Snickerdoodle Donut Muffins [2020 Rework]

Vegan Snickerdoodle Donut Muffins
Roll up, roll up! These donut-like muffins filled with strawberry jam and topped with a sugary cinnamon crust have a charming fairground vibe that is pretty hard to beat. This recipe is based on my previous recipe for Snickerdoodle Donut Muffins which contained eggs; this version has been seamlessly reworked to be vegan friendly.

These Snickerdoodle Donut Muffins, like all muffins, are incredibly easy to make – a simple wet to dry mixture with minimal stirring involved. My little girl loved helping me make these!

Makes 12

275g plain flour
100g caster sugar
1 tbsp baking powder
1/4 tsp salt
275ml any non-dairy milk
100g sunflower oil (I weigh oil in grams along with everything else)
10ml (2 tsp) apple cider vinegar or lemon juice
1 tsp natural vanilla paste or extract
175g (approx) strawberry jam

For the snickerdoodle topping:

2 tbsp caster sugar
2 tsp ground cinnamon

Preheat the oven to 200c. Make the snickerdoodle topping by stirring together the sugar and cinnamon and set aside for later.

Stir together the dry ingredients – flour, sugar, baking powder and salt in a large bowl. In a separate jug, combine the wet ingredients – milk, oil, vinegar and vanilla.

Pour the wet mix into the dry and quickly whisk together. This is best done by hand; muffin mixtures don’t need to be really smooth. The odd lumpy bit here and there is absolutely fine; just make sure there aren’t any floury bits visible.

Fill each muffin case with a heaped tablespoon of batter, then add a heaped teaspoon of jam to each one. Try to keep the jam in the middle. Now cover each one with the remaining batter. Try to do this quite quickly, as vegan bakes need to get into the oven as quickly as possible.

Now sprinkle about 1/2 tsp of the snickerdoodle topping per muffin and get them in the oven. Bake for 20-23 minutes on the middle shelf until they are well risen, golden and firm to the touch. Remove from the tin as soon as they are cool enough to handle and transfer to a cooling rack.

Best enjoyed on the day they are made, but they keep for a few days in an airtight tub.

Vegan Snickerdoodle Donut Muffins

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