Cherry Cobbler Muffins

Easy cherry cobbler muffins are like having dessert for breakfast! Enjoy perfectly sweet muffins with a crunchy crumb topping made with pantry ingredients.

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Packed with cherries and topped with a crunchy crumb topping, cherry cobbler muffins are like a dessert you can eat for breakfast! Easy to whip up with mostly pantry ingredients, you can enjoy hot fresh bakery-style muffins whenever you want.  

MORE RECIPES: Cherry Cheesecake Cookies | Cherry Cheesecake Lush | Mini Cherry Cheesecake

Dense but moist, with a crumbly texture, and a sweet streusel topping, these muffins are almost like mini coffee cakes. Cherry cobbler muffins come together with just a few basic ingredients.

Easy to make, you could whip them up a batch before bed so they are fresh and ready to eat in the morning when you wake up. Muffins don’t have to be just for breakfast, you could also enjoy them for dessert or a snack.

Perfectly sweet with a juicy cherry cobbler center, you could enjoy your muffins with a hot cup of tea or coffee. Muffins store well, so if you happen to have any leftovers they last for several days or can be frozen.

Cherry Cobbler Muffins Ingredients

• Flour - all-purpose flour
• Salt - brings out all the flavors
• Baking powder - leavening agent
• Eggs - use room temperature eggs
• Salted butter - melted and cooled for the muffins, and cold and cut into cubes for the topping
• Sugar - granulated sugar
• Vanilla extract - adds flavor
• Milk - plus heavy cream, if desired
• Cherry pie filling - divided
• Cinnamon - adds flavor

Not a fan of cherries? Use this recipe to make other muffin flavors. You can customize these muffins with other pie filling or canned fruit flavors. Try blueberry, strawberry, raspberry, or peach.

If you prefer you can use fresh or frozen cherries instead of the cherry pie filling. If you use frozen cherries they need to be thawed completely, and any excess ice needs to be drained before using.

Too many cherries, or excess pie filling, in the batter, can cause the muffins to be too wet and will make the muffins take longer to cook. Be sure to rinse and drain the cherries that are mixed into the muffin batter. Tossing the cherries in flour before adding them to the batter will also help to distribute the cherries throughout the muffins more evenly.  

How to Make Cherry Cobbler Muffins

FIRST STEP: Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray.

SECOND STEP: Sift together flour, salt, and baking powder in a small bowl and set aside.

THIRD STEP: In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk.

FOURTH STEP: Dump the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.

FIFTH STEP: Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries.  Allow to drain completely. Toss the rinsed cherries in the remaining tablespoon of flour, then fold into muffin batter, stirring just until cherries are distributed.

SIXTH STEP: Divide the batter evenly between 12 muffin cups.

SEVENTH STEP: From the remainder of the cherry pie filling can drop 2-3 cherries over the top of the muffins, along with a small amount of pie filling.

EIGHTH STEP: In a small bowl, use your fingers or a fork to mix butter, flour, baking powder, sugar, and cinnamon until crumbles form.

NINTH STEP: Mix heavy cream into the butter/flour mixture. Sprinkle streusel over the top of the cherries and muffin batter.

TENTH STEP: Bake approximately 22-25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles.

ELEVENTH STEP: Cool for 10 minutes, and then remove muffins from the pan onto a cooling rack.  

THIRTEENTH STEP: Serve warm. 

Can I use fresh cherries?

You can use fresh or frozen blueberries instead of cherry pie filling.  If you use frozen blueberries allow them to thaw completely and drain excess juice before using.

Can I freeze cherry muffins?

Muffins can be frozen in an airtight container for up to 1 month.

Why are my muffins taking longer to bake?

Too many cherries or excess pie filling in the batter will cause the muffins to take longer to cook. Rinse, drain, and pat dry with a paper towel the cherries that are mixed into the muffin batter. You can also toss the cherries with flour to help them distribute evenly in the batter.

Why are my muffins too dense?

Do not over stir the batter as it can cause the muffins to be too dense and tough. Additionally, do not leave the muffins to cool in the baking pan as the heat from the pan.

Storing Cherry Cobbler Muffins

IN THE FRIDGE:  Store muffins in an airtight container or a resealable plastic bag for 2-3 days.

IN THE FREEZER: Muffins can be frozen in an airtight container for up to 1 month.

Cherry Cobbler Muffins

Easy cherry cobbler muffins are like having dessert for breakfast! Enjoy perfectly sweet muffins with a crunchy crumb topping made with pantry ingredients.

5 from 16 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cool Time 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 291 kcal

Ingredients

  

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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 ounce cherry pie filling , divided

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

DIRECTIONS

 

• 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 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 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 butter, flour, baking powder, sugar, and cinnamon until crumbles form.
• Mix 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.

Nutrition

Calories: 291kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 192mg | Potassium: 216mg | Fiber: 1g | Sugar: 13g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg

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