Snickerdoodle Muffins

Laura Woolla

By
@lwoolla

My Snickerdoodle Muffins are gluten free and delicious! You will never miss the wheat flour in this recipe!


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Rating:
☆☆☆☆☆ 0 votes
Serves:
12
Prep:
15 Min
Cook:
15 Min
Method:
Bake

Ingredients

1 1/4 c
white or brown rice flour
1/2 c
potato starch
1/4 c
tapioca flour
2 tsp
baking powder
1 tsp
baking soda
3/4 tsp
xanthan gum
1/4 tsp
salt
1/4 tsp
nutmeg
1/2 c
white sugar

DRY INGREDIENTS

1/2 c
buttermilk
2 Tbsp
buttermilk
1/2 c
canola oil
2 Tbsp
canola oil
1 1/2 tsp
pure vanilla extract
2 large
eggs

WET INGREDIENTS

1/2 c
brown sugar
5 Tbsp
butter, softened
1/4 c
white or brown rice flour
2 tsp
cinnamon

SNICKERDOODLE CRUMBLE

Step-By-Step

1Add all dry ingredients to a bowl and whisk to combine.

2Add all wet ingredients to a separate bowl and whisk until frothy.

3Add all snickerdoodle crumble ingredients to its own bowl and mix with an electric or hand mixer.

4Make a "well" in the center of the dry ingredients and add the wet ingredients into the center. Stir into just combined.

5Lastly, gently stir the snickerdoodle crumble into the batter until it is evenly distributed throughout.

6Preheat oven to 400 degrees. Coat a 12 tin muffin pan with cooking spray or use paper liners like I do for easy cleanup!
Using a icecream scoop, fill muffin tins with batter. Allow batter to sit at room temperature while oven preheats to get a little bit of a rise on the muffins or preheat your oven before mixing, so that it is at temperature once the muffins are assembled.

7Bake muffins at 400 degrees for 13-16 minutes. Size of muffins and ovens may vary.

Enjoy these scrumptious snickerdoodles!!!

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tags: Quick & Easy, For Kids
Hashtags: #muffin, #snickerdoodle