Description
Delightful cherry cobbler muffins featuring a tender crumb studded with fresh cherries and topped with a buttery cinnamon streusel. Perfect for breakfast or a sweet snack, these muffins balance fruity sweetness with a crumbly topping for a classic cobbler-inspired treat.
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
Topping (Streusel)
- 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 Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan by lining it with parchment paper muffin liners or spraying it with non-stick cooking spray to prevent sticking.
- Prepare Dry Ingredients: In a small bowl, sift together 2 cups of all-purpose flour, ½ teaspoon salt, and 2 teaspoons baking powder. Set this aside for later incorporation.
- Mix Wet Ingredients: In a large mixing bowl, beat or whisk the 2 large eggs, melted and cooled ¼ cup salted butter, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¾ cup milk until fully combined and smooth.
- Combine Dry and Wet: Gradually add the sifted dry ingredients to the wet mixture. Stir gently just until combined, taking care not to overmix to keep the muffins tender.
- Prepare Cherries for Batter: Take half of the cherry pie filling (about 1 cup) and place it in a strainer. Rinse the cherries to remove excess syrup and let them drain completely.
- Coat Cherries and Fold In: Toss the drained cherries in the additional tablespoon of flour to help prevent sinking. Fold these cherries gently into the muffin batter until evenly distributed.
- Fill Muffin Cups: Evenly divide the muffin batter among the 12 muffin cups, filling each nearly full.
- Add Topping Cherries: From the remaining cherry pie filling, drop 2 to 3 whole cherries along with a small spoonful of pie filling on top of each muffin for extra fruity flavor and moisture.
- Make Streusel Topping: In a small bowl, use your fingers or a fork to combine the cold cubed butter, ½ cup flour, 1 teaspoon baking powder, ¼ cup granulated sugar, and ¼ teaspoon cinnamon until crumbly pieces form.
- Add Moisture to Streusel: Stir 1 tablespoon of milk or heavy cream into the streusel mixture to bind it slightly.
- Top Muffins: Sprinkle the streusel mixture evenly over the cherries and muffin batter in each cup to create a crunchy, sweet topping.
- Bake Muffins: Bake the muffins in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool Muffins: Allow the muffins to cool in the pan for about 10 minutes, then carefully remove them and transfer to a cooling rack to cool completely or serve warm.
- Serve: Enjoy these cherry cobbler muffins warm for the best flavor and texture. They make an excellent breakfast treat or snack anytime.
Notes
- Be careful not to overmix the batter to avoid dense muffins.
- Rinsing cherries removes excess syrup, preventing soggy muffins.
- Coating cherries with flour helps them stay suspended in the batter.
- Muffins are best served warm but can be stored in an airtight container for up to 3 days.
- Substitute heavy cream with milk in the streusel topping for a lighter option.
- To make these gluten free, use a gluten-free all-purpose flour blend.
