Why Make This Recipe
Gluten-Free Cherry Cobbler Muffins are a delicious treat for anyone looking to enjoy the sweet taste of cherries without gluten. These muffins are perfect for breakfast, a snack, or even dessert. By using gluten-free ingredients, they cater to those with gluten sensitivities while still being enjoyable for everyone. The combination of almond flour adds a unique texture, making each bite soft and moist. Plus, they are easy to make and are a great way to use fresh or frozen cherries!
How to Make Gluten-Free Cherry Cobbler Muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup melted butter (or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cherries, pitted and halved
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the cherries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
How to Serve Gluten-Free Cherry Cobbler Muffins
These muffins are best served warm from the oven. You can enjoy them plain, or add a dollop of whipped cream or a scoop of ice cream for an extra treat. They make a lovely addition to a brunch spread or can be packed for a delicious on-the-go snack.
How to Store Gluten-Free Cherry Cobbler Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply warm them in the microwave for a few seconds.
Tips to Make Gluten-Free Cherry Cobbler Muffins
- Use Fresh Cherries: If available, fresh cherries offer the best flavor, but frozen ones work great too! Just ensure they’re pitted and halved.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they come together. Overmixing can lead to dense muffins.
- Check for Doneness: Oven temperatures can vary, so keep an eye on your muffins and check them a minute or two earlier if you are unsure.
Variation
Feel free to add other fruits like blueberries or raspberries for a mixed berry muffin. You can also replace the almond flour with another gluten-free flour if desired.
FAQs
1. Can I use other types of flour?
Yes, you can substitute with other gluten-free flours, but it may change the texture.
2. Are these muffins suitable for freezing?
Absolutely! You can freeze them for later use. Just wrap them well before freezing.
3. Can I make this recipe dairy-free?
Yes! Simply use a dairy-free milk alternative and coconut oil instead of butter.
Gluten-Free Cherry Cobbler Muffins
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour Can be substituted with other gluten-free flour.
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk (or dairy-free alternative) Use a dairy-free alternative for a dairy-free option.
- 1/4 cup melted butter (or coconut oil) Use coconut oil for dairy-free option.
- 1 large egg
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh or frozen cherries, pitted and halved Fresh cherries provide the best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the cherries.
Baking
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.