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.
Ingredient Notes and Substitutions
- This recipe includes cream of tartar, which you can leave out if you don’t have it. It won’t affect the outcome of your muffins though 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.
- Do not leave out the vinegar. 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.
- 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.
- I made these muffins with olive oil but you can also use canola or vegetable oil.
Even though these muffins are eggless, you can’t tell. The texture is just like regular muffins. The muffins are moist, light, fluffy and hold together well.
More Eggless Recipes
- Double Chocolate Muffins (No Eggs, Oil or Butter)
- Snickerdoodle Crazy Cake (No Eggs, Butter or Milk)
- 4 Ingredient Healthy Oatmeal Cookies (No Flour or Eggs)
- 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
- 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.
- 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.
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.