Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Cherry Cobbler Muffins Recipe
INGREDIENTS:
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1 box (12.75 ounce) Betty Crocker Cinnamon Toast Crunch Muffin Mix (see tips below)
2/3 cups milk
1/4 cup butter, melted
2 eggs
1 can (21 ounce) cherry pie filling
(see my tips below)
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DIRECTIONS:
1: Preheat oven to 425°F. In a large bowl, whisk together the muffin mix (setting the streusel packet aside for later), milk, melted butter and eggs until smooth.
2: Spoon batter into 12 muffin tins lined with cupcake wrappers, about half to 2/3 full.
3: Scoop 2 tablespoons of cherry pie filling on top of the batter. For best results, use more cherries and less of the sauce.
4: Sprinkle streusel topping over each cupcake.
5: Bake in preheated oven for 15-20 minutes, or just until the edges of the cupcakes are golden brown and the centers are set. Cool before removing from muffin tins and serving.
Darlene’s Tips: If you can’t find the cinnamon toast crunch muffin mix, you can try using the Cinnamon Streusel Muffin Mix or just use any muffin mix that you want and skip the streusel topping. You can also use various pie filling like apple, blueberry (would be awesome on top of blueberry muffins) or try some pieces of canned fruit like peaches or pineapple!
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