Introduction

These Cherry Cobbler Muffins combine the juicy sweetness of cherries with a tender, fluffy crumb topped with a crispy cinnamon streusel. Perfect for breakfast or a delightful snack, they bring the comfort of cobbler into an easy-to-eat muffin form.

The image shows several freshly baked muffins on a silver wire cooling rack, placed over a white marbled surface. Each muffin has a light golden-brown crumbly top with visible red berry pieces, and the muffin paper liners are pale yellow. The berries peek out near the top and sides of the muffins, creating spots of bright red against the soft, crumbly texture. In the bottom left corner, part of a black and white checkered cloth is slightly out of focus. The overall look is warm, cozy, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 in half)
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

Step 1: Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper liners or spray with non-stick cooking spray.
Step 2: In a small bowl, sift together 2 cups flour, salt, and 2 teaspoons baking powder. Set aside.
Step 3: In a large bowl, whisk together the eggs, melted butter, sugar, vanilla extract, and milk until smooth.
Step 4: Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the muffins tender.
Step 5: Drain half of the cherry pie filling in a strainer to remove excess syrup. Toss the drained cherries with 1 tablespoon flour to prevent sinking and fold them into the batter.
Step 6: Divide the batter evenly into the prepared muffin cups.
Step 7: Spoon 2 to 3 cherries and a small amount of remaining pie filling on top of each muffin for extra flavor.
Step 8: To make the streusel, mix together cold butter cubes, ½ cup flour, baking powder, sugar, and cinnamon with your fingers or a fork until crumbly.
Step 9: Stir in 1 tablespoon milk or heavy cream to bind the streusel slightly, then sprinkle it over the muffins.
Step 10: Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Step 11: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack. Serve warm for the best taste.

Tips & Variations

Use fresh or frozen cherries if you prefer, tossing them with a little flour before folding into the batter to prevent sinking.
Swap the cinnamon in the streusel for nutmeg or cardamom for a different warm spice flavor.
For a dairy-free version, use a plant-based milk and butter substitute in the recipe.
Add a tablespoon of lemon zest to the batter to brighten the cherry flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. Reheat warmed in the microwave for 15–20 seconds or until heated through.

How to Serve

The image shows a close view of a muffin with a crumbly, light golden brown top sprinkled with sugar, and bits of red fruit visible near the surface. The muffin sits in a yellow paper liner with ribbed texture, and the cake part inside is pale yellow with streaks of red fruit pieces extending down through the sides. Several similar muffins are blurred in the background on a white metal cooling rack. The rack is on a white marbled surface with a white cloth featuring black stripes loosely placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, swap the all-purpose flour for a gluten-free all-purpose blend. Make sure it includes xanthan gum or another binder to maintain texture.

How do I prevent the cherries from sinking to the bottom?

Coating the cherries with a tablespoon of flour before folding them into the batter helps suspend them evenly throughout the muffins.