These snickerdoodle muffins are the softest muffins you'll ever eat! Being made with almond flour and Greek Yogurt, its texture is soft and moist. Also they're gluten free!
The taste of the tangy cream of tartar and yogurt paired with the sweetness of cinnamon sugar is one flavor that you won't want to forget.
I'm so excited about this snickerdoodle muffin recipe. I forgot about how tangy and delightful snickerdoodle flavor can be! I tried to make these muffins a healthier version compared to the traditional with using almond flour, a bit of coconut flour and Greek Yogurt. They are so easy to make and only take about 15 minutes in the oven!
What is a Snickerdoodle?
A snickerdoodle is traditionally known to be a cookie, which is made up of butter, oil, cinnamon, cream of tartar and sugar. The cream of tartar (or some recipes use sour cream) gives the cookie its tang. It also helps with the chewiness and overall texture of the cookie. Instead of making a cookie recipe, I created a muffin recipe. I love that they can be frozen for later consumption. The texture is soft, yet still fluffy, with a crunchy sugary topping.
Ingredients in Snickerdoodle Muffins
- Almond and coconut flour: The best deal for almond flour is buying it from a wholesale store like Costco or Sam's club. They also have great values online too. Coconut flour is so common these days! Just about every grocery store carries it!
- Cream of tartar: You can find this in the spice section. My husband had no idea that cream of tartar is actually a powder! You can also buy it off amazon here. If you don't have cream of tartar and are feeling adventurous, there are some websites that suggest a substitute. (just FYI I haven't tried to substitute it!)
- Greek Yogurt: You can use plain Greek Yogurt here in this muffin recipe. However, if you use vanilla, you might want to cut back on the sugar a little bit and not add the vanilla extract.
- Sugars: I used brown and white sugar in this recipe. You can substitute for coconut sugar. If you use an artificial sugar, the muffins will be more dry.
Are these Snickerdoodle muffins gluten free?
Yes! They're gluten free because they are made with almond flour and coconut flour.
Can these be made with any other kind of flour, like white flour or whole wheat?
I have not tested out this recipe using either of those flours. If you do, please leave a comment below and let me know how they turned out!
Can these muffins be frozen?
Yes! You can put these muffins in an airtight bag or container and freeze for up to 6 months. Make sure to remove paper cupcake liner before putting in the freezer though!
How do I store them?
Since these snickerdoodle muffins are so dense and soft, I would recommend putting them in the refrigerator in a Tupperware to store. They will last in the fridge for up to a week.
Don't forget to 'Pin this snickerdoodle muffin recipe' for later!
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The Softest Snickerdoodle Muffins
- Total Time: 23 minutes
- Yield: 12 muffins 1x
Description
These snickerdoodle muffins are the softest muffins you will ever eat! Being made with almond flour and Greek Yogurt, its texture is soft and moist.
Ingredients
- 2 cups almond flour
- 2 tbsp coconut flour
- ½ tsp salt
- 1 tsp cinnamon
- ¾ tsp cream of tartar
- 1 tsp baking powder
- 2 eggs
- ¼ cup brown sugar (can sub coconut sugar)
- ¼ cup sugar
- ¼ cup plain greek yogurt
- 1 tsp vanilla extract
- ¼ cup skim milk (or milk substitute)
- Extra sugar and cinnamon for garnish
Instructions
- Preheat oven to 350F and prepare a muffin pan with 12 muffin liners
- Combine the dry ingredients together in a large bowl until no clumps appear (almond flour, coconut flour, salt, cinnamon, cream of tartar and baking powder).
- In a separate bowl, whisk together 2 eggs. Add in the brown sugar, sugar, Greek Yogurt, milk and vanilla and mix to combine.
- Pour the wet ingredients into the dry and mix well.
- Scoop batter into muffin cups until they are about halfway full. If you have remaining batter, distribute evenly to the 12 muffin cups. Sprinkle a pinch of cinnamon sugar on top if desired, but it does give it a nice crunch!
- Bake the muffins for 15-18 minutes or until they're cooked through.
- Let them rest for 5 minutes before consuming.
Notes
Store in an airtight container in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Muffins, snack, side dish, dessert, breakfast
- Method: Bake
- Cuisine: American
If you love the texture of almond flour in recipes, check out these double chocolate chip cookies!
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