Snickerdoodle Muffins (Egg-Free)

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 222kcal

Author: Toni Okamoto

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.

Nutrition