Looking for the ultimate gluten-free muffin recipe that’s soft, fluffy, and packed with juicy cherries? These gluten-free cherry muffins are light, moist, and full of flavor perfect for breakfast, a quick snack, or dessert. With simple ingredients and easy steps, you’ll have bakery-style muffins in no time.

Why You’ll Love These Gluten-Free Cherry Muffins

• Incredibly soft and fluffy texture—no dry or crumbly muffins!
• Bursting with fresh or frozen cherries for natural sweetness.
• Simple recipe one bowl and easy-to-find ingredients.
• Dairy-free option easy swaps for all dietary needs.
• Great for meal prep and freezing make a batch and enjoy all week.

Ingredients You’ll Need

• 1 ½ cups gluten-free flour blend (with xanthan gum)
• 1 cup cherries (fresh or frozen, pitted and chopped)
• 1 tsp baking powder
• ½ tsp baking soda
• 2 eggs
• ½ cup sugar
• ⅓ cup butter or coconut oil (melted)
• ½ cup milk (yogurt or almond/oat milk for dairy-free)
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners and set aside.
2. 2. In a large bowl, whisk together all the dry ingredients until well combined.
3. 3. In a separate bowl, whisk the wet ingredients until smooth.
4. 4. Gently fold the wet mixture into the dry ingredients, mixing just until combined. Be careful not to overmix.
5. 5. Stir in the cherries by hand to evenly distribute them throughout the batter.
6. 6. Divide the batter evenly among the muffin cups. Sprinkle the tops with a little sugar for extra sweetness and crunch.
7. 7. Bake for 20–22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. 8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature.

Tips for Fluffy Gluten-Free Muffins

• Use room temperature ingredients for a smoother batter.
• Do not overmix—keeps muffins light and airy.
• Dust cherries with flour before adding to prevent sinking.
• Add extra flavor—try sprinkling coarse sugar or almond slices on top.

• Chocolate Cherry Muffins – Add chocolate chips.
• Almond Cherry Muffins – Replace vanilla with almond extract.
• Cherry Oat Muffins – Mix in gluten-free oats for a hearty twist.

Storage & Freezing Tips

• Room temperature: Store in an airtight container up to 3 days.
• Refrigerator: Keeps fresh for 5 days.
• Freezer: Wrap individually and freeze for up to 2 months. Reheat before serving.

Instructions

1. Preheat the oven.
   • For domed muffin tops, preheat to 425ºF (220ºC).
   • For regular muffin tops, preheat to 350ºF (175ºC).
     Always use the standard bake setting, not convection.
2. Mix dry ingredients.
   In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if your blend doesn’t already include it), baking powder, sugar, and salt.
3. Prepare cherries.
   Pit and halve the cherries. Toss them into the dry mixture—this light coating keeps them from sinking to the bottom of the muffins.
4. Mix wet ingredients.
   In a separate bowl, whisk the partially melted butter, eggs, milk, and vanilla until smooth.
5. Combine.
   Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be thick but pourable. Avoid overmixing, as this can make the muffins dense.
6. Fill muffin tin.
   Line a muffin pan with parchment paper liners. Fill each cup about ¾ full for regular muffins or all the way to the top for domed muffins.
7. Bake.
   • For domed muffins: Bake at 425ºF for 5 minutes, then reduce the oven to 350ºF and continue baking for 15–18 minutes.
   • For regular muffins: Bake at 350ºF for 25 minutes.
     Tip: Don’t open the oven door while baking, or the muffins may sink in the center.
8. Cool.
   Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Flour blend: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour. Other blends will work, but moisture may need adjusting. Add more flour if the batter feels too wet, or more milk if it feels too dry.
• Xanthan gum: If your flour blend doesn’t include a binder, add ¾ teaspoon xanthan gum.
• Cherries: Fresh cherries work best. If using frozen cherries, thaw and drain well before adding.
• Dairy-free option: Use plant-based butter and non-dairy milk.
• Storage: Keep in an airtight container for up to 3 days at room temperature. For longer storage, freeze cooled muffins in a freezer-safe container or bag. Thaw at room temp or microwave for about 25 seconds.

Special Tip

Every gluten-free flour blend is a little different due to varying starch-to-grain ratios. If you use a flour blend not tested in this recipe, remember this simple rule of thumb:

• If the batter is too wet → add more flour.
• If the batter is too dry → add more liquid.

Nutrition (per 1 muffin)

• Calories: 182 kcal
• Carbohydrates: 27 g
• Protein: 4 g
• Fat: 8 g
  • Saturated Fat: 4 g
  • Polyunsaturated Fat: 0.5 g
  • Monounsaturated Fat: 2 g
  • Trans Fat: 0.2 g
• Cholesterol: 45 mg
• Sodium: 83 mg
• Potassium: 69 mg
• Fiber: 2 g
• Sugar: 14 g
• Vitamin A: 255 IU
• Vitamin C: 1 mg
• Calcium: 81 mg
• Iron: 1 mg

Final Thoughts

These gluten-free cherry muffins are soft, fluffy, and irresistibly delicious. Whether you’re gluten-free or just craving a fruity muffin, this recipe will quickly become your go-to. Perfect for family breakfasts, school snacks, or a sweet treat with coffee!