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Gluten-Free Cherry Cobbler Muffins

Rated as 4 out of 5 Stars

"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

35 m servings 82 cals
Original recipe yields 24 servings (2 dozen muffins)

Directions

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  • Prep

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  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.

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.

Nutrition Facts


Per Serving: 82 calories; 3.8 g fat; 11.7 g carbohydrates; 0.9 g protein; 11 mg cholesterol; 38 mg sodium. Full nutrition

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Reviews

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  1. 7 Ratings

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Most helpful positive review

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...

Most helpful critical review

I made these as the recipe says and found them way too sweet for me. They are good but if I make them again I think I would skip the topping.

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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...

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...

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...

I made these as the recipe says and found them way too sweet for me. They are good but if I make them again I think I would skip the topping.

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