Gluten-Free Cherry Cobbler Muffins
Ingredients
- 2 cups gluten-free all-purpose baking flour
- ½ cup white sugar
- 1 teaspoon gluten-free baking powder
- 1 cup milk
- ¼ cup vegetable oil
- 1 large egg, beaten
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups pitted and chopped fresh cherries (including any juice from chopping)
- ¼ cup gluten-free rolled oats
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 tablespoons butter, cold, cut into pieces
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine flour, ½ cup white sugar, and baking powder in a large bowl; make a well in center. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl until blended; pour into well in flour mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Spoon batter into the prepared muffin cups, filling each ⅔ full
- Combine oats, brown sugar, ¼ cup white sugar, and butter in a small bowl until crumbly; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in centers comes out clean, about 20 minutes.
Source
Original recipe: View Original