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+ servings

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.
Prep Time 20 mins
Cook Time 25 mins
Cool Time 10 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12
Calories 292 kcal

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.

Notes

  • Too many cherries or excess pie filling in the batter will cause the muffins to take longer to cook.  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.  Toss with flour to distribute the cherries and the moisture evenly in the batter.
  • Fresh or frozen cherries can also be used in this recipe.  Frozen cherries need to be thawed completely, and excess juice needs to be drained before using.
  • Do not leave the muffins to cool in the baking pan.  The heat from the pan will overcook them.
  • Do not over stir the batter. The muffins will be too dense and tough.
  • Coating the cherries in flour before folding them into the batter 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.

Nutrition

Calories: 292kcalCarbohydrates: 48gProtein: 5gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 194mgPotassium: 217mgFiber: 1gSugar: 13gVitamin A: 410IUVitamin C: 2mgCalcium: 79mgIron: 2mg