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Justine Doiron

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Baking + Sweet, Breakfast, Dairy Free, Gluten Free, Muffins, Recipes, Snacks + Sides, Vegetarian · February 1, 2021

Snickerdoodle Muffins

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Snickerdoodles are my absolute favorite cookie – and I think a huge part of it has to do with that signature snickerdoodle tang (is tang the right word for it?)

So I knew it was about time to turn this amazing cookie into a breakfast muffin. And these gluten-free, dairy free muffins were born!

Now going back to that signature snickerdoodle taste – that comes from using an excess of cream of tartar in a recipe, which helps make a light and fluffy cake, but also gives that acidic note that you taste when you bite into a snickerdoodle. So don’t worry, this recipe has pleeeenty of cream of tartar. You won’t miss the snickerdoodle taste here at all!

Watch the recipe video here:

Snickerdoodle Muffins

5 from 1 vote
Let's take the iconic Christmas cookie and transform it into a breakfast muffin. Light and fluffy, these have that signature snickerdoodle taste by using cream of tartar and baking soda in the mix, plus a topping of cinnamon sugar that really seals the deal.
Print Recipe Pin Recipe
Prep Time:5 minutes mins
Cook Time:25 minutes mins
Course: Breakfast, Dessert, Snack
Keyword: baking, gluten free, muffins, snack, snickerdoodle
Servings: 6 muffins

Equipment

  • Muffin tin
  • Muffin liners

Ingredients

  • 1 & ⅔ cup oats blended into flour 180g
  • 1 tsp baking powder
  • 1 tsp cream of tartar a necessity to get that snickerdoodle taste!
  • Pinch of salt
  • ½ cup melted butter or vegan butter
  • ½ cup maple syrup
  • 1 egg

Cinnamon sugar topping:

  • 1 tbsp sugar
  • 1 tsp cinnamon

Instructions

  • Preheat your oven to 350F.
  • Whisk together the oat flour, baking powder, cream of tartar and salt.
  • In another bowl whisk together the butter, syrup, egg until combined.
  • Add the wet ingredients to the dry and pour into six muffin liners. Due to the oat flour, these will be very tender, so the muffin liners are needed!
  • Top with cinnamon sugar and bake at 350F for 20-25 minutes.
  • Serve warm!

Posted In: Baking + Sweet, Breakfast, Dairy Free, Gluten Free, Muffins, Recipes, Snacks + Sides, Vegetarian

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Comments

  1. Brenda says

    February 11, 2021 at 6:40 pm

    I have made these probably 10 times and they never fail me. I made them Christmas morning and my family devoured them. I crave them all the time. Bake this!!!!!

    (I also sub oat flour with 140 g AP flour)

    • Justine says

      February 12, 2021 at 2:13 am

      I am so glad you liked them! This is one of my favorite recipes on here so hearing this from you made me so happy <3

  2. Zoe says

    February 16, 2021 at 1:30 pm

    5 stars
    The flavor of these muffins is probably my new favorite! So delicious. Just curious if adding a little bit of Xanthium gum or something similar would help them be less crumbly. The consistency of the batter is still great! Thanks for the recipe!

    • Justine says

      February 16, 2021 at 5:59 pm

      Hi! This is also something I’m working on, sometimes the muffins are perfect and sometimes they’re a tad too tender, and I think for me it has to do with the coarseness of my oat flour. But I’ll definitely look into xantham gum and report back!

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Hey! I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

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hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

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