Recipes
Step 1
Preheat oven to 375°.
Step 2
Place foil muffin liners into two 12-cup muffin pans (24).
Step 3
Mix topping ingredients together in a bowl and set aside.
Step 4
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.
Step 5
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).
Step 6
Once the muffins have baked, remove from the oven and allow cool for 5 minutes in the muffin pans.
Step 7
Take of out pans and place onto a wire rack or plate to finish cooling.
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.