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A Recipe for Cherry Almond Muffins Made with Canned Pie Filling … Sort Of

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  • Author: Mavis Butterfield



Ingredients {for the muffin batter}

1/2 cup butter
2 eggs
1 1/8 cup sugar
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. almond extract
1 can rinsed cherries from a 21 ounce can of cherry pie filling

Ingredients {for the crumb topping}

1/3 cup all-purpose flour
1/4 cup sugar
1/8 cup brown sugar
3 tablespoons butter
1/8 teaspoon salt


Preheat oven to 400 degrees. Lightly butter muffin tins or line with muffin liners.

Cream the butter, eggs and sugar together with a mixer. Combine dry ingredients in a separate bowl and set aside. Add almond extract to the milk. Alternately add flour mixture and milk mixture to butter mixture, mixing to combine {do not over mix!}. Fold in cherries. Fill muffin tins 2/3 full {I always use a 3 tablespoon cookie scoop to make sure I get the exact amount of batter into each cavity}.

In a small bowl, using your fingers, cut the butter into the other topping ingredients. Pour roughly a tablespoon of the crumb mix loosely over each muffin.

Bake at 400 degrees for 18 minutes or until a toothpick inserted in the center comes out clean. This recipe makes 16 muffins.