These gluten-free cherry muffins are loaded with sweet cherries and have a soft, tender texture. They are simple to make, easy to freeze, and just right for breakfast or a quick snack any time of year. Use fresh or frozen cherries, and I include a dairy-free option.
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It is cherry season here, and there were several farmers this week with big crates full of cherries. Most vendors carried regular red cherries and Rainer cherries (golden yellow with a little red).
If you’re looking for more inspiration to incorporate cherries into your baking, I have an incredible Gluten-Free Cherry Galette and a Gluten-Free Cloufatis recipe. If you want a more traditional dessert, this Gluten-Free Cherry Cake is fluffy and light.
I wanted to share my newest gluten-free cherry muffin recipe with you. Cherries are at their peak juiciness throughout the summer, and my muffins have cherries in every bite. If you want more options, I have lots of great gluten-free muffin recipes!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1. Other blends will definitely work. I have used many different blends in my muffin recipes. Adjust the moisture level as needed. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Xanthan Gum – If your blend does not include a binder, add 3/4 teaspoon. Read Why Binders Matter in Gluten-Free Baking to learn more.
- Baking Powder – Use aluminum-free baking powder.
- Sugar – Use cane sugar. Sugar adds just the right amount of sweetness.
- Eggs – Use room temperature large eggs.
- Butter – Use unsalted butter. For dairy-free, use a plant-based butter. Adds richness and tenderness to the crumb.
- Vanilla – Use pure vanilla extract.
- Milk – I tested this recipe with almond milk. Any plant-based or regular milk will work in this recipe.
- Cherries – I recommend using fresh, pitted cherries. Sweet-tart flavor that bakes into jammy pockets in the muffin. Frozen cherries will work, but they must be thawed and the excess liquid drained.
Testing Notes From My Kitchen
I only tested one flour blend in this muffin recipe, but after doing this gluten-free muffin test, I feel pretty confident that other blends will work very well in this recipe. Every flour blend is a little different, so you may need to tweak the moisture levels. If your muffin batter seems too thick, add more milk. If your batter seems runny, which can happen when using a starchy blend, add more flour.
I tested this recipe with fresh and frozen cherries. If you use frozen cherries, be sure to thaw them and drain the extra juice.
How to Make Gluten-Free Cherry Muffins (Step-By-Step)
Step 1: In a large mixing bowl, add the dry ingredients. Whisk to blend thoroughly.
Step 2: Use a cherry pitter (worth every penny!) and remove the pits from your cherries. Slice them in half and then add them to the dry ingredients. Toss to coat the cherries in the flour mixture. This helps prevent them from sinking in the muffin batter.
Step 3: Partially melt the butter and add the rest of the wet ingredients. Use a whisk to whip the wet ingredients until they are well mixed.
Step 4: Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix the batter, or your muffins can turn out dense. The muffin batter should look thick, but pourable.
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Step 5: Line a muffin pan with parchment paper liners. These are the best and help prevent the muffins from sticking to the paper liners. Fill each muffin section 3/4 or full. Sprinkle coarse bakery sugar over each muffin.
Step 6: Decide if you want dome tops or regular muffin tops. If you want a big dome top, to be more like bakery-style gluten-free muffins, bake the muffins at 425ºF for the first 5 minutes of baking. After 5 minutes, turn the oven temperature down to 350ºF, without opening the oven door. Bake an additional 15-18 minutes.
For regular tops, bake the muffins at 350ºF for the entire baking time of 25 minutes. When the muffins are finished baking, they will look a little golden on top. Insert a toothpick. If the toothpick comes out clean, they are finished baking.
Step 7: Remove the muffin pan from the oven and place it onto a cooling rack. Let it sit for 5 minutes, then gently remove each muffin and place it back on the cooling rack. Let the muffins cool completely before eating.
Tips for Fluffy Gluten-Free Muffins:
- Do not use a stand mixer. They tend to overmix the muffin batter.
- Use room temperature ingredients for a better rise.
- Do not leave the muffins in the pan too long, or they can dry out.
- I recommend using the regular bake setting and not the convection bake. Baked items will bake more evenly without the convection oven.
For more tips, read my Gluten-Free Muffin Troubleshooting Guide and check out my favorite muffin-making tools.
Storage and Freezing Tips
- Store muffins in an airtight container. They will stay fresh for 3 days. Gluten-free muffins tend to spoil faster, so I recommend freezing them after day 2.
- Ensure the muffins are completely cooled before freezing. Place them in a freezer-safe container or a zipper bag.
- To thaw, place muffins on the counter or microwave for 25 seconds.
Frequently Asked Questions:
I wouldn’t use pie filling, but Oregon Canned Fruit sells cherries that aren’t packed in pie filling. Drain the cherries and add them to the muffin batter.
Do not put the frozen cherries in the muffin batter. They will thaw in the oven, and the excess juice will make your muffins turn out soggy. Thaw and drain the cherries before using.
Yes, this recipe works very well with plant-based butter. I tested Earth Balance and the muffins were delicious.
More Gluten-Free Muffin Recipes:
I have a lot of sweet and savory muffin recipes on the blog. Here are a few of my favorites:
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💬 Did you make this gluten-free cherry muffin recipe? I would love to hear how it turned out and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Soft & Fluffy Gluten-Free Cherry Muffins (Dairy-Free Option)
Ingredients
- 1 ¾ cups gluten free flour blend * see notes
- 1 ½ teaspoons aluminum-free baking powder
- ⅔ cup cane sugar
- ⅛ teaspoon salt
- 1 cup pitted chopped cherries * see note
- 2 large eggs
- 6 tablespoons partially melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup non-dairy milk * see note
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Instructions
- Decide if you want dome tops on your muffins. If you do, preheat the oven to 425ºF. If you want regular muffin tops, preheat the oven to 350ºF. Use the bake and not convection setting.
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, sugar, and salt. Whisk to combine.
- Pit and halve cherries. Toss them into the dry ingredients to prevent sinking.
- In a separate mixing bowl, whisk partially melted butter, eggs, milk, and vanilla until combined.
- Pour the wet ingredients into dry ingredients. Gently stir until just mixed. Batter should be thick but pourable. Don't overmix the batter or your muffins may turn out dense.
- Line a muffin pan with parchment paper muffin liners. Divide batter evenly among muffin cups, filling ¾ for regular to completely full for dome tops.
- For dome tops, bake at 425ºF for 5 minutes, then reduce heat to 350ºF and bake 15–18 minutes more. For regular tops, bake at 350ºF for 25 minutes. Do not open the oven door while the mufins are baking. This can cause them to sink in the middle.
- Let muffins cool in the pan for 5 minutes, then remove them from the pan and transfer to a wire rack to cool completely.
Notes
- I tested this recipe with Bob’s Red Mill 1:1 gluten free flour blend. Other blends will work, but you may need to adjust the moisture. Add more flour or milk as needed so your batter is thick but pourable.
- If your blend does not contain a binder, add 3/4 teaspoon of xanthan gum.
- Use fresh or frozen cherries. If using frozen, thaw the cherries and drain the excess juice.
- Use plant-based butter to make these muffins dairy-free.
- Store leftovers in an airtight container. They will keep fresh for up to 3 days. Freeze cooled muffins in a freezer-safe container or zipper bag. Thaw on the counter or microwave for 25 seconds.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
