You don’t need any fancy gadgets for this recipe, which is part of why I love it so much. I’m a big advocate for using muffin liners here, not just spray. The cherry filling can stick and caramelize, and liners make cleanup a dream and help the muffins hold their shape. For the streusel, I’ve tried using my fingers, a fork, and a pastry cutter. My personal favorite is a simple fork—it lets me quickly work the cold butter into the dry ingredients without warming it up too much with my hands. If you don’t have two bowls, just make the streusel topping first in your small bowl, set it aside, and then use that same bowl for your wet muffin ingredients later. Easy!
Step-by-Step Instructions
First, we’ll make the streusel because it needs to chill. In your small bowl, whisk together the 1/2 cup flour, 1 teaspoon baking powder, 1/4 cup sugar, and cinnamon. Then, take your cold, cubed butter and use a fork to press and cut it into the dry mix. You’re looking for a crumbly texture with pea-sized butter bits. Now, drizzle in that one tablespoon of milk and stir with the fork—you’ll see it immediately start to form delightful, craggy clusters. Pop the bowl in the fridge. This rest helps the butter firm back up, which means a crispier, more defined topping later.
Now, for the muffin batter. Preheat your oven to 375°F (190°C) and line your muffin tin. In your medium bowl, whisk the 2 cups of flour, salt, and 2 teaspoons of baking powder. In your other bowl (or the washed streusel bowl!), whisk the eggs, melted butter, and 1/2 cup sugar until they’re smooth and slightly glossy. Whisk in the vanilla and the 3/4 cup milk. Here’s my big tip: pour the wet ingredients into the dry and fold with a spatula until they’re just barely combined. A few lumps are perfect! Overmixing is the enemy of a tender muffin, and I learned this the hard way with a batch that turned out tough.
Finally, spoon a heaping tablespoon of batter into the bottom of each muffin cup—just enough to cover it. Then, add a generous spoonful of cherry pie filling (about 4-5 cherries and a bit of sauce) right in the center. Top with more batter, sealing the cherries in as best you can. They’ll peek through, and that’s okay! Now, take your streusel from the fridge and pile it generously on top of each muffin. Don’t press it down. Bake for 20-25 minutes. You’ll know they’re done when the tops are golden, the streusel looks crisp, and a toothpick inserted into the muffin part (not the cherry center) comes out clean.
Pro Tips for Best Results
I tested the oven temperature three different ways, and 375°F is the sweet spot. A lower temperature gave me a pale, soggy streusel, and a higher one caused the tops to brown too fast before the centers were done. This temperature gives you that perfect golden crunch while baking the muffin through. Also, resist the urge to open the oven door to peek before at least 18 minutes have passed. That rush of cold air can cause the muffins to sink. I set a timer and just watch through the window, no matter how good it smells!
Another game-changer I discovered is how you handle the cherry filling. Don’t just dump the whole can in. Give it a gentle stir in the can first to distribute the sauce, but then use a slotted spoon or fork to scoop out the cherries, letting excess thick sauce drip off slightly. You want the fruit and a little sauce, but not so much liquid that it makes the muffin batter around it soggy. This little step ensures every bite has plenty of cherry without compromising the muffin’s texture.
Finally, let’s talk about that streusel. The key is keeping everything cold. I even cube my butter for the streusel and then put it back in the fridge for 10 minutes before I start. When you work with cold butter, it melts slowly in the oven, creating steam pockets that result in a beautifully flaky, crunchy texture. If the butter warms up and melts into the flour before baking, you’ll get more of a sandy, dense topping. The chilling step is simple, but it makes all the difference.
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