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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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
24
Yield:
2 dozen muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel Topping:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.

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  • 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.

  • Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.

  • 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.

Nutrition Facts

82 calories; protein 0.9g 2% DV; carbohydrates 11.7g 4% DV; fat 3.8g 6% DV; cholesterol 11.1mg 4% DV; sodium 37.5mg 2% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
01/07/2015
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
07/06/2018
The batter was thick like dough when I followed the recipe exactly. I had to double the liquid ingredients to moisten to muffin batter texture which meant I had to add another 15 minutes or so of bake time. The flavor of the muffins was very good and my kids especially loved the topping. Read More
8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2015
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. Read More
(11)
Rating: 5 stars
07/23/2013
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! Read More
(8)
Rating: 4 stars
08/11/2013
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! Read More
(2)
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Rating: 4 stars
06/10/2016
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 hit it when suggested putting more cherries hmmm. Anyway I used a typical gf flour blend adding 1 1/4 tsp of baking powder. Thank you for the recipe. Read More
(2)
Rating: 4 stars
08/21/2013
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! Read More
(1)
Rating: 3 stars
01/09/2018
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. Read More
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Rating: 3 stars
07/06/2018
The batter was thick like dough when I followed the recipe exactly. I had to double the liquid ingredients to moisten to muffin batter texture which meant I had to add another 15 minutes or so of bake time. The flavor of the muffins was very good and my kids especially loved the topping. Read More
Rating: 4 stars
07/06/2016
These were a bit too sweet in my opinion but well worth the effort. Next time I'll cut back on the sugar Read More