Keto Snickerdoodle Muffins – Low-Carb Cinnamon Sugar

• 120 grams coconut flour (1 cup)
• 150 grams brown sugar sweetener of choice (3/4 cup) adjust to taste
• 1/4 tsp salt
• 15 grams baking powder (1 TBS)
• 4 grams ground cinnamon (1 1/2 tsp) adjust tot taste
• 4 large eggs, room temperature
• 1/2 cup butter, melted and cooled
• 120 grams room temperature plain yogurt or sour cream (1/2 cup)
• 2 tsp maple extract, adjust to taste

Topping

• 2 TBS melted butter
• 67 grams brown sugar sweetener of choice (1/3 cup)
• 2 tsp ground cinnamon

• Preheat the oven to 375°F (190°C). Lightly spray a standard 11-cup muffin tin with cooking spray or line with paper cups. Allow the tin to sit while you prepare the batter so it’s ready when you fill it.
• In a large bowl sift or whisk together the coconut flour, brown sugar sweetener, salt, baking powder, and ground cinnamon. Sifting or whisking removes lumps and helps the dry ingredients distribute evenly, which improves texture.
• Add the eggs to the dry mixture and stir until there are no visible dry pockets and the mixture is evenly moistened. The batter will be thicker than a typical wheat-based batter because coconut flour absorbs more liquid.
• Stir in the cooled melted butter, plain yogurt or sour cream, and maple extract. Mix until the dough becomes smooth and uniform. If it seems too dry, a teaspoon of extra yogurt can help; if too wet, a light dusting of coconut flour will firm it up. Aim for a lightly moist, cohesive dough that’s not crumbly.
• Form the dough into one smooth ball and briefly massage it in your hands to confirm the texture. Divide the dough evenly among the prepared muffin cups—about 3 tablespoons per cup. Press the dough gently and evenly into the bottoms and slightly up the sides so each muffin bakes uniformly.
• Bake in the preheated oven for 15–20 minutes, or until the tops are golden and a toothpick or cake tester inserted into the center comes out clean. Because ovens vary, check at 15 minutes and add time as needed. Let the muffins cool in the pan for at least 20 minutes to firm up, then remove and transfer to a wire rack to cool slightly before topping.

Topping

• Combine the melted butter, brown sugar sweetener, and ground cinnamon in a small bowl and mix until well blended. While muffins are still warm, brush or sprinkle the topping over each muffin to coat. Serve immediately for best texture, or allow to cool completely before storing.

Tips, Variations & Storage

• Tips: Use room-temperature eggs and cooled melted butter for better emulsion and a tender crumb. Measure coconut flour carefully—scoop into the measuring cup and level off rather than packing. If you prefer a stronger cinnamon flavor, increase the ground cinnamon slightly in the batter and topping.
• Variations: Swap the maple extract for vanilla if you prefer a subtler flavor. For a nutty twist, fold in a small amount of finely chopped pecans or walnut pieces (if not nut-free). You can also top with a sugar-free glaze made from powdered erythritol and a splash of cream for a different finish.
• Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze individually on a tray then transfer to a freezer bag for up to 3 months. Thaw at room temperature and warm briefly before serving if desired.