Cherry Cobbler Muffins

Muffins:

– 2 cups of gluten-free flour

1/2 cup of sugar, finely ground

– Baking powder, 3 tablespoons

—half a teaspoon of salt

PAID LISTING

1-Lightly whisked egg Milkshake

one cup of milk

– Melted unsalted butter, 1/4 cup

“Vanilla essence teaspoon”

– One cup of pitted and chopped cherries, either fresh or frozen

As for the topping: streusel

– 1/2 cup of packed brown sugar

– One and a half cups basic flour

ground cinnamon, measuring 1/2 teaspoon

4-Tbsp. softened unsalted butter

Instructions:

1. Grease or line a muffin pan with parchment paper and heat oven to 375 degrees F.

2 cups of flour, sugar, baking soda, and salt should be mixed together in a big basin.

Step 3: In a another dish, mix the milk, melted butter, beaten egg, and vanilla extract. Blend until all ingredients are combined.

4. Carefully combine the wet and dry components by stirring them together, being careful not to overmix.
5.Drop the chopped cherries into the batter and gently mix until they are equally distributed.

Fill up the muffin tins two-thirds of the way to the top with batter. 6.

7. For the streusel topping, combine the brown sugar, 1/3 cup of flour, and cinnamon in a small dish and whisk until well combined.Add the melted butter and stir until the mixture is the consistency of coarse crumbs.

8. Top up each muffin cup with a sprinkling of muffin batter.

Wait 20–25 minutes, or until a toothpick inserted in the middle of a muffin emerges clean, before removing from the oven. 9.10. After 5 minutes, remove the muffins from the pan and set them on a wire rack to cool.

in full.

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