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Snickerdoodle Muffins
Snickerdoodle Muffins
Out of the many reasons why I love coconut oil, my absolute favorite is the way muffins, cookies, and cakes turn out. When replacing butter or any oil in a 1:1 ratio, I have found that the denseness that almost always occurred when baking is no longer! I finally found my solution to having the perfect delectable desserts. I came across a recipe from Culinary Concoctions by Peabody for Snickerdoodle Muffins that looked absolutely amazing. What a clever idea to turn cookie into a muffin! My boyfriend loves any type of cookie, so he’s just the right person to make these muffins for AND I’ll be sneaking one as well. I tweaked the recipe a little by eliminating the sour cream because using coconut oil by itself left these muffins fluffy.
Ingredients
Muffins
1 cup Kelapo Coconut Oil; room temperature
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tartar
¾ tsp freshly grated nutmeg
2 and ¼ cups all-purpose flour
Topping
1 cup sugar and 2 tablespoons cinnamon; mixed together for rolling
Directions
It was extremely tempting, however I let the muffins cool down for about 10-15 minutes before serving them. My boyfriend LOVED the way they turned out and I must say, I was right there with him! The cinnamon sugar topping added a delightful crunch and the perfect amount of sweetness throughout. If you’re looking for more muffin recipes with coconut oil, make sure to check out our Vegan Banana, Strawberry Cheesecake, and Sweet Potato Muffins.
-Kayla
Tags: baking with coconut oil, breakfast, breakfast ideas, breakfast recipe, coconut oil muffin, coconut oil recipes, how to replace butter with coconut oil, muffin recipe, quick muffin recipe, snack, snacks, snickerdoodle, snickerdoodle cookie, snickerdoodle muffin, sweet