Snickerdoodle Muffins (No Eggs, 5 Ingredients)

Disse 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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Prep Time: 10 minutter mins

Tilberedningstid: 30 minutter mins

Samlet tid: 40 minutter mins

Rute: Dessert

Køkken: amerikansk

portioner: 16 mini muffins

Kalorier: 160.4 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

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Ingredienser

US Customary - metric

• ▢ 1 ½ kopper Selv-hævende mel - (note 1)
• ▢ ½ kop Uraffineret rørsukker - (note 2)
• ▢ 3 teskefulde Kanel
• ▢ 1 ¼ kop Vanilje plantebaseret yoghurt - (note 3)
• ▢ ¼ kop Smeltet mælkefrit smør (usaltet) - (note 4)

Valgfri

• ▢ 1 ½ teske Vanille ekstrakt
• ▢ ½ tsk Creme af tandsten

To coat

• ▢ ⅓ kop Uraffineret rørsukker
• ▢ 2 teskefulde Kanel
• ▢ 3 spiseskefulde Smeltet mælkefrit smør (usaltet)

Instruktioner

• 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.

Noter

Noter 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 glutenfri konverter, men glem ikke bagepulveret.

Noter 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.

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

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1muffin | Kalorier: 160.4kcal | Kulhydrater: 25g | Protein: 2g | Fed: 6.3g | Mættet fedt: 5.1g | Flerumættet fedt: 0.2g | Enumættet fedt: 0.4g | Natrium: 10.9mg | Kalium: 69.4mg | Fiber: 0.6g | Sukker: 15.8g | Vitamin A: 7IU | Vitamin B12: 0.1pg | Vitamin C: 0.1mg | Calcium: 36.4mg | Jern: 0.2mg | Magnesium: 6.1mg | Fosfor: 27.7mg | Zink: 0.2mg

Ingredienser og erstatninger

You only need 5 ingredients to make the dough and the coating!

• Selv-hævende mel -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 glutenfri konverter, men glem ikke bagepulveret.
• Sukker – This creates a tender crumb. You can use other sweeteners like unrefined coconut sugar, brown sugar, or sugar-free allulose.
• Kanel – 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.
• Vegansk smør – 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.

Bland dejingredienserne i en skål.

Stir them until just combined with a silicone spatula.

Pour the dough into a 12-hole mini-muffin pan.

Bake them for 18-22 minutes at 350 °F (180 °C).

Brush some melted plant-based butter on the hot muffins.

Dip the muffins into the cinnamon sugar and let them cool down.

Carines bagetips

• For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Metrics in the recipe card).
• Bland ikke dejen for meget. 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.

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