Gluten-Free Cherry Cobbler Muffins

👩‍🍳 Step-by-Step Instructions

Step 1: Prep and Preheat 🌡️

1. Preheat your oven to 375°F (190°C).
2. Line a 12-cup standard muffin tin with paper liners—brown tulip liners like the ones in work wonderfully to catch the sweet, overflowing juices!

Step 2: Assemble the Cobbler Topping 🥮

1. In a small bowl, combine the brown sugar, 3 tablespoons of flour, and ¼ teaspoon of cinnamon.
2. Add the cold cubed butter and use your fingers or a pastry cutter to rub the butter into the sugar until the mixture resembles coarse, clumpy sand. Place it in the fridge while you make the batter to keep it cold.

Step 3: Whisk the Batter 🥣

1. Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, salt, and cinnamon until uniform.
2. Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and almond extract until fully combined.
3. Combine: Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until a thick batter forms. Do not over-mix! Gently fold in the chopped fresh cherries.

Step 4: Scoop and Top ✨ (As Pictured in )

1. Divide the batter evenly among the 12 muffin cups. They should be filled nearly to the top.
2. Retrieve your chilled topping from the fridge and sprinkle a generous amount over each muffin, covering the batter completely.

Step 5: Bake to Golden Perfection 🏎️

1. Slide the tin onto the middle rack of the oven and bake for 20 to 25 minutes.
2. They are ready when the tops are deeply golden, the cherry juices are gently bubbling, and a toothpick inserted into the center comes out clean.
3. Let them cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature, surrounded by extra fresh cherries just like the styling in !