Description
These Cherry Cobbler Muffins combine moist, fluffy muffin batter with juicy cherries and a buttery cinnamon streusel topping for a delightful breakfast or snack treat. Featuring a tender crumb studded with fresh cherries and finished with a sweet, crunchy topping, these muffins are easy to prepare and perfect for cherry lovers.
Ingredients
Muffin Batter
- 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 the Oven: Preheat your oven to 375°F. Prepare a 12-cup muffin pan by lining it with parchment paper muffin liners or spraying it with non-stick cooking spray.
- Mix Dry Ingredients: In a small bowl, sift together 2 cups flour, salt, and baking powder. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat or whisk the eggs, melted butter, granulated sugar, vanilla extract, and milk until smooth and well combined.
- Make the Muffin Batter: Gently fold the dry ingredients into the wet ingredients. Stir carefully just until the batter is combined; avoid overmixing to keep muffins tender.
- Prepare the Cherries: Place half of the cherry pie filling (about 1 cup) in a strainer and rinse the cherries under cold water to remove excess syrup. Allow them to drain thoroughly.
- Incorporate Cherries into Batter: Toss the drained cherries in the remaining tablespoon of flour to coat, then gently fold them into the muffin batter to evenly distribute.
- Fill Muffin Cups: Spoon the batter evenly into the 12 muffin liners or cups.
- Add Cherry Topping: From the remaining cherry pie filling, place 2 to 3 cherries along with a small amount of the pie filling on top of each muffin.
- Make Streusel Topping: In a small bowl, use your fingers or a fork to combine cold butter cubes, ½ cup flour, baking powder, sugar, and cinnamon until crumbly.
- Finish Streusel: Mix milk or heavy cream into the crumble mixture to help the topping stick and clump together slightly. Sprinkle this streusel evenly over the cherries and muffin batter.
- Bake the Muffins: Bake in the preheated oven for 22 to 25 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool the Muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
- Serve Warm: Enjoy the muffins warm for the best flavor and texture.
Notes
- Do not overmix the batter to ensure tender muffins.
- Rinsing the cherries removes excess syrup and prevents soggy muffins.
- The streusel topping adds a delightful crunch and cinnamon flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Use fresh or frozen cherries if cherry pie filling is unavailable, adjusting sweetness accordingly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
