Preheat oven to 375°F and line a muffin tin with paper liners or lightly grease.

In a small bowl, combine flour, salt, and baking powder. Set aside.

In a large mixing bowl, whisk together eggs, melted butter, sugar, vanilla extract, and milk until smooth.

Add the dry ingredients into the wet ingredients and stir gently just until combined. Do not overmix, as this can make the Cherry Cobbler Muffins dense.

Transfer about one cup of the cherry pie filling to a strainer and rinse excess pie filling from the cherries. Allow to drain completely. Toss the drained cherries in 1 tablespoon of flour.

Fold the floured cherries into the muffin batter gently.

Fill muffin liners about ¾ full. Spoon a small amount of remaining cherry pie filling on top of each muffin for extra flavor.

Prepare the streusel: In a bowl, combine flour, sugar, baking powder, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly. Stir in milk just until crumbs form.

Sprinkle streusel evenly over each muffin.

Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack.

Serve warm or at room temperature.