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Snickerdoodle Muffins

These are the muffin version of a snickerdoodle cookie. They're cinnamon-flavored muffins coated in cinnamon sugar. They also get that classic snickerdoodle flavor with the help of cream of tartar. They're absolutely delicious.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Servings 12 muffins



  • 1 cup (240 ml) soy milk
  • 1 tbsp (15 ml) apple cider vinegar (can sub white vinegar or lemon juice)
  • 2 cups (250 g) all-purpose flour (measured correctly*)
  • 3/4 cup (150 g) granulated sugar
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 1 tbsp (8 g) ground cinnamon
  • 1/3 cup (80 ml) vegetable oil
  • 2 tsp (10 ml) pure vanilla extract

Butter Coating

  • 1/2 cup (113 g) vegan butter, melted and slightly cooled

Cinnamon Sugar Coating

  • 1 cup (200 g) granulated sugar
  • 1 tbsp (8 g) ground cinnamon


  • Preheat oven to 350°F (180°C) and grease a 12-cup muffin tin.
  • Mix together the milk and vinegar in a small bowl and set aside for about 10 minutes.
  • Whisk together the flour, sugar, baking soda, cream of tartar, salt, and cinnamon in a large mixing bowl.
  • Pour in the milk mixture, oil, and vanilla and stir until just combined.
 Evenly distribute the batter into the muffin tin, filling all 12 cavities.
  • Bake for 20-24 minutes, until a toothpick comes out clean or with only crumbs. Once baked, allow to cool while you prepare the coatings.
  • Place the melted butter in a small bowl. Stir together the sugar and cinnamon in a separate small bowl.
  • For each muffin, remove from the pan and gently coat in the melted butter, then place in the cinnamon sugar mixture and coat well. Set on a serving tray.


*Measure your flour using the spoon-and-level method (gently spoon flour into a dry measuring cup, then use the back of a knife to scrape off excess).