I love baking these snickerdoodle muffins when I want something cozy, sweet, and comforting without much effort. They give me all the classic cinnamon-sugar flavor of snickerdoodle cookies, but in a soft, fluffy muffin that works perfectly for breakfast or a snack. They are completely egg-free and dairy-free, yet still moist, tender, and bakery-worthy.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with simple pantry staples and delivers big flavor. The cream of tartar gives these muffins that unmistakable snickerdoodle tang, while the cinnamon-sugar topping adds the perfect crunch. I also like how reliable this recipe is, with tall, domed muffins every time, and how easy it is to freeze them for later.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup plant-based milk
1 tablespoon apple cider vinegar
⅓ cup neutral oil
2 teaspoons vanilla extract
2 (3.9-ounce) packs unsweetened applesauce
2 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 teaspoons ground cinnamon
For the cinnamon sugar coating:
¼ cup granulated sugar
2 tablespoons turbinado sugar (optional)
1 tablespoon ground cinnamon
Directions
I begin by preheating my oven to 350°F and lining a 12-cup muffin tin. In a large bowl, I mix the plant-based milk and apple cider vinegar, then let it sit for about five minutes until it curdles. I stir in the oil, vanilla extract, and applesauce until smooth.
In another bowl, I combine the flour, sugar, baking soda, cream of tartar, salt, and cinnamon. I pour the wet ingredients into the dry ingredients and gently mix just until everything is combined, making sure not to overmix.
I divide the batter evenly among the muffin cups, filling each one all the way to the top. In a small bowl, I mix the sugars and cinnamon for the topping and sprinkle it generously over each muffin. I bake them for 20 to 23 minutes, until a toothpick inserted in the center comes out clean. I let them cool for a few minutes before transferring them to a cooling rack.
Servings And Timing
I get 12 muffins from this recipe.
Prep time is about 10 minutes, baking time is 20 to 23 minutes, and the total time is approximately 30 minutes.
Variations
I sometimes add a pinch of nutmeg to deepen the warm spice flavor. When I want something extra indulgent, I fold in vegan chocolate chips. For a dessert-style twist, I drizzle a simple glaze made from powdered sugar, vegan cream cheese, and plant-based milk. I also enjoy stuffing the muffins with a spoonful of sweetened vegan cream cheese before baking.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to four days or in the refrigerator for up to one week. For longer storage, I freeze them for up to three months. When I want one, I reheat it in the microwave for about 20 to 30 seconds until warm.
FAQs
Can I Make These Muffins Gluten-Free?
I use a gluten-free all-purpose flour blend with xanthan gum, and the muffins still turn out soft and fluffy.
Why Is Cream Of Tartar Necessary?
I rely on cream of tartar for the classic snickerdoodle flavor and to help give the muffins their tender texture.
Can I Reduce The Sugar?
I can slightly reduce the sugar, but I find the texture and flavor are best when I follow the measurements as written.
How Do I Get Bakery-Style Muffin Tops?
I always fill the muffin cups completely to the top and avoid opening the oven door too early.
Can I Make These Muffins Ahead Of Time?
I often bake them ahead and freeze them, then reheat as needed for quick breakfasts or snacks.
Conclusion
I keep this snickerdoodle muffin recipe on repeat because it is easy, comforting, and dependable. The cinnamon-sugar topping, fluffy texture, and classic flavor make these muffins hard to resist. Whether I enjoy them fresh, stored, or reheated from the freezer, they always feel like a little homemade treat.
Honey Chicken Nuggets in a Blanket are crispy chicken nuggets wrapped in flaky crescent dough and brushed with a sweet honey butter glaze. They’re quick, comforting, kid‑friendly, and perfect for snacks or casual meals.
Total Time:30 minutes
Yield:7 servings
Ingredients
20 frozen chicken nuggets, slightly thawed
1 (8‑ounce) can refrigerated crescent rolls or crescent roll sheet
3 tablespoons butter, melted
2 tablespoons honey
1 teaspoon brown sugar
Instructions
Preheat oven to 375°F (190°C) and line an 11 x 17‑inch baking sheet with parchment paper.
On a lightly floured surface, cut each crescent roll into three triangles (or slice a crescent sheet into small triangles).
Place a partially thawed chicken nugget on the wide end of each triangle and roll up snugly, placing seam‑side down on the baking sheet.
Bake for 20–25 minutes, until the crescent dough is golden brown.
While the nuggets bake, whisk together melted butter, honey, and brown sugar until the sugar dissolves.
As soon as the baked nuggets come out of the oven, brush them generously with the honey butter glaze.
Serve warm with your favorite dipping sauces if desired.
Notes
Use spicy chicken nuggets for a little heat.
Add a pinch of cinnamon to the honey butter glaze for a warm flavor twist.
Brush only half the batch with honey butter if you prefer less sweetness.
Serve with honey mustard, barbecue sauce, or ranch for dipping.
Assemble ahead and refrigerate until ready to bake for convenience.
