Imagine sinking your teeth into a warm, fluffy Snickerdoodle Muffin (Egg-Free) that melts in your mouth, with a delightful swirl of cinnamon sugar on top. The aroma of freshly baked muffins fills your kitchen, making it the perfect invitation for a cozy morning or a family gathering.
What sets these muffins apart is their soft, tender texture combined with the sweet and spicy flavors that will take you straight back to your childhood kitchen, where snickerdoodle cookies danced with joy.
Whether you’re hosting a brunch or just want a sweet treat for yourself, these muffins are incredibly easy to whip up, requiring just a few simple ingredients. In this article, you will discover how to create this egg-free version that doesn’t skimp on flavor, making it accessible for everyone. Get ready to bring home the comforting taste of snickerdoodles in muffin form!
Why You’ll Love This Snickerdoodle Muffins (Egg-Free)
These delightful muffins are not only a tasty treat but also a guilt-free option you can feel good about!
- Egg-free delight — Perfect for those with egg allergies or who follow a vegan lifestyle, ensuring everyone can enjoy a bite.
- Quick to make — Whip these up in under 30 minutes, making them a speedy choice for breakfast or snack time.
- Kid-approved — These sweet and cinnamon-coated muffins are sure to become a family favorite for both kids and adults!
- Budget-friendly — Made with simple ingredients, this recipe won’t break the bank, keeping your wallet happy.
- Perfect for meal prep — Bake a batch ahead of time, and have delicious snacks ready for the week without fuss.
- Impressive for guests — With a delightful aroma and beautiful finish, your friends will be begging for the recipe!
- Comfort food at its best — Indulge in the warm, cozy flavors that remind you of childhood favorites.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (or margarine, melted)
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
For the Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Equipment Needed
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 12-cup muffin tin
- Parchment paper or muffin liners
- Cooling rack (optional but helpful)
- Spatula for folding ingredients
How to Make Snickerdoodle Muffins (Egg-Free)
Prepare the Batter
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Mix the dry ingredients. In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of cinnamon until well combined.
- Combine the wet ingredients. In another bowl, stir together 1 cup of unsweetened applesauce, ¾ cup of granulated sugar, and ½ cup of melted coconut oil until the mixture is smooth.
- Add the wet ingredients to the dry ingredients. Pour the applesauce mixture into the flour mixture and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Set the batter aside. Let the batter rest for about 10 minutes. This helps the muffins become fluffy.
Prepare the Cinnamon Sugar Topping
- Mix the cinnamon sugar. In a small bowl, combine 3 tablespoons of granulated sugar with 1 tablespoon of cinnamon. Set aside for later use.
Bake the Muffins
- Fill the muffin tin. Scoop the muffin batter evenly into the prepared muffin tin, filling each liner about ⅔ full.
- Sprinkle with cinnamon sugar. Generously sprinkle the cinnamon sugar mixture over the top of each muffin for a sweet and crunchy crust.
- Bake the muffins. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
- Cool and enjoy. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious egg-free snickerdoodle muffins!
Tips for the Best Snickerdoodle Muffins (Egg-Free)
- Measure ingredients accurately — Use the spoon-and-level method for flour to prevent dense muffins. Too much flour can lead to a dry texture.
- Opt for buttermilk or a plant-based alternative — For added moisture and tang, replace regular milk with an equal amount of buttermilk or a dairy-free substitute like almond or cashew milk.
- Chill the batter briefly — Allow the batter to sit in the fridge for 15-20 minutes before baking. This helps the muffins rise better and enhances their texture.
- Customize your cinnamon sugar topping — Mix in a pinch of nutmeg or cardamom for an aromatic twist on the classic flavor profile.
- Watch the baking time — Start checking for doneness a few minutes before the suggested time. Muffins should spring back slightly when touched and a toothpick should come out clean.
Variations to Try
- Pumpkin Snickerdoodle Muffins — Add 1/2 cup of pumpkin puree to the wet ingredients for a fall-inspired treat.
- Chocolate Chip Snickerdoodle Muffins — Fold in 1/2 cup of dairy-free chocolate chips into the batter before baking.
- Maple Pecan Snickerdoodles — Replace sugar with 1/2 cup maple syrup and fold in 1/2 cup chopped pecans for a nutty flavor.
How to Store Snickerdoodle Muffins (Egg-Free)
Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before sealing.
Refrigerator: For longer freshness, keep muffins in a sealed container in the refrigerator for up to 5 days. Choose a container that minimizes air exposure to retain moisture.
Freezer: Snickerdoodle muffins freeze beautifully! Wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They can be stored for up to 3 months.
How to Reheat
For best results, reheat in a 350°F oven for about 10 minutes or microwave for 30-60 seconds until warmed through. Avoid overheating to maintain their soft texture.
Make-Ahead Tips
Prepare the muffin batter in advance and refrigerate it overnight. Bake fresh muffins in the morning for a delightful start to your day!
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 muffin |
| Calories | 180 kcal |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Carbohydrates | 26g |
| Fiber | 1g |
| Sugar | 10g |
| Protein | 2g |
| Sodium | 150mg |
Frequently Asked Questions
Can I use coconut oil instead of butter in this recipe?
Yes, coconut oil can be used as a substitute for butter. Simply melt the coconut oil and allow it to cool slightly before mixing it with the other wet ingredients to maintain the right texture.
Is it possible to make these muffins gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for the best rise and texture.
How should I store my Snickerdoodle Muffins, and how long will they last?
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months; just make sure to wrap them tightly.
Can I double this recipe without any adjustments?
Yes, you can double the recipe without any changes to the ingredient ratios. Just ensure you have a large enough mixing bowl and baking pan to accommodate the larger batch.
Why did my muffins not rise properly?
If your muffins didn’t rise, it may be due to expired baking powder. Always check the freshness of your leavening agents before baking to ensure a good rise.
What flavors pair well with Snickerdoodle Muffins?
These muffins are delicious on their own, but they pair beautifully with a cup of coffee or chai tea. You can also serve them with a dollop of whipped cream or a cinnamon glaze for extra sweetness.
Can I make these muffins ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just note that the muffins may need a few extra minutes in the oven if baked straight from cold batter.
Final Thoughts
These Snickerdoodle Muffins (Egg-Free) are a delightful treat that’s not only easy to whip up but also irresistibly delicious. Perfect for a cozy morning at home or as a sweet addition to your brunch gatherings, they bring a comforting flavor to any occasion.
We encourage you to give this recipe a try and experience the warm, spicy goodness for yourself. If you enjoy these muffins, please leave us a comment with your thoughts and rating! Don’t forget to share the joy by passing this recipe along to friends or posting your creations on social media. Happy baking!