Snickerdoodle Muffins (No Eggs, 5 Ingredients)

These 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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Ingredients and Substitutions

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

• Self-Rising Flour -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. I haven’t tried gluten-free flour, but if you have a blend that you trust, it should work.
• Sugar – This creates a tender crumb. You can use other sweeteners like unrefined coconut sugar, brown sugar, or sugar-free allulose.
• Cinnamon – 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.
• Vegan 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.

Expert Tips

• For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Metrics in the recipe card).
• Don’t overmix the batter. 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.

More Mini Muffin Recipes

Mini Chocolate Chips Muffins

Vegan Spinach Muffins

Vegan Chocolate Banana Muffins

Black Bean Muffins

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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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Dessert

Cuisine: American

Servings: 16 mini muffins

Calories: 160.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Self-Rising Flour - (note 1)
• ▢ ½ cup Sugar - (note 2)
• ▢ 3 teaspoons Cinnamon
• ▢ 1 ¼ cup Vanilla Plant-Based Yogurt - (note 3)
• ▢ ¼ cup Melted Vegan Butter - (note 4)

Optional

• ▢ 1 ½ teaspoon Vanilla Extract
• ▢ ½ tsp Cream of Tartar

To coat

• ▢ ⅓ cup Sugar
• ▢ 2 teaspoons Cinnamon
• ▢ 3 tablespoons Melted Vegan Butter

Instructions

• 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.

Notes

Note 1: To make 1 cup of self-rising flour, stir 2 teaspoons of baking powder per cup of all-purpose flour.

Note 2: Any granulated sweetener works in this recipe, like sugar, raw sugar, or coconut sugar.

Note 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.

Note 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.

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

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Nutrition

Serving: 1muffin | Calories: 160.4kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6.3g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.6mg | Sodium: 10.9mg | Potassium: 69.4mg | Fiber: 0.6g | Sugar: 15.8g | Vitamin A: 7IU | Vitamin B12: 0.1µg | Vitamin C: 0.1mg | Calcium: 36.4mg | Iron: 0.2mg | Magnesium: 6.1mg | Phosphorus: 27.7mg | Zinc: 0.2mg