Cake Mix Cherry Muffins
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Cake Mix Cherry Muffins are seriously easy to make and so delicious! There are only two ingredients in the muffins: cake mix and cherry pie filling. You can leave them as they are or add a glaze or streusel. I added streusel, because, why not?
Cake Mix Cherry Muffins
These are so easy to make with two simple ingredients. Cake Mix Cherry Muffins are the kind of recipe that makes baking feel easy and fun. And, a good recipe for beginners or children. Using a cake mix saves time, and the cherries bring a nice pop of flavor and color to every bite. These muffins are perfect for breakfast, brunch, or a simple treat to share with family or friends.
If you like these cherry muffins, try Cherry Cobbler, Cherry Baked Oatmeal, and FRESH CHERRY SCONES.
Why you’ll ❤️ this recipe.
🏃🏼♀️Quick and simple to make
😋Great flavor and texture
☯️Easy to customize
👨👩👧👦Family-friendly
🧊Freezer-friendly
Why add streusel?
Streusel topping is like frosting for a cake. It levels up the muffin. Just like frosting adds a sweet flavor and a creamy texture, streusel adds crunch and a sweet taste. Streusel is having sugar cookie crumbles on top of your muffin.
Cake Mix Cherry Muffins Method
Make the streusel first
Why? Firm
I have tried making streusel using cold
Also, make these STREUSEL TOPPED PEACH COBBLER MUFFINS and Pecan Pie Muffins. I also have these Cherry Oatmeal Cookies that you’ll flip for!
Mix the muffins
I like to add the pie filling to a bowl first, then add the cake mix. Then I fold it with a silicone spatula, scraping the bottom of the bowl each time. Don’t over-mix this, or your muffins will be tough.
Baking your Cake Mix Cherry Muffins
I like to use cupcake liners even with muffins, so the pan is easier to clean. That’s optional. Fill the liner about 2/3 full. Spoon the streusel over the muffin and slightly press it into the muffin. If you fill the muffin pan too full when the muffins rise, the streusel will fall off the top. That’s also why you’ll want to press the streusel slightly into the batter.
I baked them for 24 minutes at 350°F. If you live at a higher elevation, the time will vary. (My elevation is only 280 feet.)
How to store Cake Mix Cherry Muffins
Store in an airtight container on the counter for 3 to 4 days or in the fridge for 5 to 7 days.
Freezing Instructions
Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
Cooking tips and substitutions
Here are a few simple changes that you can make.
- Use any flavor of cake mix for a different twist. White, yellow, or vanilla mix all work well.
- You can also use different pie fillings to change the flavor.
- Add a touch of almond extract for a richer flavor that complements the cherries.
- Line the muffin tin with paper cups for easy cleanup and neat presentation.
Cake Mix Cherry Muffins FAQ
Yes, you can, but because frozen cherries have less sugar and no added thickeners, you’ll need to add more sugar and cornstarch. I have not tried these substitutions. Why would you? It’s so easy as is. I did a quick internet search and found this (again, I have not tested this.)
Add a Thickener and Sweetener: To mimic the consistency of pie filling, you need to add sugar and a thickener (like cornstarch) to the frozen fruit. A common ratio is 4 tablespoons each of sugar and lemon juice, and 2-4 teaspoons of cornstarch per 1-1.5 pounds of frozen fruit. You can combine these ingredients in a saucepan and cook briefly until the mixture thickens, then add it to your baking dish.
Keep them in an airtight container at room temperature for up to three to four days or refrigerate for five to seven days.
Yes, bake and freeze them for up to three months, then reheat when needed.
Conclusion
In conclusion, Cake Mix Cherry Muffins are a simple recipe for any occasion. They bake up soft, flavorful, and look beautiful with bits of cherry in every bite. It’s the kind of recipe that’s easy to keep on hand and always turns out well.
Cake Mix Cherry Muffins
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Equipment
- ¼ cup spring-release scoop
- wire rack
Ingredients
- 15.25 ounce cake mix white or yellow
- 21 ounce cherry pie filling
Streusel
- 7 tablespoons butter softened
- 1 cup all-purpose flour
- ½ cup brown sugar packed
Instructions
- Preheat the oven to 350℉. Line a standard-size 12-count muffin pan with cupcake liners or spray with Wilton cake release; line a second muffin pan with 4 liners or spray with cake release (or bake in batches). This recipe makes 16 muffins.
Make the streusel
- Mix the flour and brown sugar in a small bowl. Add the softened butter and gently mix with a fork or clean hands. Mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. (It will seem like a lot of streusel, but you want it to cover the muffins. Place the crumb topping mixture in the refrigerator while you make the muffin batter. Cold, firm butter holds its shape better when baking.)7 tablespoons butter, 1 cup all-purpose flour, ½ cup brown sugar
Make the muffins
- In a large bowl, carefully combine the cake mix and cherry pie filling. (Stir gently until combined and don't over-mix. Over-mixing will result in tough muffins.)15.25 ounce cake mix, 21 ounce cherry pie filling
- Using a ¼-cup spring-release scoop, place ¼ cup of batter into the prepared muffin pan, filling them about ⅔ full. Spoon streusel over the muffins. Use the bottom of the spoon to gently tap the crumbs so they stick to the batter. (You don't want them completely pressed into the batter, just nicely adhered to it. Otherwise, it will fall off the sides as the muffins expand.)
- Bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pans, then transfer to a wire rack to continue cooling.