Diese 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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Portionen: 16 Mini-Muffins
Kalorien: 160.4 kcal
Inhaltsstoffe
- 1 ½ Tassen Selbstaufsteigendes Mehl - (Anmerkung 1)
- ½ Tasse Unraffinierter Rohrzucker - (Anmerkung 2)
- 3 Teelöffel Zimt
- 1 ¼ Tasse Vanilla Plant-Based Yogurt - (Anmerkung 3)
- ¼ Tasse Geschmolzene, milchfreie Butter (ungesalzen) - (Anmerkung 4)
Optional
- 1 ½ Teelöffel Vanilleextrakt
- ½ Teelöffel Sahne von Zahnstein
Zum Beschichten
- ⅓ Tasse Unraffinierter Rohrzucker
- 2 Teelöffel Zimt
- 3 Esslöffel Geschmolzene, milchfreie Butter (ungesalzen)
Anleitungen
- 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.
Notizen
Hinweise 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 glutenfreier Umwandler Vergiss aber das Backpulver nicht.
Hinweise 2: Any granulated sweetener works in this recipe, like sugar, raw sugar, or coconut sugar.
Hinweis 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.
Hinweis 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.
Lagerung: Store the mini muffin leftovers in a cake box in the fridge for up to 4 days.
Ernährung
Portion: 1Muffin | Kalorien: 160.4kcal | Kohlenhydrate: 25g | Eiweiß: 2g | Fett: 6.3g | Gesättigte Fettsäuren: 5.1g | Mehrfach ungesättigtes Fett: 0.2g | Einfach ungesättigte Fettsäuren: 0.4g | Natrium: 10.9mg | Kalium: 69.4mg | Ballaststoffe: 0.6g | Zucker: 15.8g | Vitamin A: 7IU | Vitamin B12: 0.1ug | Vitamin C: 0.1mg | Kalzium: 36.4mg | Eisen: 0.2mg | Magnesium: 6.1mg | Phosphor: 27.7mg | Zink: 0.2mg
Zutaten und Substitutionen
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You only need 5 ingredients to make the dough and the coating!
- Selbstaufsteigendes Mehl -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 glutenfreier Umwandler Vergiss aber das Backpulver nicht.
- Zucker – This creates a tender crumb. You can use other sweeteners like unrefined coconut sugar, brown sugar, or sugar-free allulose.
- Zimt – 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.
- Vegane Butter – 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.
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 Backtipps
- For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Metrik in the recipe card).
- Den Teig nicht zu lange verrühren. 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