Gluten free Snickerdoodle Muffins

Delicious muffins with the slight tang of a snickerdoodle cookie topped with cinnamon and sugar. These snickerdoodle muffins are easy to make and freeze beautifully. As always, they are gluten free and vegan!

A note on some of the ingredients:

Gluten free flour blend: I have used Bob’s Red Mill 1:1 Gluten Free Flour and Life Smart Gluten free flour blend in this recipe. It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off.

Plant based butter: I prefer to use Becel plant based butter sticks for baking. I use unsalted butter so that I can control the amount of salt in the baking. As a bonus it is also gluten free! When I melt plant based butter to coat the top of the muffins I use Becel plant based margarine in the tub since the butter will be melted.

Non dairy milk: The non-dairy milk that I use in all of my baking is soy milk because my kids can’t take anything with nuts to school. Use whatever your preferred non-dairy milk is. By adding the apple cider vinegar to the milk and letting it sit we are making non-dairy buttermilk. It will curdle slightly, that’s ok!

Plant based yogurt: I use Silk plant based protein yogurt in this recipe. I prefer the plain yogurt as the vanilla flavour has additional sugar. Any type of plant based yogurt would work well in these muffins.

Cream of tartar: Cream of tartar is naturally gluten free. It is what gives the muffins the distinctive snickerdoodle tang.

How the Gluten free snickerdoodle muffins are made:

Preheat the oven to 425°F and line a 12 cup muffin tin with liners.

In a large measuring cup add the soy milk and apple cider vinegar, this will make vegan buttermilk. Let sit to the side while the dry ingredients are mixed.

In the bowl of a stand mixer add the gluten free flour, sugar, baking powder, baking soda, cream of tartar, cinnamon and salt. Mix together with a spoon and then add the softened plant based butter. Run the stand mixer on low for a few minutes, just until the butter is broken up and slightly incorporated. It should look like wet sand.

Family-friendly vegan gluten-free snickerdoodle muffins by Tofu and Beans

To the measuring cup with the vegan buttermilk add the yogurt and vanilla extract. Stir well.

With the stand mixer running on low, slowly pour in the wet ingredients. Mix only until there are no dry patches.

Fill the wells of the lined muffin tin with the batter. The wells should be almost full.

Bake at 425°F for 5 minutes and then turn the oven temperature down to 350°F and bake for an additional 13 to 15 minutes.

Let the snickerdoodle muffins cool in the tin for 5 minutes and then gently remove them to a cooling rack.

Adding the cinnamon sugar topping:

Once the snickerdoodle muffins are completely cool melt the plant based butter in a small microwave safe container. In a small bowl mix together the sugar and cinnamon. If you prefer more sugar or more cinnamon adjust the measurements to your preference. With a pastry brush lightly brush the tops of the cooled muffins with the melted butter and then immediately dip the muffins into the cinnamon sugar. Let the cinnamon sugar mixture set and enjoy!

The snickerdoodle muffins can be stored in an air tight container for up to 3 days or in the freezer for up to 3 months.

Looking for more muffin recipes? Try my Gluten free Chocolate Chip Muffins, Gluten free Lemon Poppyseed Muffins and my Strawberry Vanilla Muffins!