Cherry Cobbler Muffins
Cherry Cobbler Muffins are soft, buttery, and filled with cherry pie filling. Topped with a crumb topping for a perfect easy-to-make treat.
Sometimes, the best recipes come from wanting the taste of a classic dessert without all the effort. That’s exactly how these cherry cobbler muffins were born. I wanted that warm, sweet, juicy cherry flavor wrapped in a soft muffin with a buttery crumb topping. These muffins deliver that and more.
The first time I made them, my wife walked into the kitchen just as they came out of the oven. The smell of baked cherries and brown sugar filled the whole house. We both grabbed one before they had even cooled, and the mix of tart cherries with that crisp crumble on top made them an instant favorite.
Now, they’ve become a regular weekend bake in our home. They’re perfect with coffee in the morning, for dessert after dinner, or as a sweet treat to share. These muffins taste like comfort, and every bite feels like a spoonful of homemade cherry cobbler in muffin form.
Questions You May Have About This Recipe
Can I use canned cherry pie filling?
Yes, cherry pie filling works great and keeps things simple. You can also use homemade cherry compote if you prefer.
Can I make these ahead of time?
Yes, they store well in an airtight container at room temperature for up to three days or in the fridge for five.
Can I freeze these muffins?
Yes, freeze them once cooled and reheat in the oven or microwave before serving.
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?
Absolutely. Blueberries, peaches, or raspberries work well with the same base recipe.
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
How to Make Cherry Cobbler Muffins
Preheat oven to 350°F and line a muffin tin 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.
Spoon a bit of batter into each muffin cup, add a spoonful of cherry filling, then top with more batter.
In a small bowl, mix the crumb topping ingredients and sprinkle over each muffin.
Bake for 20 to 22 minutes or until golden brown. Let cool before serving.
Tips
Don’t overmix the batter or the muffins will be dense.
If your cherry filling is too wet, drain some liquid before adding.
Add a touch of almond extract to the batter for extra flavor.
Sprinkle a little cinnamon into the crumb topping for warmth.
Serve warm with a pat of butter or a drizzle of vanilla glaze.
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
Soft, buttery muffins filled with sweet cherry pie filling and topped with a crisp crumb topping. A simple bake that tastes like a classic cherry cobbler in muffin form.
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 muffin tin 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.
- Spoon a bit of batter into each muffin cup, add a spoonful of cherry filling, then top with more batter.
- In a small bowl, mix the crumb topping ingredients and sprinkle over each muffin.
- Bake for 20 to 22 minutes or until golden brown. Let cool before serving.
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