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These fluffy, bakery-style Snickerdoodle muffins have all the cinnamon-sugar magic of the cookies—now in irresistible muffin form and completely egg – and dairy-free!
Why You’ll Love This Recipe
If you’ve already tried my vegan cinnamon muffins, get ready for a next-level cinnamon-sugar delight. If you’ve ever wished you could eat a easy vegan snickerdoodle cookies for breakfast. Wish granted! These bakery-style Snickerdoodle muffins are tender, fluffy, and ‘thiiiiiick,’ with tall, domed tops, yet made entirely of simple, low-cost pantry ingredients, with no eggs or dairy (not that anyone would know!).
Like their cookie counterpart, cream of tartar provides these mouthwateringly delicious muffins with signature snickerdoodle tang. Meanwhile, the generous crunchy cinnamon-sugar topping turns them irresistible. The best part? This recipe is simple to pull together in 30 minutes, and meal preps and freezes beautifully – so you can always have a stash for snack-mergencies!
Want even more cinnamon in your life? Try my vegan churros, apple cinnamon bread, or vegan cinnamon rolls.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Vegan buttermilk alternative: Use a high-protein plant milk, like soy milk or pea milk, as they curdle best when combined with apple cider vinegar (or lemon juice).
Recipe Variations
- Nutmeg: Just a pinch adds depth to the cinnamon muffins.
- Vegan chocolate chips: Regular/mini semi-sweet or bittersweet chips add decadence.
- Glaze: Combine powdered sugar + vegan cream cheese + plant milk to drizzle consistency.
- Stuffed: Add a dollop of sweetened vegan cream cheese halfway up the muffin cup.
How to Make Snickerdoodle Muffins Vegan
Step 1: Preheat the oven to 350F/180C and line a 12-cup muffin tin. Then, in a large bowl, whisk the plant milk and apple cider vinegar and set it aside for 5 minutes to thicken/curdle. Stir in the vanilla extract, oil, and applesauce.
Step 2: In a medium bowl, mix all the dry ingredients – flour, sugar, baking soda, cream of tartar, salt, and cinnamon. Combine the wet and dry ingredients and mix well. Be careful not to over-mix.
Step 3: Divide the batter between the muffin cups, filling them to the very top. In a small bowl, combine the sugar, turbinado sugar (if using), and cinnamon, and sprinkle it generously over each muffin.
Step 4: Bake the snickerdoodle muffins for 20-23 minutes, or until a skewer inserted in the center comes out clean. Remove them from the oven and let them cool for 5 minutes before removing them from the tin and cooling them on a cooling rack. Enjoy!
Filling them completely ensures a wonderful mushroom-top shape.
FAQs
You can try a 1:1 swap of gluten-free flour like King Arthur/Bob’s Red Mill. The muffins may not be as fluffy or have as much lift, but it should work.
Yes – simply use mini muffin trays and reduce the baking time as needed. Use a toothpick to test the cinnamon muffins for doneness.
Pro Recipe Tips for Snickerdoodle Muffins (Egg-Free)
- Measure the flour properly: Fluff it in its bag, spoon it into the cup, then level it with the back of a knife. This ensures you don’t use too much, which could lead to dense, dry muffins.
- Don’t skip the cream of tartar: To achieve the signature Snickerdoodle flavor. It also affects texture.
- Don’t overwork the batter: Mix only until the dry ingredients are incorporated to avoid tough, dense muffins. A few small lumps are fine.
- For domed muffins: Fill liners RIGHT to the top and avoid opening the oven door too soon.
- To coat the entire muffins: Brush the warm baked muffins with melted vegan butter, then roll in cinnamon sugar.
Storage Instructions
Store: In an airtight container at room temp for 3-4 days or fridge for 1 week.
Freezer: Flash freeze these eggless cinnamon muffins until solid, then transfer them to a Ziplock/Stasher (or individually wrapped in plastic wrap) for up to 3 months. Thaw overnight in the fridge or for 30-50 seconds in a microwave.
Reheat: Gently warm one for 20-30 seconds in a microwave.
Other Vegan Muffin Recipes to Consider….
Vegan Breakfasts
Blueberry Peach Muffins
Vegan Breakfasts
Easy Vegan Blueberry Banana Muffins
Vegan Desserts
Easy Vegan Apple Muffins
Vegan Desserts
Vegan Pumpkin Chocolate Chip Muffins
If you tried this Snickerdoodle Muffins recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Snickerdoodle Muffins (Egg-Free)
Equipment
Ingredients
- 1 cup of plant-based milk
- 1 tablespoon of apple cider vinegar
- ⅓ cup of neutral oil
- 2 teaspoons of vanilla extract
- 2 (3.9-ounce) packs of unsweetened applesauce
- 2 ½ cups of all-purpose flour
- ½ cup of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tartar
- 1 teaspoon of salt
- 2 teaspoons of ground cinnamon
Cinnamon Sugar Coating
- ¼ cup of granulated sugar
- 2 tablespoons of turbinado sugar (optional)
- 1 tablespoon of cinnamon
Instructions
- Preheat oven to 350 degrees F. and line a 12-cup muffin tin. Set aside.
- In a large bowl, combine the plant-based milk and apple cider vinegar. Mix well and set aside for 5 minutes.
- Add the oil, vanilla extract, and applesauce. Mix well and set aside.
- In a medium bowl, combine the flour, sugar, baking soda, cream of tartar, salt, and cinnamon. Mix well.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until combined. Do not overmix.
- Fill each cup of the muffin tin to the top – almost overfilling. This will make a beautiful muffin top. Set aside.
- Combine the sugar, turbinado sugar (if using), and cinnamon in a small bowl.
- Sprinkle a generous amount of sugar coating over each muffin – covering entirely the top of each muffin.
- Bake for 20 to 23 minutes. Remove the muffin tin from the oven and place it over a cooling rack for 5 minutes.
- Remove the muffins out of the muffin tin and allow them to cool on the cooling rack.
- Enjoy warm or at room temperature.
Notes
- Don’t skip the cream of tartar: To achieve the signature Snickerdoodle flavor. It also affects texture.
- Don’t overwork the batter: Mix only until the dry ingredients are incorporated to avoid tough, dense muffins. A few small lumps are fine.
- For domed muffins: Fill liners RIGHT to the top and avoid opening the oven door too soon.
- To coat the entire muffins: Brush the warm baked muffins with melted vegan butter, then roll in cinnamon sugar.
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