These fluffy, bakery-style Snickerdoodle muffins capture all the cinnamon-sugar charm of the cookies—now in irresistible muffin form and entirely egg- and dairy-free.
Why You’ll Love This Recipe
If you enjoyed the vegan cinnamon muffins on this site, these Snickerdoodle muffins are the next-level cinnamon-sugar treat. If you’ve ever wanted to enjoy snickerdoodle cookie flavor for breakfast, this recipe delivers. The muffins are tender, light, and satisfyingly thick with tall, domed tops while relying on simple, budget-friendly pantry ingredients—no eggs or dairy required.
Cream of tartar gives these muffins their signature snickerdoodle tang, while a generous cinnamon-sugar topping adds irresistible crunch. The recipe comes together quickly—about 30 minutes total—and freezes and reheats well, making it great for meal prep and keeping a few on hand for snack emergencies.
Ingredient Notes
Refer to the recipe card below for exact quantities and full ingredient details. A few highlights:
Vegan buttermilk alternative: Choose a high-protein plant milk—such as soy or pea milk—since it curdles best when combined with apple cider vinegar (or lemon juice).
Recipe Variations
- Nutmeg: A pinch adds warm depth alongside the cinnamon.
- Vegan chocolate chips: Mini or regular semi-sweet chips make these more indulgent.
- Glaze: Whisk powdered sugar with vegan cream cheese and a splash of plant milk to a drizzle consistency.
- Stuffed: Add a small spoonful of sweetened vegan cream cheese into the center of the batter in each cup for a filled muffin.
How to Make Snickerdoodle Muffins Vegan
Step 1: Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin. In a large bowl, whisk the plant-based milk with apple cider vinegar and let sit for 5 minutes to thicken. Stir in vanilla, oil, and applesauce.
Step 2: In a medium bowl, whisk together the dry ingredients: flour, sugar, baking soda, cream of tartar, salt, and cinnamon. Add the wet ingredients to the dry and mix until just combined—do not overmix.
Step 3: Divide the batter among the muffin cups, filling them to the top. In a small bowl mix granulated sugar, optional turbinado sugar, and cinnamon, then generously sprinkle the mixture over each muffin.
Step 4: Bake for 20–23 minutes, or until a skewer inserted into the center comes out clean. Let the tin rest on a cooling rack for 5 minutes, then remove the muffins and finish cooling on the rack. Serve warm or at room temperature.
Filling the cups to the top helps produce those attractive mushroom-shaped domes.
FAQs
You can try a 1:1 gluten-free flour blend. The texture may be slightly different and the rise may be reduced, but it should work.
Yes—use a mini muffin pan and reduce the baking time. Test doneness with a toothpick.
Pro Recipe Tips for Snickerdoodle Muffins (Egg-Free)
- Measure flour correctly: Fluff, spoon into the measuring cup, then level with a knife to avoid dense muffins.
- Use cream of tartar: It delivers the classic snickerdoodle tang and affects texture—don’t omit it.
- Keep mixing minimal: Stir only until the dry ingredients are incorporated; small lumps are fine.
- For domed tops: Fill liners to the very top and avoid opening the oven early.
- To fully coat the muffins: Brush warm muffins with melted vegan butter and roll in cinnamon sugar.
Storage Instructions
Store: Keep in an airtight container at room temperature for 3–4 days or in the fridge for up to 1 week.
Freeze: Flash-freeze on a sheet until solid, then transfer to a resealable bag or wrap individually for up to 3 months. Thaw overnight in the fridge or warm briefly in the microwave.
Reheat: Warm a muffin for 20–30 seconds in the microwave for a fresh-baked feel.
Other Vegan Muffin Recipes to Consider….
Vegan Breakfasts
Blueberry Peach Muffins
Vegan Breakfasts
Easy Vegan Blueberry Banana Muffins
Vegan Desserts
Easy Vegan Apple Muffins
Vegan Desserts
Vegan Pumpkin Chocolate Chip Muffins
If you tried this Snickerdoodle Muffins recipe or another recipe on the blog, please leave a star rating and share how it went in the comments. Thanks!
Snickerdoodle Muffins (Egg-Free)
Ingredients
- 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
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 tablespoons turbinado sugar (optional)
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin tin and set aside.
- Combine plant-based milk and apple cider vinegar in a large bowl. Mix and let sit for 5 minutes.
- Add oil, vanilla, and applesauce to the milk mixture and stir to combine.
- In a separate bowl, whisk flour, sugar, baking soda, cream of tartar, salt, and cinnamon.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fill each muffin cup to the top—slightly overfilling helps create the domed tops.
- Mix the cinnamon-sugar coating and sprinkle generously over each muffin.
- Bake 20–23 minutes. Remove the tin to a cooling rack and let sit 5 minutes.
- Remove muffins from the tin and finish cooling on the rack. Serve warm or at room temperature.
Notes
- Don’t skip the cream of tartar: It gives the snickerdoodle flavor and helps the texture.
- Don’t overwork the batter: Mix until just combined to avoid tough muffins; small lumps are fine.
- For domed muffins: Fill liners to the top and avoid opening the oven early.
- To coat fully: Brush warm muffins with melted vegan butter and roll in cinnamon sugar.
Nutrition
Carbohydrates: 38g
Protein: 3g
Fat: 7g
Additional Info
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