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
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.
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!
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)
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
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!
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!