Gluten-Free Cherry Cobbler Muffins recipe
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Ingredients
- 2 cups gluten-free all-purpose baking flour ½ cup white sugar 1 teaspoon gluten-free baking powder 1 cup milk ¼ cup vegetable oil 1 egg, beaten ½ teaspoon vanilla extract ½ teaspoon almond extract 2 cups pitted and chopped fresh cherries (including any juice from chopping) ¼ cup gluten-free rolled oats ¼ cup brown sugar ¼ cup white sugar 2 tablespoons cold butter, cut into pieces
Nutrition Info
- 82.4 caloriescarbohydrate: 11.7 gcholesterol: 11.1 mgfat: 3.8 gfiber: 0.4 gprotein: 0.9 gsaturatedFat: 1.2 gservingSize: -sodium: 37.5 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Cherry Cobbler Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
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.