Gluten-Free Cherry Cobbler Muffins

Name: Gluten-Free Cherry Cobbler Muffins
Total time: 35
Yield: 24
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

Recipe by Autumn1965 from allrecipes.com

35 Mins.

Ingredients

24 servings

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2 cups gluten-free all-purpose baking flour
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½ cup white sugar
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1 teaspoon gluten-free baking powder
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1 cup milk
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¼ cup vegetable oil
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1 egg, beaten
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½ teaspoon vanilla extract

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½ teaspoon almond extract
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2 cups pitted and chopped fresh cherries (including any juice from chopping)
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¼ cup gluten-free rolled oats
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¼ cup brown sugar
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¼ cup white sugar
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2 tablespoons cold butter, cut into pieces

Instructions

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.