Snickerdoodle Muffins

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5 from 2 votes

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These Snickerdoodle Muffins combine the crispy, crunchy texture of classic Snickerdoodle Cookies with the soft and moist crumb of muffins.

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Prep Time10

Cook Time30

Total Time40

Servings: mini muffins

Calories: 160.4kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Self-Rising Flour (note 1)
½ cup Sugar (note 2)
3 teaspoons Cinnamon
1 ¼ cup Vanilla Plant-Based Yogurt (note 3)
¼ cup Melted Dairy-Free Butter (Unsalted) (note 4)

Optional

1 ½ teaspoon Vanilla Extract
½ tsp Cream of Tartar

To coat

⅓ cup Sugar
2 teaspoons Cinnamon
3 tablespoons Melted Dairy-Free Butter (Unsalted)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Spray two 12-hole mini muffin pans with cooking oil. Set aside.
In large mixing bowl, add self-rising flour, cinnamon, and cream of tartar if used. Whisk to combine.
Fold in the liquid ingredients: vanilla yogurt, melted vegan butter, and vanilla extract if used.
Pour evenly into the prepared mini muffin pan and bake it on the center rack of the oven for 18-22 minutes at 350 °F (180 °C) until the top is golden brown and a toothpick inserted in the center of the mini muffins comes out clean.
Let the muffins cool down on a cooling rack 15 minutes before dipping in cinnamon sugar.
Meanwhile, stir sugar and cinnamon in a small mixing bowl to form a cinnamon sugar. Set aside.
Brush the top of each mini muffin with melted vegan butter.
Dip each mini muffin upside down in the cinnamon sugar to coat the top of the muffins.

Notes

Note 1: To make 1 cup of self-rising flour, stir 2 teaspoons of baking powder per cup of all-purpose flour.

Note 2: Any granulated sweetener works in this recipe, like sugar, raw sugar, or coconut sugar.

Note 3: I used plant-based vanilla coconut yogurt. It is lightly sweetened and adds a vanilla flavor to the muffins. If using plain yogurt - any kind works for this recipe - add vanilla extract for flavor.

Note 4: Feel free to use any low-flavor oil instead of melted vegan butter, like light olive oil, almond oil, or canola oil. I don't recommend coconut oil. It firms up in contact with cold yogurt, and the batter becomes impossible to stir.

Muffin Size: This recipe makes 8 regular-sized muffins or 16 mini muffins. For larger muffins, the baking time will be 25-30 minutes.

Storage: Store the mini muffin leftovers in a cake box in the fridge for up to 4 days.

Nutrition