- 2 cups gluten-free all-purpose baking flour
- 1/2 cup white sugar
- 1 teaspoon gluten-free baking powder
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups pitted and chopped fresh cherries (including any juice from chopping)
- Streusel Topping:
- 1/4 cup gluten-free rolled oats
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons cold butter, cut into pieces
- 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.