Gluten-Free Cherry Cobbler Muffins Recipe - Allrecipes.com
  • READY IN 35 mins

Gluten-Free Cherry Cobbler Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
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Footnotes

  • 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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Reviews More Reviews

Jul 23, 2013

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!

 
Aug 11, 2013

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!

 

3 Ratings

Aug 20, 2013

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!

 

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Nutrition

  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 38 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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