Estes Muffins 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.
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Muffins 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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Dose: 16 mini-muffins
Calorias: 160.4 kcal
Ingredientes
- 1 ½ copos Farinha Auto-Crescente - (nota 1)
- ½ xícara Açúcar de cana não refinado - (nota 2)
- 3 colheres de chá Canela
- 1 ¼ xícara Vanilla Plant-Based Yogurt - (nota 3)
- ¼ xícara Manteiga derretida sem lactose (sem sal) - (nota 4)
Opcional
- 1 ½ colher de chá de extrato de baunilha
- ½ colher de chá Creme de tártaro
To coat
- ⅓ xícara Açúcar de cana não refinado
- 2 colheres de chá Canela
- 3 colheres de sopa Manteiga derretida sem lactose (sem sal)
Instruções
- 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.
Notas
notas 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 conversor sem glúten, Mas não se esqueça do fermento em pó.
notas 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.
Armazenamento: Store the mini muffin leftovers in a cake box in the fridge for up to 4 days.
Nutrição
Servindo: 1bolinho | Calorias: 160.4kcal | Carboidratos: 25g | Proteína: 2g | Gordura: 6.3g | Gordura saturada: 5.1g | Gordura poliinsaturada: 0.2g | Gordura monoinsaturada: 0.4g | Sódio: 10.9mg | Potássio: 69.4mg | Fibra: 0.6g | Açúcar: 15.8g | Vitamina A: 7IU | Vitamina B12: 0.1µg | Vitamina C: 0.1mg | Cálcio: 36.4mg | Ferro: 0.2mg | Magnésio: 6.1mg | Fósforo: 27.7mg | Zinco: 0.2mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
You only need 5 ingredients to make the dough and the coating!
- Farinha Auto-Crescente -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 conversor sem glúten, Mas não se esqueça do fermento em pó.
- Sugar – This creates a tender crumb. You can use other sweeteners like unrefined coconut sugar, brown sugar, or sugar-free allulose.
- Canela – 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.
- Manteiga Vegana – 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.
Dicas de confeitaria da Carine
- For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Métrica in the recipe card).
- Não misture demais a massa. 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