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  • 1/3 cup Brown sugar
  • 1/4 cup Butter, melted
  • 1 1/4 cups quick rolled oats
  • 1/2 teaspoon Cinnamon


  1. Step 1
    Preheat oven to 375°.

  2. Step 2
    Place foil muffin liners into two 12-cup muffin pans (24).

  3. Step 3
    Mix topping ingredients together in a bowl and set aside.

  4. 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.

  5. 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).

  6. Step 6
    Once the muffins have baked, remove from the oven and allow cool for 5 minutes in the muffin pans.

  7. Step 7
    Take of out pans and place onto a wire rack or plate to finish cooling.

What others are saying about this recipe

  1. Rachel says:

    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.

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