Description
Whipping up cherry cobbler muffins brings pure breakfast joy straight from your kitchen to the table. Crumbly streusel topping and juicy cherries make these muffins a delightful morning treat that’ll have everyone asking for seconds.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 (21 ounces) can cherry pie filling
- 2 large eggs
- 2 teaspoons baking powder
- ¾ cup milk
- ½ cup granulated sugar
Supporting Ingredients:
- ¼ cup salted butter, melted and cooled
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Streusel Topping:
- ¼ cup salted butter, cold and cut into cubes
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 tablespoon milk or heavy cream
Instructions
- Heat your oven to 375°F and prepare a 12-cup muffin pan with parchment liners or nonstick spray.
- Whisk 2 cups of flour, ½ teaspoon salt, and 2 teaspoons baking powder in a medium bowl.
- In a large bowl, beat 2 large eggs, ¼ cup melted butter, ½ cup sugar, 1 teaspoon vanilla, and ¾ cup milk until smooth.
- Fold dry ingredients into wet mixture gently. Stop stirring when no flour streaks remain.
- Drain half the cherry pie filling and pat 1 cup of cherries dry with paper towels.
- Toss cherries with 1 tablespoon flour to prevent sinking in the batter.
- Carefully fold floured cherries into the muffin batter.
- Distribute batter evenly across 12 muffin cups, filling each about ⅔ full.
- Place 2-3 additional cherries on top of each muffin.
- Mix ½ cup flour, ¼ cup sugar, 1 teaspoon baking powder, and ¼ teaspoon cinnamon in a small bowl.
- Cut ¼ cup cold butter into small cubes and work into the dry mixture until crumbly.
- Drizzle 1 tablespoon milk into streusel and blend until it forms small clumps.
- Sprinkle streusel generously over each muffin’s surface.
- Bake for 22-25 minutes until golden brown and a toothpick comes out with a few moist crumbs.
- Allow muffins to rest in the pan for 10 minutes before transferring to a wire rack.
Notes
- Measuring flour precisely matters, so use the spoon-and-level method to avoid dense, tough muffins.
- Draining and flouring cherries prevents them from sinking and keeps the batter evenly distributed.
- Let butter cool slightly after melting to prevent accidentally scrambling the eggs when mixing wet ingredients.
- For gluten-free versions, swap all-purpose flour with a cup-for-cup gluten-free blend and add an extra tablespoon of milk to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 22-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg