All the best of cherry cobbler in a muffin. Any type of fruit pie filling can be substituted with just a little bit of processor pulsing.

Anonymous

Recipe Summary

prep:
15 mins
cook:
22 mins
total:
37 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.

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  • Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.

  • Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

212 calories; protein 2.9g 6% DV; carbohydrates 37.6g 12% DV; fat 5.7g 9% DV; cholesterol 21.7mg 7% DV; sodium 287.2mg 12% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2009
These are delicious but need a little work. Making only one batch in a twelve muffin pan is WAY too small and the cooking time is not long enough. I would recommend making two batches of twelve muffins or one batch of muffins in the jumbo muffin pans and cooking them for even as long as double the time. Also definitely use the muffin liners because spraying the pan does not work well for these muffins. Other than that these are amazing muffins! They taste great. Read More
(11)

Most helpful critical review

Rating: 1 stars
04/13/2009
Terrible! I followed the recipe exactly and what came out was mush. Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/06/2009
These are delicious but need a little work. Making only one batch in a twelve muffin pan is WAY too small and the cooking time is not long enough. I would recommend making two batches of twelve muffins or one batch of muffins in the jumbo muffin pans and cooking them for even as long as double the time. Also definitely use the muffin liners because spraying the pan does not work well for these muffins. Other than that these are amazing muffins! They taste great. Read More
(11)
Rating: 4 stars
04/14/2009
Used to put in Easter-goodies basket for my family and my future in-laws. Followed the recipe exactly. I did (2) 6-muffin batches in the normal sized muffin pans but next time I would do (3) batches. Also I just guessed and used a box white cake mix because I was not sure what "all-purpose baking mix" meant. These turned out great. Everyone loved them. They were soft in the center and the streusel topping was yummy! Will definitely make these again. Read More
(7)
Rating: 5 stars
07/27/2009
One of the best muffins I've eaten or made! They are extremely moist and just GOOD!:) The only thing I didn't like about them is that they come out pink because of the cherry filling otherwise they were fantastic! Read More
(5)
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Rating: 1 stars
04/13/2009
Terrible! I followed the recipe exactly and what came out was mush. Read More
(2)
Rating: 5 stars
09/20/2014
These muffins are so moist and yummy! Read More
(1)
Rating: 4 stars
06/30/2009
I have made these twice and have loved them both times. I did bake them for longer than listed. Also the topping is a little heavy so the muffins tend to cave in a little but they taste great. I will be making them again. Read More
(1)
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Rating: 5 stars
04/07/2020
Delicious. But remember to spray your liners with cooking oil and don't fill your cups more then 1/2 full with 1st mixture. I went to 3/4 and by the time I added the extra cherries and topping the cups were full. They oozed out but I put a drip pan under them while baking. Read More