Gluten Free Cherry Crumble Muffins
These gluten free muffins are packed with fresh cherries and topped with a golden crumble all while being allergy friendly. No glute, dairy, nuts, or refined sugar!
Servings 12 muffins
Ingredients
Crumble Topping
- ⅓ cup 1:1 gluten free flour
- ⅓ cup tigernut flour or almond flour
- 2 tablespoon coconut sugar
- ¼ cup melted coconut oil
Cherry Muffins
- 1 cup 1:1 gluten free flour
- ¾ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup olive oil*
- ¼ cup maple syrup
- 2 large eggs
- ¼ cup dairy-free yogurt**
- 1 teaspoon vanilla extract
- 1 cup pitted and chopped fresh cherries tossed in 1 tablespoon of flour
Instructions
- Preheat oven to 350F. Line a muffin tin with muffin liners and set aside.
- Mix together the ingredients for the crumble topping and set aside.
- Whisk the dry ingredients together in a medium mixing bowl.
- Beat together all of the wet ingredients in a large bowl on medium speed.
- Add the flour mixture to the wet ingredients and mix until just combined, there should be a few streaks of flour left.
- Fold in the chopped cherries.
- Scoop the muffin batter into the muffin tin. Crumble the topping evenly over the top of each muffin, pressing down slightly so it sticks to the batter.
- Bake for 20 minutes, until a toothpick comes out clean (see notes for how to make big bakery style muffins***)
- Let muffins cool for 10 minutes in the pan before removing to a wire rack to finish cooling.
Notes
*You can also use melted butter or coconut oil
**Any yogurt will work or full fat coconut milk
***To achieve giant muffins, line every other hole in the muffin pan. Bake the muffins for 5 minutes at 425F then drop the temperature to 350F for 12-15 minutes, until the muffins are done. This will help you achieve big, rounded muffins on top!