1-Getting started: Getting started with Cherry Cobbler Muffins is easy and rewarding, especially if you’re new to baking. Follow these straightforward steps to create muffins that look and taste amazing. Preheat your oven to 375°F and line a 12-cup muffin pan with liners or non-stick spray to set the stage for success.

2-First, sift 2 cups all-purpose flour, ½ teaspoon salt, and 2 teaspoons baking powder in a bowl and set aside. In another bowl, whisk 2 large eggs, ¼ cup melted salted butter, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ¾ cup milk until smooth. Gently combine the dry and focused ingredients, stirring just until mixed to keep the batter light.

3-Next, drain half of the 21 ounces cherry pie filling, rinse the cherries, and toss them in the remaining 1 tablespoon all-purpose flour before folding into the batter. Divide the batter into the muffin cups, then top each with 2 to 3 cherries and a bit of the remaining pie filling for that extra cherry burst. For the streusel, mix ¼ cup cold salted butter (cubed), ½ cup all-purpose flour, 1 teaspoon baking powder, ¼ cup granulated sugar, and ¼ teaspoon cinnamon until crumbles form; add 1 tablespoon milk or heavy cream and sprinkle over the muffins.

4-Bake for 22 to 25 minutes, or until a toothpick comes out with a few crumbs, then cool for 10 minutes before serving warm. This recipe takes about 20 minutes to dept prep and 25 minutes to cook, totaling around 55 minutes. Remember, rinsing and draining the cherries keeps the batter from getting too wet, and avoiding overmixing helps for a lighter texture.