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:

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

Directions Step-By-Step

1
Add all dry ingredients to a bowl and whisk to combine.
2
Add all wet ingredients to a separate bowl and whisk until frothy.
3
Add all snickerdoodle crumble ingredients to its own bowl and mix with an electric or hand mixer.
4
Make a "well" in the center of the dry ingredients and add the wet ingredients into the center. Stir into just combined.
5
Lastly, gently stir the snickerdoodle crumble into the batter until it is evenly distributed throughout.
6
Preheat 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.
7
Bake 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