Recipe by Autumn1965
"This is an amazing gluten-free muffin recipe that can be adapted to almost any fresh berry or chopped fruit. The streusel topping sinks into the muffin as it bakes, giving it a lovely cobbler effect. Living gluten-free doesn't mean deprivation! Enjoy!"
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gluten-free all-purpose baking flour
gluten-free baking powder
pitted and chopped fresh cherries (including any juice from chopping)
gluten-free rolled oats
cold butter, cut into pieces
I chose to make this with AP flour and regular baking powder because we do not eat gluten free. I did add in an additional teaspoon of baking powder and a half teaspoon of salt. I added the cherry juice into the wet ingredients instead of waiting until the end (to prevent overmixing) and I tossed the cherries in the dry ingredients to help prevent sinking. I made no other changes. Baked at 350*, they were done at just over twenty minutes. My family made quick work of these, they were pretty much gone by mid-day. My husband actually called me at home to ask if I could make more. DELICIOUS!
These were pretty good. I thought they would have a bit flavor than they did, but it's a good base for me to build on. I did use gluten free flour, and I also added a splash of vanilla extract along with the almond. I used coconut oil and because we don't normally use white sugar, I used an unprocessed cane sugar in place of that. And I used dark brown sugar in the topping. I also used buttermilk instead of milk and added a pinch of baking soda. They are nice and tender but just a little bland. I think next time I'll add some grated orange or lemon zest or oil and see how that works out. The recipe's a great idea and a keeper, but it needs a little more flavor for us. Thanks for posting!
This is a good recipe. I used frozen wild blueberries and added finely chopped walnuts to the crumble. Just a point to ponder. If you are making a gluten free recipe without gluten free ingredients then your reviews are of no use to those of use who require gluten free products and can even be misleading because of the different characteristics of gluten free flours as compared to wheat flours.
Great muffins! They really did taste like cherry cobbler. I did not use gluten-free products, but made as directed otherwise. I might use a few more cherries next time. Don't overfill or the streusel will run over the edges of the muffin cups. Made 15 muffins. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Cherry Cobbler Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 82
** Calories from Fat: 34
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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