Description

Easy cherry cobbler muffins made with cherry pie filling and topped with a buttery cinnamon streusel. Perfect for breakfast or dessert!

Ingredients

For the Muffins:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup unsalted butter, melted and cooled
2 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract
1 (21 oz) can cherry pie filling, divided
1 tablespoon all-purpose flour (for coating cherries)

For the Streusel Topping:

1/4 cup cold unsalted butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons heavy cream or milk

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Instructions

Prep your workspace: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or generously grease with cooking spray.
Prepare the cherries: Drain half of the cherry pie filling through a fine-mesh strainer and give those cherries a quick rinse under cool water. Pat them dry gently with paper towels, then toss with 1 tablespoon of flour. Set aside the remaining pie filling for topping.
Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
Combine wet ingredients: In another bowl, whisk together the eggs, melted and cooled butter, sugar, vanilla, and milk until smooth and well combined.
Bring it together: Pour wet stuff into dry stuff and stir maybe 10 times, tops. It’ll look chunky and weird – that’s exactly what we want.
Fold in cherries: Add those floured cherries with maybe 3-4 gentle stirs. Seriously, be lazy here.
Fill the muffins: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Top each muffin with a small spoonful of the reserved cherry pie filling.
Make the streusel: Grab all that cold butter and work it into the flour mix with your fingers until it looks like chunky sand. Add the cream and squeeze it into clumps.
Top and bake: Sprinkle the streusel generously over each muffin. Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool properly: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack. This prevents them from falling apart!

Notes

Take your eggs and milk out while you’re having your first cup of coffee – room temp mixes better

Ice cream scoop for filling = no mess, equal portions

That flour on the cherries isn’t optional – learned this the hard way when all my fruit sank

Keep butter cold for streusel or it gets mushy and weird

Fill about 2/3 full – more and they’ll explode over the sides

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