Cherry Cobbler Muffins

why make this recipe

These Cherry Cobbler Muffins are quick and sweet. They mix cake and fruit in one bite. You get soft muffins, fruity filling, and a crumbly top. They work for breakfast, a snack, or a simple dessert.

introduction

This recipe uses pantry staples and a jar of cherry pie filling to save time. If you want another easy fruit muffin idea, try a similar recipe for fresh cranberry muffins for more fruit muffin ideas.

how to make Cherry Cobbler Muffins

1. Preheat the oven and get a 12-cup muffin tin ready by lining or greasing it.
2. Mix the dry ingredients and mix the wet ingredients in a separate bowl.
3. Stir the wet into the dry until just mixed.
4. Fold in half of the cherry pie filling.
5. Spoon batter into the cups and top each with some of the remaining cherries.
6. Make the streusel and sprinkle it on top.
7. Bake until a toothpick comes out clean.
8. Let muffins cool in the pan for 10 minutes, then move them to a wire rack.

Ingredients :

• 2 cups all-purpose flour or baking mix
• ⅓ cup granulated sugar
• 1 egg
• ½ cup milk
• 1 cup cherry pie filling (divided)
• ¼ cup all-purpose flour (for streusel)
• 2 tbsp brown sugar (for streusel)
• 2 tbsp melted butter (for streusel)
• ½ tsp ground cinnamon (for streusel)

Directions :

1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. In a bowl, whisk together flour and sugar. In another, mix egg and milk. Combine wet and dry ingredients until just mixed.
3. Fold in half of the cherry pie filling.
4. Spoon batter into muffin cups, filling ⅔ full. Top each with 2–3 cherries from the remaining filling.
5. Mix streusel ingredients and sprinkle evenly over muffins.
6. Bake for 22–25 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack.

how to serve Cherry Cobbler Muffins

Serve warm or at room temperature. Add a small scoop of vanilla ice cream or a drizzle of glaze for dessert. They are also good with butter or a cup of coffee for breakfast.

how to store Cherry Cobbler Muffins

Cool completely before storing. Keep them in an airtight container at room temperature for 2 days. For longer storage, refrigerate up to 5 days. Freeze in a sealed bag for up to 2 months; thaw at room temperature or warm in the oven.

tips to make Cherry Cobbler Muffins

• Do not overmix the batter. Stir until just combined.
• Use room temperature egg and milk for a better mix.
• Spoon batter evenly for uniform muffins.
• Check muffins at 20 minutes; ovens vary.
• Let them cool a bit in the pan so they hold their shape.

variation (if any)

• Use blueberry or peach pie filling instead of cherry.
• Add 1/2 tsp almond extract for a nutty flavor.
• Fold in a handful of chopped nuts for crunch.

FAQs

Q: Can I use fresh cherries instead of pie filling?
A: Yes. Pit and chop fresh cherries. Toss them with a little sugar and cornstarch before folding in.

Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free baking mix.

Q: How do I keep the streusel crunchy?
A: Sprinkle the streusel on top right before baking and do not overbake. Store muffins at room temperature in a loose container to keep crunch.

Q: Can I halve the recipe?
A: Yes. Use half the ingredients and bake in 6 muffin cups for the same time or a few minutes less.

Cherry Cobbler Muffins

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Quick and sweet Cherry Cobbler Muffins combining soft muffins, fruity filling, and a crumbly top, perfect for breakfast, a snack, or dessert.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour or baking mix
• ⅓ cup granulated sugar
• 1 egg
• ½ cup milk
• 1 cup cherry pie filling (divided)
• ¼ cup all-purpose flour (for streusel)
• 2 tbsp brown sugar (for streusel)
• 2 tbsp melted butter (for streusel)
• ½ tsp ground cinnamon (for streusel)

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Instructions

1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
2. In a bowl, whisk together 2 cups of flour and ⅓ cup of sugar. In another bowl, mix 1 egg and ½ cup of milk.
3. Combine wet and dry ingredients until just mixed.
4. Fold in half of the cherry pie filling.
5. Spoon batter into muffin cups, filling ⅔ full. Top each with 2–3 cherries from the remaining filling.
6. Mix streusel ingredients and sprinkle evenly over muffins.
7. Bake for 22–25 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.

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Notes

Serve warm or at room temperature. They can be enhanced with vanilla ice cream or a drizzle of glaze. Refrigerate for up to 5 days or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg