Cherry Cobbler Muffins

Classic cobbler meets muffin magic—perfect for breakfast or dessert.

There’s something so nostalgic about cherry cobbler. Maybe it’s the sweet-tart cherries bubbling under a golden, crunchy topping or the way it fills the kitchen with a warm, fruity aroma. Now imagine taking all of that cobbler goodness and turning it into a soft, handheld muffin that’s perfect for any time of day.

Enter: Cherry Cobbler Muffins—a recipe that blends tender vanilla muffin batter with bursts of cherry pie filling, topped with a buttery, cinnamon streusel. They’re like little individual cobblers wrapped in muffin liners. These muffins aren’t just adorable—they’re absolutely addictive.

Whether you’re baking for a weekend brunch, a cozy coffee date, or just because you have a can of cherry pie filling sitting in your pantry, this is one recipe you’ll come back to again and again.

Why You’ll Fall in Love With These Muffins

These muffins are the ultimate mashup of two comfort food classics: muffins and fruit cobbler. Here’s why they’re such a crowd-pleaser:

Easy to make: You don’t need any fancy tools or techniques—just a couple of bowls and a muffin pan.
Sweet and tart: The cherries bring just enough tang to balance the sweetness of the muffin and topping.
That crumble topping: It’s buttery, crisp, and kissed with cinnamon—everything you’d expect from a good cobbler.
Customizable: Switch up the fruit, add nuts, or even mix in chocolate chips if you’re feeling adventurous.
Perfect for any time of day: Great with your morning coffee or served as a light dessert with whipped cream.

Let’s Talk Ingredients

You probably already have most of these on hand. Here’s a quick overview of what goes into making these muffins shine:

For the Muffin Batter:

All-purpose flour: The base of the muffin. Plus an extra tablespoon for tossing the cherries to help them stay suspended.
Baking powder: Gives the muffins that beautiful lift.
Salt: Balances the sweetness and enhances flavor.
Granulated sugar: Just enough to sweeten the muffins without overwhelming them.
Eggs: For structure and richness.
Melted butter: Adds flavor and moisture.
Milk: Keeps the crumb tender.
Vanilla extract: Rounds out the flavor.
Cherry pie filling: The star of the show—just enough sweetness and a juicy pop in every bite.

For the Streusel Topping:

Cold salted butter: Helps create those perfect buttery crumbles.
Flour + sugar: The base of your crumb topping.
Cinnamon: For warm, cozy flavor.
Baking powder: Gives the topping a little lightness.
Milk or cream: Helps bring it all together into clumps.

Pro Tips for the Best Cherry Muffins

Drain and rinse your cherries: It might sound strange, but washing off some of the excess pie filling ensures your muffins aren’t soggy. You’ll still add some of the filling gel to the tops later for that cobbler look.
Toss cherries in flour: This step helps the fruit stay evenly distributed in the batter instead of sinking to the bottom.
Don’t overmix the batter: Stir just until the dry and wet ingredients are combined. Overmixing leads to dense muffins.
Tent with foil if over-browning: If the tops are browning too quickly, loosely cover the pan with foil near the end of baking.
Use parchment liners: These help release the muffins cleanly, especially with sticky cherry filling and crumb topping involved.

Make It Your Own: Variations & Add-Ins

Love to experiment? Try these creative twists:

Swap the fruit: Blueberry, peach, apple, or raspberry pie filling all work beautifully.
Go fresh: Use fresh or thawed frozen cherries (just drain well and toss with flour).
Add crunch: Fold in chopped pecans or walnuts for a nutty touch.
Amp up the spices: Add a pinch of nutmeg or allspice to the muffin batter for more depth.
Top with glaze: Drizzle with a simple powdered sugar glaze after baking for a bakery-style finish.

Storing and Freezing Tips

These muffins are fantastic fresh out of the oven, but they also hold up well for make-ahead prep:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Extend freshness by storing in the fridge for up to 5 days. Warm slightly before eating.
Freezer: Once cooled, place muffins in a single layer in an airtight container or freezer bag. Freeze up to 1 month. Thaw at room temp or microwave for 20–30 seconds.

How to Serve Cherry Cobbler Muffins

These muffins are so versatile, you can dress them up or down depending on the occasion:

Breakfast or brunch: Serve warm with coffee, tea, or a vanilla latte.
Snack time: Enjoy with a glass of cold milk or iced tea.
Dessert: Add a scoop of vanilla ice cream or a swirl of whipped cream.
Picnic basket treat: Pack them up for a summer outing or road trip.

Cherry Cobbler Muffins

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 muffins

Ingredients

Muffin Batter:

2 cups all-purpose flour, plus 1 tablespoon (for cherries)
½ teaspoon salt
2 teaspoons baking powder
2 large eggs
¼ cup salted butter, melted and cooled
½ cup granulated sugar
1 teaspoon vanilla extract
¾ cup milk
1 (21 oz) can cherry pie filling, divided

Streusel Topping:

¼ cup salted butter, cold and cut into cubes
½ cup all-purpose flour
1 teaspoon baking powder
¼ cup granulated sugar
¼ teaspoon ground cinnamon
1 tablespoon milk or heavy cream

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with parchment liners or grease with nonstick spray.
Mix dry ingredients: In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
Mix wet ingredients: In a large bowl, beat eggs, melted butter, sugar, vanilla, and milk until smooth and well combined.
Combine batter: Gently stir dry ingredients into the wet mixture. Do not overmix—just stir until no dry streaks remain.
Prepare cherries: Drain and rinse half the can of cherry pie filling. Pat cherries dry and toss with 1 tablespoon flour.
Fold in cherries: Gently fold floured cherries into the batter.
Fill muffin cups: Divide batter evenly into muffin cups using a scoop or spoon. Top each with 2–3 cherries and a spoonful of reserved pie filling gel.
Make the streusel: In a small bowl, use a fork or your fingers to combine flour, sugar, cinnamon, and baking powder. Add the cold butter and mix until crumbly. Stir in milk or cream just until the mixture clumps together.
Top muffins: Sprinkle streusel generously over each muffin.
Bake: 22–25 minutes or until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.

Nutrition (Per Muffin)

Calories: ~292
Fat: 9g
Carbs: 48g
Sugar: 13g
Protein: 5g
Fiber: 1g

Final Thoughts

These Cherry Cobbler Muffins are the kind of recipe that feels special without being fussy. They look bakery-worthy, but they’re easy enough for a weekday morning. Each bite delivers a soft, moist crumb with juicy cherries and that irresistible cinnamon crumble on top.