Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something delicious. That’s why I adore these Cherry Cobbler Muffins! They blend the sweet, tart flavors of cherry pie with the convenience of muffins, making them a perfect treat for breakfast or dessert.
Ingredients
Scale
- 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 topping)
- ½ cup all-purpose flour (for streusel topping)
- 1 teaspoon baking powder (for streusel topping)
- ¼ cup granulated sugar (for streusel topping)
- ¼ teaspoon cinnamon (for streusel topping)
- 1 tablespoon milk, or heavy cream (for streusel topping)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray.
- Sift together the flour, salt, and baking powder in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk.
- Dump the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
- Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries. Allow the cherries to drain completely.
- Toss the rinsed cherries in the remaining tablespoon of flour. Then fold into muffin batter, stirring just until cherries are distributed.
- Divide the batter evenly between 12 muffin cups.
- From the remainder of the cherry pie filling can, drop 2 to 3 cherries over the top of the muffins along with a small amount of pie filling.
- In a small bowl, use your fingers or a fork to mix the butter, flour, baking powder, sugar, and cinnamon until crumbles form.
- Mix the heavy cream into the butter/flour mixture. Sprinkle streusel over the top of the cherries and muffin batter.
- Bake approximately 22 to 25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles.
- Cool for 10 minutes and then remove muffins from the pan onto a cooling rack.
- Serve warm.
Notes
- For a richer flavor, use unsalted butter in the muffin batter.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute fresh cherries for the pie filling if in season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg