I’ll never forget the first time I pulled these Cherry Cobbler Muffins out of my oven. My kitchen filled with the warm, buttery scent of baking streusel and sweet, jammy cherries, a smell so comforting it felt like a hug. I’d been dreaming of a recipe that captured the soul-warming, juicy delight of a summer cherry cobbler but in the perfectly portable, delightfully handheld form of a muffin. After a few happy experiments (and a couple deliciously messy learning moments), I finally nailed it. This recipe is that dream come true—a tender, vanilla-kissed muffin packed with cherry pie filling and crowned with a crunchy, cinnamon-sugar streusel that will absolutely make your day. You’re going to adore them.
Ingredients
- 🍒 2 cups all-purpose flour
- 🍒 ½ teaspoon salt
- 🍒 2 teaspoons baking powder
- 🍒 2 large eggs
- 🍒 ¼ cup salted butter, melted
- 🍒 ½ cup granulated sugar
- 🍒 1 teaspoon vanilla extract
- 🍒 ¾ cup milk
- 🍒 21 ounces cherry pie filling
For the Streusel Topping:
- 🍒 ¼ cup salted butter, cold and cubed
- 🍒 ½ cup all-purpose flour
- 🍒 1 teaspoon baking powder
- 🍒 ¼ cup granulated sugar
- 🍒 ¼ teaspoon cinnamon
- 🍒 1 tablespoon milk
Let’s talk about a few key players here. First, the cherry pie filling is non-negotiable for the right juicy, saucy texture inside the muffins; don’t try to use fresh cherries here unless you’re prepared to cook them down with sugar and thickener first. I’ve found the salted butter in both the muffin and streusel makes a huge difference—it balances the sweetness perfectly and adds a deeper flavor. If you only have unsalted, just add a tiny pinch more salt to each component. And that tablespoon of milk in the streusel? Trust me, don’t skip it. It’s the secret to creating those gorgeous, craggy clumps that bake up so wonderfully.
Equipment Needed
- Standard 12-cup muffin tin
- Muffin liners or cooking spray
- Two mixing bowls (one medium, one small)
- Whisk
- Spatula
- Measuring cups and spoons
- Small fork or pastry cutter for streusel
- Cooling rack
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