Can I freeze these cherry cobbler muffins after baking them?

Yes, absolutely. Once your muffins have completely cooled, you can store them in an airtight container or freezer bag in the freezer. They should stay good for about a month. Thaw them at room temperature or gently warm them up when you are ready to eat one.

Can I use a different flavor of pie filling instead of cherry?

Definitely. This recipe is very adaptable. You can swap the cherry pie filling for another fruit flavor you enjoy. Peach, blueberry, raspberry, or even apple pie filling would all work well in these muffins. Just use the same amount called for in the recipe.

What happens if I overmix the muffin batter?

Overmixing the batter develops the gluten too much. This can result in muffins that are tough and dense instead of having a tender, soft crumb. It is best to mix the dry ingredients into the wet only until they are just combined. A few small lumps are fine.

My cherries sank to the bottom of my muffins. How can I prevent that?

To help prevent the cherries from sinking, make sure you follow the step of tossing them with a tablespoon of flour before folding them into the batter. The flour helps the cherries suspend in the batter while they bake. Also, be careful not to overmix, as thinner batter can also cause sinking.

How can I tell when the muffins are finished baking?

The best way is to use a toothpick. Insert a toothpick into the center of one of the muffins. It should come out with only a few moist crumbs attached. If you see wet batter on the toothpick, they need a little more time.

Why is it important to let the muffins cool in the pan for a few minutes before moving them?

Letting them cool in the pan for about ten minutes helps them set up properly. If you try to move them too soon, they might break apart. However, do not leave them in the pan for too long either, as the heat from the pan will continue to cook them and could make them dry or dark on the bottom.

Easy Cherry Cobbler Muffins with Crumb Streusel Topping

Description

These Cherry Cobbler Muffins are wonderfully moist with a delightful crumb topping and bursts of tart cherry flavor throughout! They offer a delicious bakery-style treat perfect for any time of day!

Ingredients

For the Muffins

2 cups plus 1 tablespoon (250 grams) all-purpose flour
½ teaspoon (3 grams) salt
2 teaspoons (8 grams) baking powder
2 large eggs
¼ cup (60 grams) salted butter, melted and cooled
½ cup (100 grams) granulated sugar
1 teaspoon (5 ml) vanilla extract
¾ cup (180 ml) milk
20 ounces (600 grams) cherry pie filling, divided

For the Streusel Topping

¼ cup (60 grams) salted butter, cold and cut into small cubes
½ cup (60 grams) all-purpose flour
1 teaspoon (4 grams) baking powder
¼ cup (50 grams) granulated sugar
¼ teaspoon (0.5 grams) cinnamon
1 tablespoon (15 ml) milk, or heavy cream

Instructions

For the Muffins

Set your oven temperature to 375 degrees Fahrenheit. Prepare a 12-cup muffin tin by lining each cup with paper liners or spraying it with cooking spray.
Put the flour, salt, and baking powder into a small bowl and gently mix them together. Set this bowl aside.
In a large bowl, use a whisk or beaters to combine the eggs, melted butter, sugar, vanilla extract, and milk.
Pour the dry ingredients from the small bowl into the liquid mixture. Stir gently just until everything is combined. Be careful not to mix too much.
Take half of the canned cherry pie filling (about 1 cup) and put it into a strainer. Rinse the pie filling away from the cherries. Let the cherries drain completely to remove excess liquid.
Toss the rinsed cherries with the extra tablespoon of flour. Then gently fold them into the muffin batter. Stir only until the cherries are spread throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups.
From the remaining cherry pie filling in the can, place two to three cherries on top of each muffin, adding a small spoonful of the pie filling liquid too.

For the Streusel Topping

In a separate small bowl, use your fingertips or a fork to mix the cold butter cubes with the flour, baking powder, sugar, and cinnamon until crumbly pieces form.
Mix the milk or heavy cream into the butter and flour mixture. Sprinkle this streusel mixture over the cherries and batter in each muffin cup.
Bake the muffins for about 22 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out with only a few moist crumbs attached.
Let the muffins cool in the pan for 10 minutes. Afterward, move them from the pan onto a wire rack to finish cooling completely.
Enjoy the muffins warm.

Notes

Adding too many cherries or extra pie filling liquid to the batter can make the muffins take longer to bake. They might also remain too moist. It is important to rinse and drain the cherries mixed into the batter well. You can even pat them dry with a paper towel. Tossing them with flour helps spread the cherries and their moisture evenly in the batter.
This recipe also works with fresh or frozen cherries. If using frozen cherries, thaw them completely and drain any extra juice before using them.
Do not stir the batter too much. Overmixing will result in muffins that are dense and tough.
Coating the cherries in flour before adding them prevents them from sinking to the bottom of the muffins. It also stops their color from bleeding into the batter. The cherries will stay nicely spread throughout the muffins while they bake.
Oven temperatures can vary. You might need to check your oven calibration occasionally to ensure it is accurate. Always check your muffins at the shorter end of the baking time range.
Do not leave the muffins cooling in the baking pan for too long. The heat held by the pan will continue to cook them.

Nutrition

Serving Size: 1 muffin
Calories: 292kcal
Sugar: 13g
Sodium: 194mg
Fat: 9g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 53mg