Snickerdoodle-muffins (utan ägg, 5 ingredienser)

Dessa 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 bara 5 ingredienser.

Innehållsförteckning

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Snickerdoodle-muffins

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

5 från 2 avgivna

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Prep Tid: 10 minuter mins

Tillagningstid: 30 minuter mins

Total tid: 40 minuter mins

Kurs: Efterrätt

Cuisine: amerikan

Serveringar: 16 mini muffins

Kalorier: 160.4 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

US Customary - metrisk

• ▢ 1 ½ koppar Självhöjande mjöl - (anteckning 1)
• ▢ ½ kopp Oraffinerat rörsocker - (anteckning 2)
• ▢ 3 teskedar Kanel
• ▢ 1 ¼ kopp Vanilj växtbaserad yoghurt - (anteckning 3)
• ▢ ¼ kopp Smält mjölkfritt smör (osaltat) - (anteckning 4)

Frivillig

• ▢ 1 ½ tesked Vanilj extrakt
• ▢ ½ tsk Vaniljkräm

Att belägga

• ▢ ⅓ kopp Oraffinerat rörsocker
• ▢ 2 teskedar Kanel
• ▢ 3 matskedar Smält mjölkfritt smör (osaltat)

Instruktioner

• 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.

Anmärkningar

Anmärkningar 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 omvandlare, men glöm inte bakpulvret.

Anmärkningar 2Alla granulerade sötningsmedel fungerar i detta recept, som socker, råsocker eller kokossocker.

Notera 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.

Notera 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. 

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

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

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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Kostrådgivning

Tjänande: 1muffins | Kalorier: 160.4kcal | kolhydrater: 25g | Protein: 2g | Fett: 6.3g | Mättat fett: 5.1g | Fleromättat fett: 0.2g | Enkelomättat fett: 0.4g | Natrium: 10.9mg | Kalium: 69.4mg | Fiber: 0.6g | Socker: 15.8g | Vitamin A: 7IU | Vitamin B12: 0.1pg | C-vitamin: 0.1mg | Kalcium: 36.4mg | Järn: 0.2mg | Magnesium: 6.1mg | fosfor: 27.7mg | Zink: 0.2mg

Ingredienser och ersättningar

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

• Självhöjande mjöl -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 omvandlare, men glöm inte bakpulvret.
• barn – 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.
• Veganskt smör – 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.

Blanda ingredienserna till degen i en bunke.

Stir them until just combined with a silicone spatula.

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

Grädda dem i 18–22 minuter i 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 baktips

• For the most accurate measurements, use a kitchen scale to weigh your ingredients (switch to Metrics in the recipe card).
• Blanda inte över smeten. 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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