Cherry Cobbler Muffins Recipe

Introduction

Cherry Cobbler Muffins are a delightful twist on traditional muffins, bursting with juicy cherries and topped with a crunchy streusel. They make a perfect breakfast treat or afternoon snack that’s easy to bake and incredibly satisfying.

Ingredients

• 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 ounces cherry pie filling (divided in half)
• ¼ cup salted butter (cold and cut into cubes) for streusel
• ½ cup all-purpose flour for streusel
• 1 teaspoon baking powder for streusel
• ¼ cup granulated sugar for streusel
• ¼ teaspoon cinnamon
• 1 tablespoon milk (or heavy cream) for streusel

Instructions

1. Step 1: Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray.
2. Step 2: Sift together 2 cups flour, salt, and baking powder in a small bowl and set aside.
3. Step 3: In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk until combined.
4. Step 4: Gently fold the dry ingredients into the wet mixture, stirring just until combined—avoid overmixing.
5. Step 5: Transfer half (about 1 cup) of the cherry pie filling to a strainer and rinse the cherries under cold water. Drain thoroughly.
6. Step 6: Toss the rinsed cherries in 1 tablespoon of flour, then fold them into the muffin batter, stirring just to distribute evenly.
7. Step 7: Divide the batter evenly among the 12 muffin cups.
8. Step 8: Drop 2 to 3 whole cherries and a spoonful of the remaining pie filling on top of each muffin for extra fruitiness.
9. Step 9: Prepare the streusel topping by mixing cold butter cubes, ½ cup flour, baking powder, sugar, and cinnamon with your fingers or a fork until crumbly.
10. Step 10: Stir milk or heavy cream into the streusel mix, then sprinkle it generously over the muffins.
11. Step 11: Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no batter.
12. Step 12: Cool muffins in the pan for 10 minutes, then transfer to a wire rack. Serve warm for the best flavor.

Tips & Variations

• Use fresh or frozen cherries if you prefer; just chop and toss them with flour before folding into the batter to prevent sinking.
• Substitute heavy cream with milk for the streusel if you want a lighter topping.
• For a nutty twist, sprinkle chopped almonds or pecans into the streusel mixture.
• Allow the muffins to cool completely before storing to avoid sogginess.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a microwave or oven before serving to restore warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the blend contains xanthan gum or add it separately for best texture.

Can I use fresh cherry pie filling instead of canned?

Absolutely. You can make your own cherry pie filling or use fresh cherries cooked with sugar and a bit of cornstarch until thickened. Just cool the filling before using in the recipe.

Cherry Cobbler Muffins Recipe

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★★★★★

5 from 77 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Description

Delight in these Cherry Cobbler Muffins, a perfect fusion of moist muffin with juicy cherry pie filling and a crunchy cinnamon streusel topping. Ideal for breakfast or an afternoon treat, these muffins combine classic cobbler flavors with a convenient, handheld format.

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Ingredients

Scale 1x2x3x

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 ounces cherry pie filling (divided in half)

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)

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Instructions

1. Preheat Oven and Prepare Pan: Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin pan with parchment paper muffin liners or grease it with non-stick cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a small bowl, sift together 2 cups of all-purpose flour, ½ teaspoon salt, and 2 teaspoons baking powder; set aside to ensure even distribution.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together 2 large eggs, ¼ cup melted and cooled salted butter, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¾ cup milk until smooth and homogenous.
4. Add Dry Ingredients: Gently fold the dry mixture into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the muffins.
5. Prepare Cherries: Take half of the cherry pie filling (about 1 cup) and pour it into a strainer. Rinse the pie filling to separate the cherries from the syrup and let the cherries drain completely to avoid soggy batter.
6. Coat Cherries and Mix: Toss the rinsed cherries with 1 tablespoon of flour to help them distribute evenly in the batter and then fold them into the muffin batter gently.
7. Fill Muffin Cups: Divide the muffin batter evenly among the 12 muffin cups in the prepared pan.
8. Add Topping Cherries: From the remaining cherry pie filling, place 2 to 3 whole cherries along with a small amount of pie filling on top of each muffin batter portion.
9. Make Streusel Topping: In a small bowl, use your fingers or a fork to mix together ¼ cup cold cubed salted butter, ½ cup flour, 1 teaspoon baking powder, ¼ cup sugar, and ¼ teaspoon cinnamon until it forms coarse crumbs.
10. Add Milk to Streusel: Stir 1 tablespoon milk or heavy cream into the streusel mixture until combined and sprinkle generously over the cherries and muffin batter.
11. Bake: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean or with just a few crumbs attached.
12. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a cooling rack. Serve warm for the best flavor and texture experience.

Notes

• Rinsing the cherries removes excess syrup that could make the muffins too wet.
• Tossing cherries with flour helps prevent them from sinking to the bottom of the muffins.
• If you prefer a richer topping, use heavy cream instead of milk for the streusel.
• Store leftover muffins in an airtight container at room temperature for up to 3 days.
• For a dairy-free version, substitute butter with a plant-based margarine and use a non-dairy milk alternative.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: cherry cobbler muffins, streusel topping, cherry muffins, breakfast muffins, dessert muffins