Life moves fast, doesn’t it? There are always emails waiting, laundry piles begging to be folded, and somehow, everyone still expects dinner on the table. Finding time to bake—especially something just for us—often feels out of reach.
That’s exactly how it was when I first spotted these snickerdoodle muffins on Pinterest. They weren’t gluten‑free, so I sighed and scrolled past, already thinking, when would I ever have time to adapt that recipe anyway?
But then life threw me a strange gift. My computer died—completely, utterly unfixable. As much as I groaned about the timing, it also gave me something I rarely get: margin. Extra time. And instead of filling it with a never‑ending chore list, I decided to claim just one piece of it for myself: baking.
(Though in all fairness, the experiment wasn’t just for me. Mr. Quiet, my steady taste‑tester, can testify these muffins didn’t last long at all!)
Somewhere between measuring flour and sprinkling cinnamon, I started to think about how these small pauses—whether baking, walking by the lake in Michigan, or simply breathing in the scent of sugar and spice—make us remember we’re human. We’re not meant to run endlessly. We need rest, comfort, and joy in little things.
Standing by the water on the wedding trip, I was reminded again. The way the waves lapped against the sandy shore—it’s as if creation was whispering, slow down, it’s okay to breathe. Don’t you wish we could bottle that peace and sip on it when life gets overwhelming?
That, for me, is what these snickerdoodle muffins became: a bite‑sized reminder that joy can be simple. Flour, sugar, cinnamon, and a decision to pause.
So, if you’re like me—overwhelmed by too much on your plate, always longing for more hours in the day—I want to encourage you to carve out a sliver of time just for the happy, small things. Bake the muffins. Light the candle. Sit with a book. It matters more than you think.
Tell me—have you ever made snickerdoodle muffins before? What’s your favorite muffin recipe when you need a little comfort baked into your day?
Snickerdoodle Muffins Gluten-Free
1 cup of sugar
2 sticks unsalted butter
1 tsp. vanilla
2 eggs
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. freshly grated nutmeg
1 1/4 cup vanilla Greek yogurt mixed with 1 tsp. baking soda
2 1/4 cups gluten-free all-purpose flour ( I use King Arthur Measure for Measure; it has xanthan in it, if you don’t have that, you’ll need to add xanthan)
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling
1. Cream the butter and sugar until soft. Add in the vanilla. Next add in one egg, mix, then add the other egg and mix.
2. In a separate shallow bowl, mix the flour, baking soda, baking powder, cream of tartar and nutmeg.
3. Alternately add the flour mixture and yogurt mixture to the egg-butter mixture. Start with flour and end with the flour. Scrape the bowl so you get it all.
4. Scoop about 1/4-1/2 cup of muffin batter and drop it into a shallow bowl with the cinnamon sugar mixture. Roll the muffin until covered. Put into muffin tins. You should get about 12-14 muffins.
5. Bake about 20-22 minutes in a 350 degree oven or until pretty golden brown.
