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.
Ingredients
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
Instructions
- 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.
Notes
*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).