t forget to try some of our other favorite recipes, including our pumpkin spice muffins, peach cobbler muffins and blueberry muffins with sour cream too. If these delightful muffins leave you craving cobbler, we can also help you out with that with our strawberry cobbler, blackberry cobbler and blueberry cobbler.


MORE CHERRY RECIPES:
Mini Cherry Cheesecake | Cherry Dump Cake


CHERRY COBBLER MUFFINS INGREDIENTS

You will need:

For the Muffins

  • 2 cups all-purpose flour plus 1 tablespoon more
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • ¼ cup salted butter, melted and cooled
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 1 (21-ounce) can of cherry pie filling, divided

For the Streusel Topping

  • ¼ cup salted butter, cold and cut into cubes
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon milk or heavy cream

SUBSTITUTIONS AND ADDITIONS

Pie Filling: You could customize these muffins with other pie filling or canned fruit flavours. Try raspberry, peach, strawberry or blueberry.

Fresh vs Frozen: Frozen or fresh cherries can also be used in this recipe. Frozen cherries need to be thawed completely, and excess juice needs to be drained before using.

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HOW TO MAKE THIS CHERRY COBBLER MUFFINS RECIPE

STEP ONE: Combine flour, salt, and baking powder in a small bowl and set flour mixture aside.

STEP TWO: In a large mixing bowl beat or whisk together eggs, melted butter, white sugar, vanilla extract, and milk.

STEP THREE: Dump dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.

PRO TIP: Over stirring the batter will make the muffins too dense and tough.

STEP FOUR: Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries. Allow to drain completely. Toss the rinsed cherries in the remaining tablespoon of flour.

PRO TIP: Too many cherries or excess pie filling in the batter will cause the muffins to take longer to cook. The muffins may also remain too wet. Be sure to rinse and drain (even pat dry with a paper towel) the cherries that are mixed into the muffin batter.

STEP FIVE: Fold the cherries into the muffin batter, stirring just until cherries are distributed.

STEP SIX: Using an ice cream scoop or spoon, divide the batter evenly between 12 muffin cups lined with parchment paper liners or sprayed with non-stick cooking spray.

PRO TIP: Coating the cherries in flour before folding them into the muffin mix will prevent them from sinking to the bottom of your muffins or bleeding into the rest of the batter. They will remain nicely distributed in the batter while baking.

STEP SEVEN: From the remainder of the cherry pie filling can drop 2 to 3 cherries over the top of the muffins, along with a small amount of pie filling.

STEP EIGHT: In a small bowl use your fingers, pastry blender or a fork to mix the butter, flour, baking powder, sugar, and cinnamon until crumbles form.

STEP NINE: Mix heavy cream into the butter/flour mixture.

STEP TEN: Sprinkle the streusel over the top of the batter and cherries.

STEP ELEVEN: Bake in an oven preheated to 375°F for approximately 22 to 25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles. 

STEP TWELVE: Cool for 10 minutes and then remove the batch of muffins from the pan onto a cooling rack. Serve these fluffy muffins warm. 

PRO TIP: Do not leave the muffins to cool in the muffin tins. The heat from the pan will overcook them.

HOW TO SERVE

These cherry cobbler muffins with streusel topping would be delicious served at brunch alongside our coffee cake or blueberry coffee cake or even as a perfect sweet snack with a cup of tea, coffee or a latte.

This delicious recipe would be lovely for a summer picnic along with a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.

STORAGE

ON THE COUNTER: These delicious muffins can be stored in an airtight container for 2 to 3 days.

IN THE FREEZER: This cherry muffin recipe can be frozen in an airtight container for up to 1 month.

These cherry crumble muffins are so tasty. A moist cake with sweet cherries scattered throughout and covered with a topping full of cinnamon and crunch.

FAQ

Can I freeze these cherry muffins?

This easy recipe can be frozen in an airtight container for up to 1 month.

Can I use different flavors of pie filling for these muffins?

Any flavor of pie filling will work for this great muffin recipe. Try making peach cobbler muffins or blueberry cobbler muffins.

Where can I buy parchment muffin liners?

You can find parchment muffin liners on Amazon. Check out a link here.

MORE RECIPES YOU’LL LOVE

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close up shot of cherry cobbler muffins in a muffin pan

Cherry Cobbler Muffins

5 from 1 vote
A crunchy crumb topping and tart cherries make these cherry cobbler muffins a delicious choice any time of the day.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12

Ingredients
  

Muffins

  • 2 cups all-purpose flour plus 1 tablespoon more
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • ¼ cup salted butter melted and cooled
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 21 ounce cherry pie filling divided

Streusel Topping

  • ¼ cup salted butter cold and cut into cubes
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon milk or heavy cream

Instructions
 

  • Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray.
  • Sift together flour, salt, and baking powder in a small bowl and set aside.
  • In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk.
  • Dump the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
  • Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries. Allow to drain completely.
  • Toss the rinsed cherries in the remaining tablespoon of flour. Then fold into muffin batter, stirring just until cherries are distributed.
  • Divide the batter evenly between 12 muffin cups.
  • From the remainder of the cherry pie filling can, drop 2 to 3 cherries over the top of the muffins along with a small amount of pie filling.
  • In a small bowl use your fingers or a fork to mix butter, flour, baking powder, sugar, and cinnamon until crumbles form.
  • Mix heavy cream into the butter/flour mixture. Sprinkle streusel over the top of the cherries and muffin batter.
  • Bake approximately 22 to 25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles.
  • Cool for 10 minutes and then remove muffins from the pan onto a cooling rack.
  • Serve warm.

Nutrition

Calories: 292kcal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 194mg | Potassium: 217mg | Fiber: 1g | Sugar: 13g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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