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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Dry Ingredients: Gently fold the dry mixture into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the muffins.
- 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.
- 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.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 muffin cups in the prepared pan.
- 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.
- 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.
- 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.
- 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.
- 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
