Gluten-Free Cherry Cobbler Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Photo by Murphy5

Cooking Level: Intermediate

Reviewed: 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!
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Photo by wisweetp

Cooking Level: Expert

Living In: Waukesha, Wisconsin, USA

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Reviewed: 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!
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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