So this is one of those kooky recipes you probably won’t find anywhere else. 😉 It all started last Sunday when we woke up to 6? 8? inches of snow and the HH went outside to shovel the driveway so The Girl could get to work. And well, I felt sorry for him and decided to whip up a batch of muffins so he’d having something nice and warm to eat for breakfast when he came inside.
Our family LOVES my friend Jane’s blueberry muffin recipe, but we didn’t have any blueberries. But we did have a can of cherry pie filling. So I decided to search online for a muffin recipe with cherry pie filling in it. Except after searching online for a few minutes I couldn’t find a single recipe that had a high rating, or anything that looked very appealing to be quite honest.
I quickly concluded that it was the actual filling of the pie cherries that was the culprit. Not the cherries. So. What to do what to do? I rinsed the cherries and got rid of the goo.
I used Jane’s blueberry muffin recipe as my base {swapping out the blueberries for cherries and using almond extract instead of vanilla} and added my favorite crumb topping {from my friend JJ’s Apple Crumb Pie recipe} and what do you know… the muffins turned out great!
My husband came in from clearing the driveway and had gobbled down 3 muffins over the kitchen sink before stopping to say, Hey, these are really good, what’s in these?
So you know, I think we can call this recipe a winner! 🙂 Cherry almond muffins, who knew? So if you still have a can of leftover cherry pie filling in your pantry from the holidays and you don’t know what to do with it… Give these muffins a go! We think they’re great.
Have a wonderful day everyone,
~ Mavis
A Recipe for Cherry Almond Muffins Made with Canned Pie Filling … Sort Of
Ingredients
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
Instructions
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.
Kari says
Perfect! I have two cans of cherries that I got free from Albertsons that I had no idea what to do with. I will make these this weekend!
Christine says
Yankee ingenuity! Run with it Mavis!! I’m going to make some of these!
Vivian says
Uh……and the ingredients in the crumb topping are….???? I believe we are missing something!
Mavis Butterfield says
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
Vivian says
Thanks!
Gigi says
The muffins sound (and look) delicious – but I’m more excited to try the crumb recipe – I’ve never been able to master that; but this looks promising.
Laura L. says
Thanks so much for answering my request for this recipe…I can’t wait to try it.
Fran says
Did you triple the recipe for crumb topping in the picture above? because that looks way more than 3 tablespoons butter.
Mavis Butterfield says
No I did not triple the crumb mixture, the ingredient amount listed is the correct amount.
Carol says
Did you use sour or sweet cherrie pie filling?
Mavis Butterfield says
The can did not specify sweet or sour. Just premium cherry pie filling. I hope that helps.
Cheryl Hook says
Think this will work in a 13×9” pan? How long would I bake?
KristinMarie says
Loved this recipe! I also saved the cherry syrup that I separated from the cherries and drizzled that on top of the crumble at the end! Just heavenly!! Thank you ❤️
Helen says
Thanks for creating and sharing this recipe. I wanted to use up a can of black currant fruit filling and had previously learned that this fruit filling does not make a decent pie. I followed your your technique to drain the fruit however I did not rinse it. I reduced the sugar quantity a bit and used vanilla instead of almond extract. I folded the syrupy fruit into the batter. The resulting muffins made a pleasant breakfast on a cold day. Plus, it’s one more item out of the pantry but not wasted.
Jessica says
This recipe gets rave reviews from my family! Major points for helping me use up a can of dark cherries in juice that has been sitting in my pantry for ages. Made 8 jumbo/Texas size muffins and baked @400F for 25 mins. Thank you!!
Debbie says
I made these this morning. I used Splenda sugars and unsweetened applesauce in place of butter and fresh cherries. Still amazing muffins. Thank you!
Rachel says
Can margarine be used Instead of butter?
Katherine A Dietz says
Is it possible to add some cream cheese to these muffins and how much?
Thanks,
Katherine
Jessie staggs says
Could you use canned tart cherries instead of washing the pie filling off the others?