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.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Snickerdoodle Muffins
Ingredients
- 1 ½ cups Self-Rising Flour - (note 1)
- ½ cup Unrefined Sugar - (note 2)
- 3 teaspoons Cinnamon
- 1 ¼ cup Vanilla Plant-Based Yogurt - (note 3)
- ¼ cup Melted Dairy-Free Butter (Unsalted) - (note 4)
Optional
- 1 ½ teaspoon Vanilla Extract
- ½ tsp Cream of Tartar
To coat
- ⅓ cup Unrefined Sugar
- 2 teaspoons Cinnamon
- 3 tablespoons Melted Dairy-Free Butter (Unsalted)
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
Nutrition
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.
Carine’s Baking 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.
I love snickerdoodle cookies, these muffins taste the same, but in a muffin shape, great idea!
THank you, super tasty! Worked as written