These snickerdoodle muffins are light, fluffy, eggless and dairy-free. You just need a few pantry staples to make this recipe, and everything can be mixed in one bowl with a whisk; no mixer needed.
I was craving muffins the other day and wanted something very quick and easy to whip up. These muffins were the answer. Light, fluffy, easy and they taste like snickerdoodle cookies in muffin form. Even though they are eggless, you can’t tell. The texture is just like regular muffins. They are moist, light, fluffy, and hold together well.
Ingredients
- All-purpose flour
- Brown sugar
- Cinnamon
- Baking soda
- Cream of tartar
- Salt
- Olive oil
- Vanilla extract
- White vinegar
- Water
- Granulated sugar
Flour: These muffins are made with all-purpose flour. I haven’t tested them with a flour alternative, but I do have a keto snickerdoodle muffin recipe that uses almond flour.
Brown sugar: Make sure to use light or dark brown sugar for these muffins. If you use white granulated sugar, your muffins will be a reddish-brown color.
Cream of tartar: This is optional and if you omit it, it won’t affect the outcome of your muffins, but it will affect the taste ever so slightly. Snickerdoodles contain cream of tartar which is what gives them their distinctive tangy flavor, which is why I add it to the muffins.
Olive oil: You can also use canola or vegetable oil.
Vinegar: Do not leave this out. It is needed to activate the baking soda. You will not taste the vinegar in your muffins. You can use apple cider vinegar instead of white table vinegar.
Recipe Tips
You only need one bowl to make the batter, but be sure to follow the order listed in the recipe steps for adding the ingredients. If you add things out of order, you may end up overmixing the batter, which will make your muffins dense and tough.
You can make 12 small muffins or 8 bigger ones.
When the muffins cool, the tops will be a little sticky. This will help the cinnamon-sugar coating to stick when you dip the muffins. If they are too dry, you can lightly moisten the muffin tops with water before you dip them.
More Snickerdoodle Recipes
Snickerdoodle Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 3/4 cup brown sugar not packed
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/3 cup olive oil
- 1 tsp vanilla
- 1 tsp white vinegar
- 1 cup water
Cinnamon Sugar Topping
- 1/2 tbsp granulated white sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- Add flour, sugar, cinnamon, baking soda, tartar, and salt into a large bowl. Whisk together until evenly combined.
- Add in oil, vanilla, vinegar, and water. Whisk until batter is smooth.
- Divide batter evenly between the 12 muffin molds. Bake for about 18-22 minutes or until a toothpick inserted comes out clean.
- While muffins are cooling, whisk together topping ingredients into a small bowl. Once the muffins are cooled, the surface should get a little moist and sticky. Once the surface is sticky, dip tops of muffins into the cinnamon sugar topping.
Notes
- Please review the "Ingredient Notes" section in the post before making the muffins.
- These muffins will rise barely over the edge of the muffin liners when they are finished baking (about the size of an unfrosted cupcake). If you wish for bigger muffins, you can make 8 instead of 12.
- If the muffin tops are not sticky enough for the cinnamon sugar topping to stay on, you can lightly wet the muffin surfaces so that the cinnamon sugar topping sticks on better.
- Estimated nutrition information does not include cinnamon sugar topping since it is difficult to determine how much of it is on each muffin.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Used apple cider instead of water and OMG. Great recipe
YUM! We’re so glad you enjoyed this recipe!!
Bob’s 1:1 didn’t work great. I find that baking with it makes for a gummy texture.
Thanks for sharing that – we haven’t tried it with cup4cup GF flour.
These met the moment; thank you! I have a dead fridge so no perishable ingredients. Nice taste (even without cream of tartar), pleasant texture–not at all doughy. I didn’t bother with the topping cuz I’m lazy like that. I like that they come out petite–I find muffin sizes overwhelming sometimes. Next time I might add some chopped walnuts for texture variation. I think I might try the four-ingredient pumpkin cake next! Great site.
We’re glad you liked them!
Has anyone tried using Bob’s Red Mills 1:1 GF Baking flour or BRM’s GF AP flour vs conventional flour? Thanks!
I was excited to make these since it had 5 stars, but I should have noticed only 6 people had tried this recipe and commented. Perhaps I’m too picky, but this recipe lacked depth of flavor. I could taste the baking soda flavor even though I used the vinegar, but mostly it just tasted like it was missing something. I wouldn’t make this recipe again. Texture was fine.
More than 6 people have tried the recipe. There are more than 2 dozen comments on this post not to mention other comments left on social media. Many commenters did not include a rating but loved the recipe. It’s surprising that you could taste the baking soda – are you sure you measured it correctly, it should only be 1 teaspoon. As far as the flavor, they should have a subtle tangy flavor and sweetness. Not sure why yours were bland.
Delicious; nice airy crumb and a little sweet. I wanted to make muffins but realized I was out of eggs; these hit the spot!
(I sprinkled the cinnamon sugar on the muffins before baking – worked just fine. Otherwise followed the recipe.)
Thanks for letting us know!
These are the best vegan cupcakes you’ll EVER make,
They are light, fluffy, delicious and very easy if your not very good at baking.
Thank you sm for this recipe!!!
We’re so glad you’re loving the recipe!
This has become a family favorite. For daughter’s birthday, I topped these muffins with cream cheese frosting. Thank you!
Love the frosting idea! We’re so glad they were a hit.
I am blown away by how delicious these muffins are! My whole family loves these muffins.
I have made three batches and with my very picky very allergic 5 year old daughter- these have been a blessing especially going into the Christmas baking season.
This makes us so happy! It’s so nice to hear your daughter loves them.
Delicious and super easy recipe!
I’m so glad you liked them!
Can you alternate the all purpose flour to almond flour and the brown sugar for the swerve brown sugar
No it won’t work with almond flour. But I do have a keto snickerdoodle muffin recipe if that’s what you’re looking for: https://kirbiecravings.com/keto-snickerdoodle-muffins/
Thanks for sharing this recipe. My family LOVED these! Since I was out of oil I used 1/3 c of canned pumpkin instead of 1/3 c oil with wonderful results. The muffins were moist and tender. Definitely will be a new staple!
I’m so glad they worked out well!
I would like to bake these in mini muffins size. How long would I have to bake them?
I’m not sure. And it also depends on the size of your mini muffin liners and how much you fill them. Maybe 15 minutes? I would start with 10 minutes and check on them without opening the oven door and add more time as needed
Can you substitute almond flour in place of the regular flour?
no
Yes you can I’ve done it 3 times with plain flour
These look great! Can I make these cupcake size instead? And if so, how would you suggest adjusting bake time?
these are basically the size of a cupcake
Ok, this is a record for me. Your recipe came up on my chrome news feed yesterday and it looked so
delicious, I made them this morning. They turned out great and very moist. I couldn’t get too much of the cinnamon sugar to stick to the tops, so I think next time I’ll try sprinkling it on before baking them. I took several over to a relative that is allergic to dairy. If she asks for the recipe, then we’ll know she liked them too. I have another relative that can’t have dairy either and I will pass it along to her also. Thanks so much for posting it, I will put it in with my recipes to make again.
If you sprinkle the cinnamon sugar mixture before baking it will sink in during baking. The key to getting the cinnamon sugar to stick easily to the tops is to wait for the muffins to completely cool. They should develop a little moisture on top and that moisture allows the cinnamon sugar to stick. If you’re ina rush and can’t wait until the muffins have had a long time to cool, then you can also brush the surface with a little water and that should help the cinnamon sugar mixture stick
I don’t have a muffin pan. So I greased an 8×8 baking dish. 2 inch deep. & just did it at 350 21 mins. Came out perfect light & fluffy. I also did have enough oil, so I used 1/2 oil 1/2 melted butter. Extra cinnamon & extra vanilla. Rounded 1/2 tsp cream of tartar
Came out great
thank you for sharing your results!
These sound delicious! Quick question though, can I substitute apple sauce for the oil?
I don’t think it will work with applesauce