Sweet, soft, and loaded with juicy cherry flavor, these Cherry Cobbler Muffins are a comforting treat topped with a buttery streusel that gives them a delightful crunch. I love making them for breakfast, brunch gatherings, or when I just want something a little indulgent with my afternoon coffee.

Why You’ll Love This Recipe

I can’t get enough of these muffins, and here’s why:

They’re easy to make with simple pantry staples and canned cherry pie filling.
The cobbler-style streusel topping adds a delicious texture and richness.
Perfectly moist and tender, thanks to the balanced batter and juicy cherries.
Great for any time of day—breakfast, snack, or dessert.
They freeze beautifully, so I always keep a few on hand for busy mornings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup granulated sugar
2 large eggs
¼ cup unsalted butter, melted and cooled
¾ cup milk
1 teaspoon vanilla extract
1 (about 21-ounce) can cherry pie filling (divided)

For the streusel topping:

¼ cup unsalted butter, cold and diced
½ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon ground cinnamon
1 tablespoon milk or heavy cream

Directions

I preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners (or grease the cups well).
In one bowl, I whisk together the flour, salt, baking powder, and sugar.
In another bowl, I mix the eggs, melted butter, milk, and vanilla extract.
I pour the wet ingredients into the dry mixture and stir just until combined—no overmixing!
If the cherry pie filling is very syrupy, I drain about half of it. Then, I fold the cherries gently into the muffin batter.
I divide the batter evenly among the muffin cups, filling each about two-thirds full, and top each with a few reserved cherries.
For the streusel topping, I mix the cold diced butter, flour, brown sugar, cinnamon, and milk until the mixture turns crumbly.
I sprinkle the streusel evenly over each muffin.
I bake the muffins for 22 to 25 minutes, until a toothpick comes out clean from the center.
After letting them cool in the pan for 5–10 minutes, I transfer the muffins to a wire rack to cool completely.

Servings and timing

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 22–25 minutes
Total Time: About 45–50 minutes

Variations

I sometimes swap the canned cherry pie filling with fresh or frozen cherries (well-drained).
When I want a tangy twist, I mix in a bit of lemon zest into the batter.
For a nutty crunch, I add chopped almonds or pecans to the streusel topping.
A drizzle of vanilla or almond glaze on top makes these muffins extra fancy for brunch.

Storage/Reheating

I keep these muffins in an airtight container at room temperature for up to 2–3 days. If I need them to last longer, I wrap them individually and freeze them. When I want one, I let it thaw at room temp or warm it in the microwave for 20–30 seconds. The streusel topping stays surprisingly crisp!

FAQs

How do I prevent the cherries from sinking in the batter?

I like to toss the cherries in a little flour before folding them into the batter. It helps suspend them more evenly throughout each muffin.

Can I use fresh or frozen cherries instead of canned pie filling?

Absolutely. I just make sure to pit and chop fresh cherries or thaw and drain frozen ones. If needed, I add a bit of sugar to mimic the sweetness of the pie filling.

Can I make these muffins ahead of time?

Yes, I often bake them the night before and store them in an airtight container. They stay moist and taste just as good the next day.

What’s the best way to freeze these muffins?

Once completely cooled, I wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They keep well for up to 2 months. I reheat them in the microwave or let them thaw overnight.

Can I make these muffins gluten-free?

Yes, I’ve had success using a 1-to-1 gluten-free baking flour. The texture changes slightly, but the flavor is still fantastic.

Conclusion

These Cherry Cobbler Muffins are soft, sweet, and have just the right touch of buttery crunch from the streusel topping. I love how easy they are to make and how well they store for later enjoyment. Whether I serve them warm out of the oven or save a batch in the freezer, they never last long in my kitchen.

Cherry Cobbler Muffins with Streusel Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 20 minutes
Cook Time: 22‑25 minutes
Total Time: 45‑50 minutes
Yield: 12 muffins
Category: Breakfast / Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Sweet muffins filled with juicy cherries and topped with a buttery cobbler‑style streusel. Perfect for breakfast, brunch, or a snack.

Instructions

Preheat the oven to 375°F (190°C). Line a 12‑cup muffin tin with paper liners or grease the cups.
In a bowl, whisk together flour, salt, baking powder, and sugar.
In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix.
Drain about half of the cherry pie filling (if very syrupy) and fold the cherries into the muffin batter.
Divide the batter among the muffin cups, filling about two‑thirds full. Place a few cherries from the reserved filling on top of each muffin.
Make the streusel topping: combine cold butter, flour, brown sugar, cinnamon, and milk (or cream); mix until crumbly.
Sprinkle the streusel evenly over each muffin.
Bake for about 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5‑10 minutes, then transfer to a wire rack to cool completely.

Notes

Fresh or frozen cherries may be used instead of pie filling; drain well.
Coating cherries in a little flour helps prevent them from sinking during baking.
Do not overmix the batter to avoid dense muffins.
Muffins are best eaten fresh but can be stored in an airtight container for 2‑3 days.
To freeze: wrap individually or in batches; reheat gently.