Preheat oven to 375°.
Place foil muffin liners into two 12-cup muffin pans (24).
Mix topping ingredients together in a bowl and set aside.
In a separate bowl, mix together eggs, sugar, oil, vanilla extract, baking soda, salt and Lucky Leaf Cherry Pie Filling, once mixed together add the flour until blended.
Scoop cherry batter into prepared muffin liners – fill about 2/3 to 3/4 full; sprinkle the topping mixture evenly on all the muffins and bake for about 30 minutes (or until a toothpick inserted in the middle comes out clean).
Once the muffins have baked, remove from the oven and allow cool for 5 minutes in the muffin pans.
Take of out pans and place onto a wire rack or plate to finish cooling.
What others are saying about this recipe
I have pints of cherry pie filling I made last summer and am trying to use up. I’ve used this recipe twice to make muffins with them, and I love it. I don’t use the recipe exactly, as I only add 1/2 c of sugar to the batter, and I don’t bother with the streusel topping. That said, it’s an excellent recipe, and I can’t wait to try it with other preserves I have on hand.