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Snickerdoodle Muffins

I’m not usually one to follow the crowd.

Ok, that’s a lie. I snubbed skinny jeans for a loooong time, and now I’m in.

And I didn’t even consider hemp hearts, or chia seeds, or many of the other weird things that I eat now, until I saw a whole stream of other bloggers take the first step.

So, really, this recipe should come as no surprise.

Have you noticed the stream of crazy hybrid dessert recipes floating around lately?

These brownies are really a mash up of brownie batter, cookie dough, and Oreo cookies.

And then there’s these Chocolate Chip Cookie Brownie Cupcakes

And don’t forget the ever popular concept of wrapping bite sized candy bars in cookie dough and baking them.. Or, if you’re Matty B, just eating them raw.


I put spinach in all the kid’s smoothies.


Our bedtime snacks are always bowls of crudités and fresh fruit.


But these Snickerdoodle Cupcakes Muffins? I didn’t even try.


They’re vegan, certainly. They are not, capital NOT healthy.


On the bottom, a cinnamon spice muffin cupcake. On the top, an honest to goodness Snickerdoodle cookie. I thought it was genius. I thought I was being creative.


Genius? Absolutely.

Creative? Maybe not. At least I didn’t poke a mini Snickers bar down in the middle. Yet…

Snickerdoodle Cupcakes Muffins


Cinnamon Sugar mixture
1/4 cup sugar
1 TBS cinnamon

Egg #1
1/2 TBS flax seed (ground)
2 TBS water

Egg #2
1 1/2 TBS flax seed (ground)
1/4 cup water

1/4 cup earth balance vegan butter
1/4 cup sugar
1/2 tsp cream of tartar
1/4 tsp baking soda
1 TBS almond milk
3/4 cup WW pastry flour

6 TBS earth balance, melted
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp baking powder
1 1/2 cups ww pastry flour
1/4 cup almond milk


Combine cinnamon and sugar. Set aside.

Combine flax and water separately for two flax egg mixtures. Set aside.

Using an electric hand mixer, beat all cookie ingredients (including smaller flax egg) until a soft dough forms. Divide dough into 8 small disks (muffin top size) and dredge in cinnamon sugar mixture on both sides. Set aside.

In a large, 4 cup glass measuring cup, melt butter. Add remaining muffin ingredients, including larger flax egg.

Grease muffin tin, shaking a small amount of cinnamon/sugar into each hole. Roll around to cover interior of muffin tin.

Add 1 TBS dough to 8 muffin tin holes. Sprinkle 1 tsp cinnamon/sugar on top of each. Add another TBS dough on top of that. Lastly, lay a snickerdoodle disk on top of each muffin.

Bake at 350 for 25 minutes. Use a tooth pick or knife to check for doneness.


2 responses »

  1. Lots of eye-candy on this post chica!! Those look delish. I have to tell you, however; I just can’t do the skinny jeans. I did them in the 80’s, but now you can’t get me to give up my favorite boot-cut pair. Hehe – oh well. Celeste 🙂


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