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Cherry Cobbler Muffins
Cherry cobbler muffins combine the sweet, tart flavor of cherries with a buttery, soft muffin base. They’re easy to make and perfect for breakfast, snacks, or dessert!
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These cherry cobbler muffins are the perfect combo of juicy cherries and soft, buttery muffins. They’re easy to make and great for breakfast or a snack. You’ll love how quick and tasty they are, making them the perfect crowd-pleaser!
This recipe is simple to follow, and you can easily make it at home. Check out the step-by-step photos and directions below. We also include pro tips and tricks to help you get the best results. Plus, we’ve answered the most frequently asked recipe questions for you!
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Picture a soft, warm muffin filled with sweet and tart cherries in every bite. The slightly crunchy top, dusted with cinnamon sugar, adds the perfect touch of sweetness. With a delicious balance of texture and flavor, cherry cobbler muffins make the ideal start to your day or a tasty afternoon treat.
Ingredients for Cherry Cobbler Muffins
What you'll need to make this Cherry Cobbler Muffins recipe:
For The Muffins:
- 2 cups of all-purpose flour plus 1 tablespoon more
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 2 large eggs
- ¼ cup of melted and cooled salted butter
- ½ cup of granulated sugar
- 1 teaspoon of vanilla extract
- ¾ cup of milk
- 1 (21-ounce) can of cherry pie filling, divided in half
For The Streusel Topping:
- ¼ cup of salted butter, cold and cut into cubes
- ½ cup of all-purpose flour
- 1 teaspoon of baking powder
- ¼ cup of granulated sugar
- ¼ teaspoon of ground cinnamon
- 1 tablespoon of milk or heavy cream
Substitutions and Additions
Not a fan of cherries? No problem! You can easily switch up the flavor by using different pie fillings or canned fruits. Try blueberry, strawberry, raspberry, or peach for a fun twist.
For a fresh cherry version, you can use fresh or frozen cherries instead of cherry pie filling.
Just be sure to thaw frozen cherries completely and drain any excess ice before adding them.
If you add too many cherries or too much pie filling, the batter can become too wet, making the muffins take longer to bake. To avoid this, rinse and drain the cherries before mixing them into the batter.
Coating the cherries in flour before adding them also helps distribute them evenly throughout the muffins.
How to Make Cherry Cobbler Muffins
Start by making the simple cherry pie muffin batter, then add the crumbly streusel topping before baking. Serve and enjoy!
FIRST STEP: Combine the flour, salt, and baking powder in a small bowl and set the flour mixture aside.
SECOND STEP: In a large mixing bowl, beat or whisk together the eggs, melted butter, white sugar, vanilla extract, and milk.
THIRD STEP: Dump the dry ingredients into the wet ingredients and stir gently, just until combined. Do not over mix.
Pro Tip
Over stirring the batter will make the muffins too dense and tough.
FOURTH STEP: Transfer half (about one 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.
Pro Tip
Too many cherries or excess pie filling in the batter will cause the muffins to take longer to cook. The muffins may also remain too wet. Be sure to rinse and drain (even pat dry with a paper towel) the cherries that are mixed into the muffin batter.
FIFTH STEP: Fold the cherries into the muffin batter, stirring just until the cherries are distributed.
SIXTH STEP: Using an ice cream scoop or spoon, divide the batter evenly between 12 muffin cups lined with parchment paper liners or sprayed with non-stick cooking spray.
Pro Tip
Coating the cherries in flour before folding them into the muffin mix will prevent them from sinking to the bottom of your muffins or bleeding into the rest of the batter. They will remain nicely distributed in the batter while baking.
SEVENTH STEP: From the remainder of the cherry pie filling can, drop two to three cherries over the top of the muffins, along with a small amount of pie filling.
EIGHTH STEP: In a small bowl, use your fingers, a pastry blender, or a fork to mix the butter, flour, baking powder, sugar, and cinnamon until crumbles form.
NINTH STEP: Mix the heavy cream into the butter/flour mixture.
TENTH STEP: Sprinkle the streusel over the top of the batter and cherries.
ELEVENTH STEP: Bake the cherry streusel muffins in an oven preheated to 375°F for 22 to 25 minutes or until a toothpick inserted in the center of the muffins comes out with only a few crumbles.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
TWELFTH STEP: Cool for ten minutes, and then remove the batch of muffins from the pan onto a cooling rack. Serve these fluffy muffins warm.
Pro Tip
Do not leave the muffins to cool in the muffin tins. The heat from the pan will overcook them.
How To Serve
You can serve these easy cherry muffins for various occasions, seasons, and ages. Whether it's a cozy breakfast, a family gathering, or a special holiday, these muffins bring joy to every bite.
- For a Holiday Breakfast: These muffins make the perfect addition to any holiday breakfast spread. Their warm, comforting flavor is ideal for Christmas or Easter mornings. Pair them with fresh cinnamon rolls or a warm cup of hot chocolate for a festive meal.
- For an Afternoon Snack: Serve this cherry muffin recipe as a delicious snack during an afternoon gathering. Kids and adults alike will enjoy the sweet and tart cherry flavor. They’re also great for a light dessert at a 4th of July picnic or casual get-together.
- For a Special Occasion: These muffins work perfectly for birthday parties, brunches, or even baby showers. The beautiful topping and rich flavor will impress guests of all ages. Pair them with a refreshing glass of lemonade or a fruit salad for a vibrant treat.
Why You'll Love This Recipe
- Fruity Delight: These muffins combine the classic flavors of cherry cobbler with the convenience of a muffin. Sweet, juicy cherries burst with flavor in every bite.
- Easy to Enjoy Anytime: Muffins are perfect for on-the-go moments, whether it’s a busy morning, picnic, or just a quick snack.
- Homemade Comfort: These cherry cobbler muffins offer the warm, comforting taste of homemade baking, making them a family favorite over store-bought options.
Recipe FAQ
Can I use fresh cherries instead of pie filling?
Yes! You can use fresh or frozen cherries. Just be sure to thaw frozen cherries and drain any extra moisture.
How long do these cherry cobbler muffins take to bake?
These muffins take about twenty to twenty-five minutes to bake. Use a toothpick to check if they’re done.
What’s the best way to store cherry cobbler muffins?
Store these muffins in an airtight container at room temperature. They stay fresh for up to three days.
Can I make these muffins ahead of time?
Absolutely! Make the muffins ahead of time and enjoy them the next morning. Reheat for the best taste.
Serving FAQ
What’s the best way to serve cherry cobbler muffins at a brunch?
Serve these muffins warm, arranged on a platter for a tempting display. They’re perfect for sharing at brunch.
Can I serve cherry cobbler muffins for dessert?
Yes! These muffins make a delightful dessert. Their sweet, fruity flavor will satisfy any sweet tooth after a meal.
How can I make cherry cobbler muffins more festive for a special occasion?
Top the muffins with extra cinnamon sugar or a drizzle of glaze. This adds a special touch for any celebration.
Storage FAQ
From making them ahead to reheating, we’ve got you covered with easy directions and tips for storage of your muffins and enjoying them later!
Can I make cherry cobbler muffins ahead of time?
Yes! Prepare the muffins and store them in an airtight container at room temperature. Enjoy them within three days.
Can I freeze cherry cobbler muffins?
Yes, you can freeze the muffins. Wrap them tightly in plastic wrap or foil and store in a freezer bag for up to one month.
How do I reheat frozen cherry cobbler muffins?
To reheat, thaw the muffins in the fridge overnight. Warm them in the microwave or oven until heated through.
Cherry Cobbler Muffins
Cherry cobbler muffins combine the sweet, tart flavor of cherries with a buttery, soft muffin base. They’re easy to make and perfect for breakfast, snacks, or dessert!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
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 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)
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 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
- Too many cherries or excess pie filling in the batter will cause the muffins to take longer to cook. Muffins may also remain too wet. Be sure to rinse and drain (even pat dry with a paper towel) the cherries that are mixed into the muffin batter. Toss with flour to distribute the cherries and the moisture evenly in the batter.
- Fresh or frozen cherries can also be used in this recipe. Frozen cherries need to be thawed completely, and excess juice needs to be drained before use.
- Do not over stir the batter. The muffins will be too dense and tough.
- Coating the cherries in flour before folding them into the batter will prevent them from sinking to the bottom of your muffins or bleeding into the rest of the batter. They will remain nicely distributed in the batter while baking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
- Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them.
Nutrition
Calories: 290kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 185mg | Potassium: 219mg | Fiber: 1g | Sugar: 13g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
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Comments
Beverly Rignall says
Question can you make this recipe and bake it in a 9inch spring form pan?
Amy T says
Hello, that's a great question! I assume you mean as a cake instead of as muffins. We're not sure, as we never tried it! It seems like theoretically it should work! Let us know if you give it a try.
Theresa says
These turned out fabulous. My husband loves them. Thank you so much for sharing the recipe
Lisa Hofstetter says
I ended up putting the mix into a casserole/baking pan (due to not having a full-size oven at the moment.) This came out PERFECT! Not too sweet & low on the butter content, but delish! The recipe is SO easy, I might make another one for my family, as the 1st one is feeding some friends!
Patricia says
Sounds delicious!
I have a question all I have on hand is dried cherries, can I use them?