Topped with cinnamon and sugar, these fluffy Gluten Free Snickerdoodle Muffins are the perfect addition to your brunch , lunch or snack.
These days, it seems that I’m always baking a batch of muffins. They are the perfect little treat to send in the kid’s lunch kits, and even though they don’t have to eat gluten free, I like sending them something home baked rather than store-bought.
Although they would be happy to have either the gluten free Banana Chocolate Chip Muffins or gluten free Double Chocolate Peanut Butter Banana Muffins in their lunch all the time, I do try to change things up a bit.
This week I decided to try something new – Gluten Free Snickerdoodle Muffins. A moist vanilla muffin with a hint of nutmeg, topped with a warming cinnamon and sugar mixture. Since my family loves my gluten free Snickerdoodles (and I love how easy they are to make), I know that these muffins will become regulars in their lunch kits as well.
If you like these fluffy Gluten Free Snickerdoodle Muffins, here’s some more muffins you may like:
- Gluten Free Morning Glory Muffins
- Gluten Free Pumpkin Cream Cheese Muffins
- Healthy Gluten Free Double Chocolate Zucchini Muffins
- Gluten Free White Chocolate Raspberry Muffins with Almond Streusel Topping
- Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping
Gluten Free Snickerdoodle Muffins
Topped with cinnamon and sugar, these fluffy Gluten Free Snickerdoodle Muffins are the perfect addition to your brunch , lunch or snack.
Ingredients
- 2/3 cup granulated sugar
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch/flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- 2 large eggs
- 1/3 cup milk
- 1/3 cup oil
- 1 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, melted
- 3 Tablespoons granulated sugar MIXED WITH 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (170 degrees C). Lightly grease the cups of a muffin tin, or line them with paper liners.
- In a large bowl, whisk together the 2/3 cup sugar, brown rice flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, salt, and nutmeg.
- In a separate bowl, whisk together the sour cream, eggs, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, and stir to combine.
- Spoon the batter into the prepared muffin tin - I like using a large cookie scoop for this.
- Bake in the preheated oven for 18-20 minutes, or until the top is lightly browned, and the tops spring back when gently pressed.
- Let muffins cool for a few minutes before removing them to a wire cooling rack.
- While the muffins are still warm, dip the tops in the melted butter. Immediately sprinkle the cinnamon/sugar mixture over the tops. I placed a larger container under the muffins while I sprinkled the topping on, so I could collect and re-use the topping that didn't stick to the muffins. Store in an air-tight container. Because these muffins are quite most, they are best eaten in the first day or two, but they also freeze well.
Kerry says
These look very yummy! I notice that a lot of your baking recipes use sour cream … I need to avoid dairy and wondered if you’d tried/think full fat coconut milk, with a bit of vinegar might be a good sub?
Jeanine says
Hi Kerry, I haven’t tried it myself. Quite honestly, I’d never thought of it! But, I asked a few friends that bake dairy-free, and they say it should work well. Just mix about 1 tbsp vinegar or lemon juice with 1 cup of full fat coconut milk. If you try it, please let me know how it works, OK?
Raia says
My mom used to make snickerdoodles all the time and they were a family favorite! I know I’m going to love these!
Jeanine says
Snickerdoodles are so easy to make, which is what makes them a favourite of mine. No special ingredients required (well, when you’re GF, there might be a few, but still…) 😉
Bridy says
I had to make these as soon as I got the email. I wanted to bake something today but it had to be simple and quick, and these fit the bill.
I noticed the recipe says baking powder twice, I assume the second one is baking soda 🙂
I use the largest Pamper Chef scoop for muffins. It make 12 muffins perfectly scooped.
I also cheated a bit and sprinkled the sugar/cinnamon on before I baked them and I only had brown sugar on hand.
Jeanine says
Oh shoot – thanks for catching that Bridy! Yes – the second was baking SODA. I fixed that now. 😉
That’s one of the reasons I love snickerdoodles – such basic ingredients that you don’t have to do any shopping to make them. Same goes with these muffins. I bet they’ll be great with the brown sugar/cinnamon topping as well. Hope you enjoy them as much as we did!
Leslye says
I caught the double baking powder, and like Bridy, used .5 teaspoon soda. I also used no fat plain yogurt because I had no sour cream, and .5 cup sugar since most recipes are too sweet for my taste. Worked just fine. Yummy. More nutmeg and some cinnamon next time.
Jeanine says
Sounds good Leslye! I tried cutting the sugar, and found them to be very dry the next day, so that’s why I increased it a little. 🙂 Glad to hear that the yogurt worked well!
Shirley @ gfe & All Gluten-Free Desserts says
These muffins look fabulous, Jeanine! I’m a snickerdoodles gal for sure! 🙂
Shirley
Jeanine says
Thanks, Shirley!
Jude says
I love all of your gluten free recipes—-can’t wait to share them with my great-nephew who has Celiac’sdisease.
Quick question, if I wanted to bake your yummy treats with regular flour; do I have to make any adjustments on the amounts of the ingredients or add/delete anything? We do not have to watch our gluten, and was just curious—I don’t always have the different types of flours on hand when I’m not baking for my nephew.
Thanks for such a wonderful website!
Jeanine says
Thank you so much, Jude, I appreciate it! It makes me smile when others ask how to switch things to ‘normal’ flour. 😉 If you’re looking for wheat-based ones, I’d suggest this recipe here, it looks quite similar: http://www.inpraiseofleftovers.com/blog/2010/2/14/snickerdoodle-muffins.html
Elle @ Only Taste Matters says
What a great idea! You can never get enough muffins and I am always looking for an alternative to blueberry.Thank you for the inspiration!
Jeanine says
It’s great to have more options, isn’t it, Elle? Happy to inspire!
Tamara says
Thanks Jeanine for your great recipes! What I like about them is that they don’t just call for a gluten free flour mix, but you give the ingredients for making our own gluten free flour mixes. I’ve been following your website for about a year now and really love your great recipes. These muffins look great and I hope to try them soon!
Jeanine says
Thanks so much, Tamara! I’m glad to hear that. I find baking with individual flours much easier, glad that you find that as well. Hope you enjoy the muffins!
Trudy says
These were delicious.Very light with a perfect crumb- all 12 were gone in a flash. I had to use buttermilk as I was out of sour cream and it worked well, will try with with sour cream next week. Thank you again for another excellent recipe, We had your millet sandwich bread last night with dinner- it is always a hit.
Jeanine says
So glad to hear that, Trudy! Buttermilk should work well too – I often substitute it for sour cream when I’m in a bind. I just use a little less, since it’s runnier than sour cream. 🙂 Glad to hear that the sandwich bread was a hit too – that’s one of my favourites!
Erica says
These are FANTASTIC! I made these for my hubby (he is not gf) and myself this a.m. and they were delicious! I made one error and accidentally mixed the cinnamon sugar with the butter but I could also put the mix on the table and my hubby loved it! Thank you! I have photos but can’t figure out how to add them.
Jeanine says
I’m so glad to hear that, Erica! Awesome! I’d love to see the pics on social media, either my FB page, or on Instagram or Twitter you can use the hashtag #faithfullygf and I’ll find them! 😀
Dana says
Would an egg substitute work as well?
Debra says
Hi Jeanine! I was wondering if I could substitute 1 1/2 cups of gluten free all purpose flour blend for the 3 separate types of flour in the recipe?
Jeanine says
Hi Debra, You’re welcome to try! I only use individual flours, and have tested all the recipes as written. Altering the flours may alter the texture too.
Shaina says
We can’t so dairy or eggs in our family so I used 2/3 c. of applesauce in place of the sour cream and then used egg replacer for the eggs. They turned out wonderful and my kids loved them!