Cherry Cobbler Muffins
These sour cream muffins have a spoonful of cherry pie filling in the middle and a brown sugar crumb topping. One batch fills a standard 12-cup muffin pan.
Use thick cherry pie filling for the center. Divide half the batter among the liners, add the filling, then cover with the remaining batter before sprinkling on the crumbs. This keeps the filling inside the muffins as they bake.
The muffin batter uses softened butter, while the topping uses melted butter. Keep those portions separate, along with the two flour amounts, so the topping ingredients do not accidentally go into the batter.
Check for doneness in the muffin crumb, away from the cherry center. Filling on the toothpick is expected, but wet batter means the muffins need more time. Let them rest in the pan for 10 minutes, then move them to a rack; the cherry filling stays hot.
Questions You May Have About This Recipe
Can I use canned cherry pie filling?
Yes, this recipe calls for canned cherry pie filling. A homemade filling should be fully cooled and similarly thick, with pitted cherries and no loose, watery juice. Thin compote may make the centers soggy.
Can I make these ahead of time?
Let them cool fully before storing airtight. Keep in a cool room for up to 2 days, or refrigerate at 40°F or below for up to 5 days. The topping will soften during storage.
Can I freeze these muffins?
Yes. Wrap the cooled muffins individually and freeze in a sealed bag or container for up to 2 months for best quality. Thaw before gently warming; microwave heating softens the topping.
Do I need to use muffin liners?
Liners make cleanup easier, but you can also grease the muffin tin well.
Can I use a different fruit?
A similarly thick fruit pie filling is the closest substitute. Plain fresh or frozen fruit has a different moisture and sugar balance, so it is not a direct swap for the cherry pie filling.
What You Need to Make Cherry Cobbler Muffins
For the Muffins
1 ¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup cherry pie filling
For the Crumb Topping
½ cup flour
¼ cup brown sugar
¼ cup butter, melted
As an Amazon Associate I earn from qualifying purchases. A USA Pan 12-cup muffin pan (paid link) fits this batch. Use paper liners as directed. Avoid cooking spray on this pan and follow its 450°F maximum oven temperature.
How to Make Cherry Cobbler Muffins
Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, then mix in sour cream.
Add dry ingredients to wet ingredients and stir until just combined.
Divide half the batter among the 12 muffin cups. Add about 1 tablespoon plus 1 teaspoon cherry pie filling to each, then divide the remaining batter over the filling.
In a small bowl, mix the crumb topping ingredients and sprinkle over each muffin.
Bake for about 20 to 22 minutes, until golden and a toothpick inserted into the muffin crumb, avoiding the cherry filling, comes out without wet batter. Cool in the pan for ten minutes, then transfer to a rack.
Tips
Don’t overmix the batter or the muffins will be dense.
Use a thick pie filling rather than cherries packed in juice. Keep the filling centered and divide the full cup among the 12 muffins.
Almond extract is optional. Start with a few drops because it is much stronger than vanilla.
Sprinkle a little cinnamon into the crumb topping for warmth.
Serve once the centers have cooled enough to eat. Butter or vanilla glaze is optional; neither is included in the ingredient amounts.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These muffins were incredible. They tasted like cherry cobbler in muffin form. My husband had three.” Susan L.
⭐️⭐️⭐️⭐️ “I used canned cherry pie filling and they came out perfect. Soft, moist, and full of flavor.” Carol D.
⭐️⭐️⭐️⭐️⭐️ “Made these for brunch and everyone raved about them. The crumb topping was my favorite part.” Linda H.
⭐️⭐️⭐️⭐️ “Delicious and easy to make. I added a little almond extract and it gave them a bakery flavor.” Patty M.
⭐️⭐️⭐️⭐️⭐️ “These muffins made my kitchen smell amazing. I’ll be baking them again next weekend.” Diane F.
Printable Recipe
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Cherry Cobbler Muffins
Sour cream muffins layered with thick cherry pie filling and finished with brown sugar crumbs. This recipe makes 12 standard muffins; check the crumb beside the filling for doneness.
Ingredients
- For the Muffins
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup cherry pie filling
- For the Crumb Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup butter, melted
Instructions
- Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, then mix in sour cream.
- Add dry ingredients to wet ingredients and stir until just combined.
- Divide half the batter among the 12 muffin cups. Add about 1 tablespoon plus 1 teaspoon cherry pie filling to each, then divide the remaining batter over the filling.
- In a small bowl, mix the crumb topping ingredients and sprinkle over each muffin.
- Bake for about 20 to 22 minutes, until golden and a toothpick inserted into the muffin crumb, avoiding the cherry filling, comes out without wet batter. Cool in the pan for ten minutes, then transfer to a rack.
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