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Easter will be here before you know it. It’s one of my favorite holidays with the candy, spring weather, and blooming flowers. Plus, there’s always Easter brunch.
It’s such a great time to sit down with the people who mean the most to you and celebrate. And for me, it is all going to start with these Cherry Pie Muffins. These muffins don’t just taste like cherry pie, they are actually made with it! A Mrs. Smith’s Cherry Pie to be exact.
Mom told me when she was growing up Mrs. Smith’s pies were always on the table for holidays and big family dinners. They were her favorite and then when she began her own life and family, she continued serving them.
We love Mrs. Smith’s pies because they taste like we made them and are made with real butter, unlike all the other frozen pies on the market. While Mrs. Smith’s pies are perfect for Easter or any other holidays, they are great for beating the Monday blues and celebrating the weekend or any other occasion.
When we aren’t in the mood for a fruit pie, we turn to Edwards’ pies for a creamy treat with lots of different layers, flavors, textures, and a home baked cookie crust. Now I can’t pick. Luckily we don’t have to! Join Ibotta and you can earn $1.00 for each Mrs. Smith’s and Edwards pie you purchase. You can stock up at Walmart, just like I did.
Now back to these muffins. When I shared these with my neighbors, they received reviews as the best muffins ever. So clearly you need to make these. They are cinnamon-y and loaded with the cherry pie filling and then topped with a pie crust streusel. That’s right. I said it. PIE CRUST STREUSEL!
In fact you better not wait until Easter to make these muffins and serve a Mrs. Smith’s or Edwards pie! Head to the store today! What flavor do you want to try first?
1 Mrs. Smith’s Cherry Pie
1 ¾ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon kosher salt
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup olive oil
¾ cup milk (I used almond, use what you love)
2 cups of the filling from the pie
¼ cup old fashioned rolled oats
2 teaspoons ground cinnamon
1 heaping cup crust from the pie
2 tablespoons granulated sugar
2 tablespoons olive oil
Prepare the pie according to the instructions on the box. Cool completely, preferably overnight.
When ready to make the muffins, preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
Make the muffins. In a medium bowl, stir together flour, baking powder, cinnamon, and salt.
In a large bowl, stir together sugar, eggs, vanilla, and oil until well combined. Alternately add the milk and flour mixture, beginning and ending with the flour. Stir until combined. Stir in the cherry pie filling until distributed.
Make the streusel. In a small bowl, stir together oats, cinnamon, the pie crust, sugar, and olive oil until combined.
Using an ice cream scoop, evenly distribute the batter in the muffin tin. Top with the streusel.
Bake 30-35 minutes until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Additional time to bake and cool the pie is necessary