Gluten-Free Cherry Cobbler Muffins
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
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 cold butter
cut into pieces
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
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.
Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
There are no reviews for this recipe yet, use a form below to write your review