Description
Sweet muffins filled with juicy cherries and topped with a buttery cobbler‑style streusel. Perfect for breakfast, brunch, or a snack.
Ingredients
- 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
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.
Nutrition
- Serving Size: 1 muffin
- Calories: ≈ 290 kcal
- Sugar: ≈ 13 g
- Sodium: ≈ 185 mg
- Fat: ≈ 9 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 4 g
- Trans Fat: ≈ 0.3 g
- Carbohydrates: ≈ 48 g
- Fiber: ≈ 1 g
- Protein: ≈ 4 g
- Cholesterol: ≈ 50 mg
