Monday, May 21, 2012

Cherry Cobbler Muffins

Guess what I had in the freezer that I needed to use?

If you guessed cherry pie filling, you would be correct!

What started out as a way to use more freezer fare and have something for breakfasts this week, turned delicious! These will be going at the top of my favorites list. They are definitely worth a repeat, at the least.

I'm going to miss baking over the next couple of months. I've been asked by the hubby's aunt not to bake while I'm staying with them. She gave me the following reasons not to bake:

1. She will get fat- She said it's extremely hard for women in their 50's to maintain or lose weight. I'll give her that one :)
2. The hubby's uncle has diabetes and can't eat sugar, but is tempted to when it's around. I'll give her that one, too.
3. She has no willpower- if there are sweets around the house, she will eat them. Guess what? I will give her that one, too.

I will be allowed to make muffins once a month, due to the fact that Aunt wants more Raspberry Lemonade Muffins :) I'm just reminding myself that soon I will have my own beautiful kitchen to cook and bake in. I'm soooooo ready! :)

I cup cherry pie filling
1 tsp lemon juice
1/2 tsp almond extract
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 large egg
1 1/4 cups milk
2 tbsp butter, melted

Crumb topping:
1/2 cup sugar
1/2 cup flour
1 1/2 tsp cinnamon
1/4 cup butter, cold

1. Preheat oven to 350 degrees.
2. In a small bowl, combine cherry pie filling, lemon juice, and almond extract. Set aside.
3. In a large mixing bowl, combine flour through salt. Whisk to combine all and set aside.
4. In a separate large mixing bowl, combine egg, milk, and butter. Whisk until thoroughly mixed.
5. Add flour mixture to the egg mixture. With a spatula, stir until just moistened.
6. In another small bowl, combine all ingredients for the crumb topping. Cut into the mixture until is resembles coarse sand.
7. Line a muffin pan with muffin liners. Put a scoop of batter into the liner. Place 3 cherries on top of the batter. Put another scoop of batter on top of the cherries. Finish by sprinkling crumb topping on top of the batter. Repeat with all muffin cups.
8. Bake in preheated oven, 15-20 minutes or until a toothpick comes out clean. Let sit in pan for 10 minutes. Remove to a cooling rack, and cool completely before storage.

Muffins adapted from Your Cup of Cake

Crumb topping adapted from


  1. They look yummy. I give them all 3 reasons too, it's why I can't back any more :( me & mike (along with everyone around us) is trying their best to lose weight. I got an IUD not to long ago & one on the side effects is putting weight on that's very hard to get off. So I'm trying to eat better.

    1. When are they going to come up with a birth control that doesn't make people gain weight? They'd make a fortune on that!
      I'll try to enjoy my time off from baking. More time to work out, I guess. LOL.