These gluten-free cherry muffins are sprinkled with a buttery oat topping creating a cobbler-like effect. Living gluten-free doesn't mean deprivation!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
82 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
Step 2
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Step 3
Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter.
Step 4
Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
Ingredients
1 cup milk
1 egg, beaten
1 teaspoon gluten-free baking powder
2 cups gluten-free all-purpose baking flour
2 tablespoons cold butter, cut into pieces
2 cups pitted and chopped fresh cherries (including any juice from chopping)
