Gluten-Free Cherry Cobbler Muffins

Ingredients

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

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
2. Combine flour, ½ cup white sugar, and baking powder in a large bowl; make a well in center. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl until blended; pour into well in flour mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Spoon batter into the prepared muffin cups, filling each ⅔ full
3. Combine oats, brown sugar, ¼ cup white sugar, and butter in a small bowl until crumbly; sprinkle over batter.
4. Bake in the preheated oven until a toothpick inserted in centers comes out clean, about 20 minutes.