Dit Snickerdoodle Muffins are delicious sweet treats that combine the crispy, crunchy texture of classic Snickerdoodle Cookies with the soft and moist crumb of muffins and are made with just 5 ingredients.
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Snickerdoodle Muffins
These Snickerdoodle Muffins combine the crispy, crunchy texture of classic Snickerdoodle Cookies with the soft and moist crumb of muffins.
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porsies: 16 mini muffins
kalorieë: 160.4 kcal
Bestanddele
- 1 ½ koppies Bruismeel - (aantekening 1)
- ½ koppie Ongeraffineerde Rietsuiker - (aantekening 2)
- 3 teelepels Kaneel
- 1 ¼ koppie Vanilla Plant-Based Yogurt - (aantekening 3)
- ¼ koppie Gesmelte Suiwelvrye Botter (Ongesoute) - (aantekening 4)
opsioneel
- 1 ½ teelepel Vanielje-ekstrak
- ½ teelepel Room van Tartar
Om te bedek
- ⅓ koppie Ongeraffineerde Rietsuiker
- 2 teelepels Kaneel
- 3 eetlepels Gesmelte Suiwelvrye Botter (Ongesoute)
instruksies
- 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
Let 1: To make 1 cup of self-rising flour, stir 1 1/2 teaspoons of baking powder per cup of all-purpose flour. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
Let 2: Any granulated sweetener works in this recipe, like sugar, raw sugar, or coconut sugar.
Nota 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.
Nota 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 grootte: This recipe makes 8 regular-sized muffins or 16 mini muffins. For larger muffins, the baking time will be 25-30 minutes.
stoor: Store the mini muffin leftovers in a cake box in the fridge for up to 4 days.
Voeding
Dien: 1muffin | kalorieë: 160.4kcal | koolhidrate: 25g | proteïen: 2g | vet: 6.3g | Versadigde vet: 5.1g | Meervoudig onversadigde vet: 0.2g | Mono -onversadigde vet: 0.4g | natrium: 10.9mg | kalium: 69.4mg | Vesel: 0.6g | suiker: 15.8g | Vitamien A: 7IU | Vitamien B12: 0.1mg | Vitamien C: 0.1mg | kalsium: 36.4mg | yster: 0.2mg | magnesium: 6.1mg | fosfor: 27.7mg | sink: 0.2mg
Bestanddele en vervangings
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You only need 5 ingredients to make the dough and the coating!
- Bruismeel -You can make your own by adding baking powder to all-purpose flour (read the notes in the recipe). You cannot use almond flour or coconut flour. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
- Suiker – This creates a tender crumb. You can use other sweeteners like unrefined coconut sugar, brown sugar, or sugar-free allulose.
- Kaneel – This is essential for the classic snickerdoodle flavor. Use high-quality ground cinnamon for the best taste.
- Vanilla Coconut Yogurt – This adds moisture and a subtle tangy taste. I use coconut yogurt, but soy, cashew, or almond yogurt also work well.
- Vegan Botter – Plant-based butter contributes to the rich flavor and tender texture. It can be substituted with neutral-flavored oils or margarine.
How to Make Snickerdoodle Muffins
This is a super easy recipe to make. Here are pictures of the key steps.
Combine the dough ingredients in a mixing bowl.
Stir them until just combined with a silicone spatula.
Pour the dough into a 12-hole mini-muffin pan.
Bak hulle vir 18-22 minute teen 180 °C (350 °F).
Brush some melted plant-based butter on the hot muffins.
Dip the muffins into the cinnamon sugar and let them cool down.
Carine se Bakwenke
- For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Statistieke in the recipe card).
- Moenie die beslag te veel meng nie. Stir just until the ingredients are combined to ensure tender muffins.
- For an extra crunchy topping, sprinkle some cinnamon sugar on the muffins before baking, in addition to coating them after.
- Allow the muffins to cool slightly before coating in cinnamon sugar to prevent the coating from melting.
- For a flavor variation, try adding nutmeg or cardamom to the cinnamon sugar coating.
I love snickerdoodle cookies, these muffins taste the same, but in a muffin shape, great idea!
THank you, super tasty! Worked as written