Scrumptious Cherry Pie Muffin Recipe

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This juicy and delicious cherry pie muffin recipe is simple to make and a nice twist for a breakfast muffin. Using real butter, freshly milled flour, and cherry pie filling, it couldn’t be easier to whip up this special muffin. Other delicious breakfasts to make with freshly milled flour are pancakes, biscuits, and banana bread.

One of the easiest breakfasts I make for my family are muffins. And I’m always testing out new recipes and trying to make mornings easier and more efficient, without sacrificing flavor. That’s why I’m so excited to share this recipe with you!

These muffins are full of deliciously juicy cherries. When you cut them open, you won’t need to add any jam or jelly to them because they’re already so good!

Why You’ll Love This Recipe

Moist Muffin – Your muffin will be moist and delicious by adding the cherry pie filling and using freshly milled flour.

Extra Nutrition – Freshly milled flour keeps all the vitamins and minerals intact and in your food. Bags of flour that you get from the grocery store are often devoid of key vitamins and minerals.

Quick Breakfast – Muffins are fast to make and bake, making your morning easier and less stressful. For even faster mornings, you can make the muffin batter the night before. You can even go so far as to fill your muffin pan the night before and cover it with plastic wrap! Then all you would have to do in the morning is preheat your oven, unwrap your muffin pan, and set your pan in the oven.

Ingredients

This recipe will make 24 muffins. I’ll go over ingredient substitutions you can make but wanted you to have the original recipe, too. If you don’t need 24, cut the recipe in half. These muffins hold up well in the freezer, though.

• Flour – You need 3 cups of freshly milled flour. Simply pour 3 cups of wheat berries into your grain mill, grind it up into flour, and there you go. It’s better to measure the grains before milling than measuring the fluffy flour after it’s full of air.
• Sugar – You need 1 cup of sugar. I use organic cane sugar because it tastes better and has more nutrition, but use what you have.
• Baking soda – Use 1 and 1/2 tablespoons of baking soda.
• Salt – Use 1/2 teaspoon of good, kosher sea salt. Redmond real salt is my favorite.
• Unsalted butter – Use 3/4 cups of cold butter. That’s the same as 1 and 1/2 sticks of butter (12 tablespoons).
• Milk – You will need 1 and 3/4 cups of milk.
• Fruit Pie Filling – Use your favorite can of fruit pie filling. Use between 16 ounces and 20 ounces so that your muffins aren’t too wet.

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How to Make Cherry Pie Muffins Using Freshly Milled Flour

This easy recipe will make a deliciously moist cherry muffin that you can eat with breakfast, lunch, dinner…even dessert. 

Make the Muffins

First, preheat your oven to 400°F (200°C).

Then line your muffin pan with parchment paper muffin liners, or grease your muffin pan really well.

Get your grain mill out and grind some flour. Grind up 3 cups of wheat berries. Remember to measure the wheat berries and not the finished flour…which will be a lot more voluminous. If you don’t have a grain mill, use 3 cups of all purpose flour.

Now, I like to mix the ingredients in my food processor to make things quicker, but you can use a large bowl if you prefer.

Mix together the 3 cups of freshly milled flour, 1 cup sugar, and and 1 and 1/2 tablespoons of baking soda in your food processor or large bowl.

Next, add 12 tablespoons of sliced butter. Be sure to use very cold butter.

Pulse the butter in your food processor until the mixture looks like coarse crumbs.

Then add 1 and 3/4 cups of cold milk while your food processor is going.

Once your batter is made, it’s time to add your can of fruit pie filling. Use anywhere from 16 ounces to 20 ounces of fruit pie filling for best results. Any more wetness than that will give you extra-wet, unappetizing muffins later.

I mix in the pie filling by hand right inside the food processor. If you have a smaller food processor, you might need to pour your muffin batter into a large bowl first to avoid a mess.

Just stir until the pie filling is incorporated. You don’t need to over-mix or overthink it.

Pour the muffin batter into your muffin pans.

Bake the muffins in the center of a 400°F (200°C) oven for about 20 minutes or until they are golden brown. You can check for doneness by sticking a toothpick into the center of your muffin. When a toothpick comes out clean, they’re done.

Tips

Flour – You can use all purpose flour for this recipe, or use any mixture of freshly milled flour. I usually use an equal mixture of hard red wheat and soft white wheat. However, if you want an extra-buttery flavor in your muffins, einkorn is a great way to go.

Milk – Any combination of milk or buttermilk will work in this recipe without much difference.

Fruit Pie Filling – Use your family’s favorite fruit pie filling to make things quick and easy for you in the morning. This can be from a can you bought at the grocery store, or homemade fruit pie filling. I’ve made cherry pie muffins and blueberry pie muffins, and my family loved them both. If you use peaches or other large, juicy fruit, drain out some of the liquid first so that your muffin batter isn’t too wet.

Optional Topping – You can also make these muffins with a topping. Mix together 2 tablespoons of cold butter, 2 tablespoons of sugar, and 1/2 teaspoon of cinnamon until crumbly. Then sprinkle on top prior to baking. Another topping idea I’ve enjoyed is 2 tablespoons of oats, 2 tablespoons of butter, and 1/2 teaspoon of pumpkin spice. You don’t really need a topping in order to have a delicious muffin, though.

More Breakfast Recipes from the Farm

• Moist Chocolate Banana Bread Recipe
• Best Homemade Pancake Recipe Using Fresh Milled Flour
• Easy 3 Ingredient Homemade Biscuits Recipe (No Milk)
• Easy Cheesy Zucchini Casserole

If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @rivers.family.farm.