Sunday, November 13, 2011

Snickerdoodle Muffins

Due to some commitments elsewhere on my part this weekend, I couldn't participate in Baker Street's Muffin Monday.  But the girls still need their lunchbox goodies, and well, I still need something to share!

I give you, Snickerdoodle Muffins:
They're really nothing but a simple sweet muffin with a cinnamon sugar topping.

Preheat oven to 400 degrees.  Line one 12-cup muffin pan with paper wrappers or spray with nonstick cooking spray.

2 c. Fancy Baking Blend, other AP GF flour blend, or:
1/3 c. Millet Flour
3/4 c. White Rice Flour
1/4 c. Sweet Rice Flour
2/3 c. Tapioca starch

1/3 c. sugar
1 tsp xanthan gum
1/2 tsp salt
3 tsp baking powder
1 egg
3 Tbsp butter, melted
1 c. + 2 Tbsp milk
1 tsp vanilla

Cinnamon Sugar Sprinkle
1/2 c. sugar
1/2 tsp cinnamon

Sift together flour, sugar, xanthan gum, salt, and baking powder. Set aside.

In another bowl, whisk together egg, butter, milk, and vanilla.  Make a well in the dry ingredients and pour in the liquids.  Whisk together until combined.
 Fill muffin cups 2/3 full or use a 2 oz disher to portion batter.  

Combine sugar and cinnamon for sprinkle, and top each muffin with about a tsp. of cinnamon sugar.

Bake for 20 minutes or until set and golden.
Simple, but well received.  And, having no icing or other frou-frou, they travel VERY well.
They're also pretty muffins, being very white in the center, and delightfully crinkled on top.


  1. Yum! Love the golden, domed tops and the white fluffy center. Happy Muffin Monday :D

  2. I love snickerdoodles, so a snickerdoodle muffin sounds too good to be true! So many recipes call for sweet rice flour, but I can never find it locally - we're in Montreal. Do you know of a good sub flour?

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  3. Thanks for stopping by!

    If you can't get sweet rice flour (also known as glutinous rice flour), you can just use a little more white rice flour. It will affect the texture a bit, but not much.

    I find mine at the local Asian grocery - it's Thai, in focus, and the brand of flour I prefer is Thai as well. I use their white rice, glutinous rice, and tapioca flours.