Kirbie's Cravings

Snickerdoodle Muffins (No Eggs, Butter or Milk)

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.
snickerdoodle muffins.

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.

a muffin sliced in half to show the inside.
Muffin Texture

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.

overhead shot of the muffins.

More Eggless Recipes

Snickerdoodle Muffins

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Easy snickerdoodle muffins that don't contain any eggs, butter or milk.
5 from 4 votes


  • 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.


Serving: 1muffin, Calories: 164kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Sodium: 159mg, Potassium: 35mg, Fiber: 1g, Sugar: 13g, NET CARBS: 25g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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20 comments on “Snickerdoodle Muffins (No Eggs, Butter or Milk)”

  1. 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. 

  2. Delicious and super easy recipe!

  3. Can you alternate the all purpose flour to almond flour and the brown sugar for the swerve brown sugar

  4. 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!

  5. 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

  6. Can you substitute almond flour in place of the regular flour?

  7. These look great! Can I make these cupcake size instead? And if so, how would you suggest adjusting bake time?

  8. 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

  9. 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

  10. These sound delicious! Quick question though, can I substitute apple sauce for the oil?

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