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The top of a snickerdoodle muffin with cinnamon sugar on it.

The Softest Snickerdoodle Muffins

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  • Author: Maggie
  • Total Time: 23 minutes
  • Yield: 12 muffins 1x


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.


  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3/4 tsp cream of tartar
  • 1 tsp baking powder
  • 2 eggs
  • 1/4 cup brown sugar (can sub coconut sugar)
  • 1/4 cup sugar
  • 1/4 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1/4 cup skim milk (or milk substitute)
  • Extra sugar and cinnamon for garnish


  1. Preheat oven to 350F and prepare a muffin pan with 12 muffin liners
  2. 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).
  3. In a separate bowl, whisk together 2 eggs. Add in the brown sugar, sugar, Greek Yogurt, milk and vanilla and mix to combine. 
  4. Pour the wet ingredients into the dry and mix well. 
  5. 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!
  6. Bake the muffins for 15-18 minutes or until they're cooked through.
  7. Let them rest for 5 minutes before consuming.


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
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