Cherry Pie Muffin Recipe
These easy and delicious cherry muffins taste a bit like cherry pie and disappear almost as quickly as it takes to make them. The buttery crumb combines with juicy cherries from cherry pie filling in a delightful way. You can add extra toppings to your muffins or leave them plain, but I know you'll enjoy them either way.
Equipment
- food processor (or large bowl and dough whisk)
- measuring cups and spoons
- muffin pans and paper liners
Ingredients
- 3 cups flour (3 cups wheat berries or 3 cups all purpose flour)
- 1 cup sugar
- 1½ tbsp baking soda
- ½ tsp sea salt
- 12 tbsp cold unsalted butter, diced
- 1¾ cup milk
- 1 can cherry pie filling (16 oz - 20 oz)
Instructions
- Preheat oven to 400℉. Combine flour, sugar, baking soda, and salt in a food processor or large bowl. Then pulse or cut in diced butter until it resembles coarse crumbs.
- Stir and add milk just until blended, and then add the cherry pie filling.
- Fill lined muffin pans with batter, and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Tips
- Using 3 cups of all-purpose flour and a 16 oz can of cherry pie filling will yield 18 muffins. Using freshly milled flour and a 20 oz can of cherry pie filling will yield 24 muffins.
- You can prepare the muffin batter and fill your muffin pans the night before. Then cover and refrigerate, and bake the following morning.