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Gluten-Free Cherry Cobbler Muffins


"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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35 m servings 82 cals
Serving size has been adjusted!
Original recipe yields 24 servings (2 dozen muffins)


  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  2. 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.
  3. Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
  4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.


  • Cook's Note:
  • To substitute gluten-free baking mix, use 2 cups gluten-free flour, or regular (non-self rising) flour, 1/2 teaspoon salt, and 2 teaspoons baking powder. Blend well and continue recipe as directed. Any combination of milk, Greek yogurt, and sour cream can be used.

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Read all reviews 6
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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 ingredie...

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 cher...

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...

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...

These were a bit too sweet in my opinion, but well worth the effort. Next time I'll cut back on the sugar

A pretty nice recipe. Using mature, ripe fruit is key. I think the batter is missing something as it was bit flat. It needed a kick of cinnamon or some zest or something. Maybe another viewer hi...