Muffin Snickerdoodle (Tiada Telur, 5 Bahan)

Ini 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 hanya 5 bahan.

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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Muffin Snickerdoodle

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

5 daripada 2 undi

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Masa persediaan: 10 minit minit

Masa Masak: 30 minit minit

Jumlah masa: 40 minit minit

Kursus: Pencuci mulut

Masakan: Amerika

Hidangan: 16 muffin mini

Kalori: 160.4 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Tepung Naik Sendiri - (nota 1)
• ▢ ½ cawan Gula Tebu Tidak Dimurnikan - (nota 2)
• ▢ 3 sudu teh Kayu manis
• ▢ 1 ¼ cawan Yogurt Berasaskan Tumbuhan Vanila - (nota 3)
• ▢ ¼ cawan Mentega Bebas Tenusu Cair (Tanpa Garam) - (nota 4)

Pilihan

• ▢ 1 ½ sudu teh Ekstrak vanila
• ▢ ½ sudu kecil Krim tartar

Untuk melapisi

• ▢ ⅓ cawan Gula Tebu Tidak Dimurnikan
• ▢ 2 sudu teh Kayu manis
• ▢ 3 sudu makan Mentega Bebas Tenusu Cair (Tanpa Garam)

arahan

• 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.

Nota

Nota 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 penukar bebas gluten, tapi jangan lupa serbuk penaik.

Nota 2Mana-mana pemanis berbutir sesuai dalam resipi ini, seperti gula, gula mentah atau gula kelapa.

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. 

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

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

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

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Pemakanan

Berkhidmat: 1muffin | Kalori: 160.4kcal | Karbohidrat: 25g | Protein: 2g | Lemak: 6.3g | Lemak tepu: 5.1g | Lemak tak jenuh ganda: 0.2g | Lemak tak jenuh tunggal: 0.4g | Natrium: 10.9mg | Potasium: 69.4mg | Serat: 0.6g | gula: 15.8g | Vitamin A: 7IU | Vitamin B12: 0.1Pg | Vitamin C: 0.1mg | Kalsium: 36.4mg | Iron: 0.2mg | magnesium: 6.1mg | Fosforus: 27.7mg | zink: 0.2mg

Bahan dan Pengganti

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

• Tepung Naik Sendiri -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 penukar bebas gluten, tapi jangan lupa serbuk penaik.
• Gula – This creates a tender crumb. You can use other sweeteners like unrefined coconut sugar, brown sugar, or sugar-free allulose.
• Kayu manis – 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.
• Mentega Vegan – 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.

Satukan bahan-bahan doh dalam mangkuk adunan.

Stir them until just combined with a silicone spatula.

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

Bakar selama 18-22 minit pada suhu 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.

Petua Membakar Carine

• For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Metrik in the recipe card).
• Jangan terlalu banyak mengadun adunan. 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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