Gluten-Free Cherry Cobbler Muffins

Ingredients

• 2 cups gluten-free all-purpose baking flour
• 1/2 cup white sugar
• 1 teaspoon gluten-free baking powder
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups pitted and chopped fresh cherries (including any juice from chopping)
• Streusel Topping:
• 1/4 cup gluten-free rolled oats
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 tablespoons cold butter, cut into pieces

Directions

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.