You may be wondering what a ‘snickerdoodle’ is. Honestly, I did too but did not bother finding out what it was, as I was in a hurry to bake the muffins as it was ‘gluten free’! I have been asked to lay off gluten and wheat, so have been trying to look for ‘gluten free’ recipes for baking. I did try baking a cake using gluten free flour but did not like the cake at all as I found it very chewy. Yucks!
It’s only now while writing for my blog did I look up on what a ‘snickerdoodle’ is and it is just a cookie made with butter or oil, sugar & flour and rolled in cinnamon sugar.
Luckily, I came across Faithfully Gluten Free (https://www.faithfullyglutenfree.com/) on Instagram. On reading up some of her recipes, I noticed she did not use gluten free flour at all. It was just a combination of brown rice flour, tapioca flour, millet flour and it was a eureka moment for me as I felt very confident that this would work.
So, I bought the necessary ingredients and baked the snickerdoodle muffins and boy…. was it yummy! At least now I can have my cake and eat it too 😂
The measurements given are in cups and I used a converter to get the measurements in grams ( http://dish.allrecipes.com/cup-to-gram-conversions/) and recipe is from – https://www.faithfullyglutenfree.com/gluten-free-snickerdoodle-muffins/
- 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
- 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.