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 bare 5 ingredienser.
Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!
Liker du denne oppskriften?
Legg igjen en kommentere nedenfor eller gå til vår Facebook-side der jeg svarer på (nesten) alle kommentarer, vår Instagram-side for inspirasjon, eller vår Pinterest for å lagre oppskrifter!
Snickerdoodle-muffins
These Snickerdoodle Muffins combine the crispy, crunchy texture of classic Snickerdoodle Cookies with the soft and moist crumb of muffins.
Skrive ut
Anmeldelse
Del på Facebook
pin
Lagre i e-post
porsjoner: 16 mini muffins
Kalorier: 160.4 kcal
Ingredienser
- 1 ½ kopper Selvhevende mel - (merknad 1)
- ½ cup Uraffinert rørsukker - (merknad 2)
- 3 ts Kanel
- 1 ¼ cup Vanilje plantebasert yoghurt - (merknad 3)
- ¼ cup Smeltet melkefritt smør (usaltet) - (merknad 4)
Valgfritt
- 1 ½ teskje Vaniljeekstrakt
- ½ ts Krem av tannstein
Å belegge
- ⅓ cup Uraffinert rørsukker
- 2 ts Kanel
- 3 ss Smeltet melkefritt smør (usaltet)
Instruksjoner
- 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.
Merknader
Merknader 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 omformer, men ikke glem bakepulveret.
Merknader 2Alle granulerte søtningsmidler fungerer i denne oppskriften, som sukker, råsukker eller kokossukker.
Merk 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.
Merk 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.
Oppbevaring: Store the mini muffin leftovers in a cake box in the fridge for up to 4 days.
Ernæring
Visning: 1muffin | Kalorier: 160.4kcal | karbohydrater: 25g | Protein: 2g | Fett: 6.3g | Mettet fett: 5.1g | Flerumettet fett: 0.2g | Enumettet fett: 0.4g | Natrium: 10.9mg | kalium: 69.4mg | Fiber: 0.6g | Sukker: 15.8g | A-vitamin: 7IU | Vitamin B12: 0.1pg | Vitamin C: 0.1mg | Kalsium: 36.4mg | Stryke: 0.2mg | Magnesium: 6.1mg | Fosfor: 27.7mg | Sink: 0.2mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
You only need 5 ingredients to make the dough and the coating!
- Selvhevende 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 omformer, men ikke glem bakepulveret.
- 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 deigingrediensene i en mikseskål.
Stir them until just combined with a silicone spatula.
Pour the dough into a 12-hole mini-muffin pan.
Stek dem i 18–22 minutter ved 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 baketips
- For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Metrics in the recipe card).
- Ikke bland røren for mye. 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