Alcuni degli Muffin Snickerdoodle 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.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Muffin Snickerdoodle
These Snickerdoodle Muffins combine the crispy, crunchy texture of classic Snickerdoodle Cookies with the soft and moist crumb of muffins.
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Dosi: 16 mini muffin
Calorie: 160.4 kcal
Ingredienti
- 1 tazza Farina a lievitazione spontanea - (nota 1)
- ½ bicchiere Zucchero di canna non raffinato - (nota 2)
- 3 cucchiaini Cannella
- 1h XNUMXmin bicchiere Yogurt vegetale alla vaniglia - (nota 3)
- ¼ bicchiere Burro fuso senza lattosio (non salato) - (nota 4)
Opzionale
- 1 cucchiaino da tè Estratto di vaniglia
- ½ cucchiaino Crema di Tartaro
To coat
- ⅓ bicchiere Zucchero di canna non raffinato
- 2 cucchiaini Cannella
- 3 cucchiai Burro fuso senza lattosio (non salato)
Istruzioni
- 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.
Note
Note 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 convertitore senza glutine, ma non dimenticate il lievito in polvere.
Note 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 Size: This recipe makes 8 regular-sized muffins or 16 mini muffins. For larger muffins, the baking time will be 25-30 minutes.
Archiviazione: Store the mini muffin leftovers in a cake box in the fridge for up to 4 days.
Alimentazione
Servendo: 1muffin | Calorie: 160.4kcal | Carboidrati: 25g | Proteine: 2g | Grasso: 6.3g | Grassi saturi: 5.1g | Grassi polinsaturi: 0.2g | Grasso monoinsaturo: 0.4g | Sodio: 10.9mg | Potassio: 69.4mg | Fibra: 0.6g | Zucchero: 15.8g | Vitamina A: 7IU | Vitamina B12: 0.1mcg | Vitamina C: 0.1mg | Calcio: 36.4mg | Ferro: 0.2mg | Magnesio: 6.1mg | fosforo: 27.7mg | zinco: 0.2mg
Ingredienti e sostituzioni
In questo paragrafo troverete tutti i miei consigli su come scegliere gli ingredienti giusti. Per la ricetta completa con le dosi, scorrete fino alla scheda della ricetta in fondo all'articolo!Vai alla ricetta completa
You only need 5 ingredients to make the dough and the coating!
- Farina a lievitazione spontanea -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 convertitore senza glutine, ma non dimenticate il lievito in polvere.
- Zucchero – This creates a tender crumb. You can use other sweeteners like unrefined coconut sugar, brown sugar, or sugar-free allulose.
- Cannella – 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.
- Burro Vegano – 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.
I consigli di Carine per la pasticceria
- For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Metrica in the recipe card).
- Non mescolare troppo la pastella. 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