Go Back
Cherry Cobbler Muffins
Benchi

Cherry Cobbler Muffins

These cherry cobbler muffins blend juicy cherry pie filling with a soft, buttery muffin base and a golden cinnamon streusel topping. A cozy twist on the classic dessert, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 290
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups all-purpose flour plus 1 tablespoon for cherries
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1/4 cup salted butter melted and cooled
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 21-ounce can cherry pie filling divided
  • 1/4 cup salted butter cold and cubed (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 teaspoon baking powder (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon milk or heavy cream (for streusel)

Equipment

  • Muffin tin

Method
 

Instructions
  1. Preheat your oven to 375°F. Line a 12-cup muffin tin with parchment liners or spray with nonstick spray.
  2. In a small bowl, whisk together 2 cups flour, salt, and baking powder. Set aside.
  3. In a large bowl, whisk the eggs, melted butter, sugar, vanilla, and milk until fully combined.
  4. Stir the dry ingredients into the wet mixture gently, just until combined. Avoid overmixing.
  5. Transfer half of the cherry pie filling (about 1 cup) to a strainer and rinse off the thick syrup. Let cherries drain well and toss with 1 tablespoon flour.
  6. Fold floured cherries into the muffin batter until just distributed.
  7. Scoop the batter evenly into the prepared muffin cups.
  8. From the remaining cherry filling, place 2–3 cherries and a bit of syrup on top of each muffin.
  9. In a small bowl, combine 1/4 cup cold butter, 1/2 cup flour, 1 teaspoon baking powder, 1/4 cup sugar, and cinnamon. Mix with fingers or a fork until crumbly.
  10. Add 1 tablespoon milk or cream to bring the streusel together slightly, then sprinkle generously over each muffin.
  11. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
  12. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely or serve warm.