Ingredients
Scale
- 1 Mrs. Smith’s Cherry Pie
Muffins
- 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
Topping
- 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
Instructions
- 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.
Notes
Additional time to bake and cool the pie is necessary
- Prep Time: 20 minutes
- Cook Time: 35 minutes