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Parve
Medium
30 Minutes
Diets 
These are tender coffee cake-like muffins, moist and full of flavor. The size lends itself to serve alongside any meat or chicken dish on Yom Tov. Freezes beautifully. The drizzle adds panache and everyone loves it.
2 cups Glicks Flour
1/2 cup sugar
1 teaspoon Haddar Baking Powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1/3 cup oil
1 and 1/2 teaspoons Gefen Vanilla Extract
1/3 cup soy milk, or more if necessary
1 large unpeeled apple, chopped
1/4 cup packed brown sugar
1 tablespoon Glicks Flour
1/2 teaspoon cinnamon
1/2 tablespoon oil
1 and 1/4 cups confectioners’ sugar
2 tablespoons soy milk, or more if necessary
1 teaspoon oil
1/4 teaspoon Gefen Vanilla Extract
1/8 teaspoon salt
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the eggs, oil, vanilla, and soy milk. Stir into the dry ingredients just until moistened. Fold in apples.
Grease 30 mini muffin tins. Fill three-quarters full and set aside.
Prepare the streusel. In a small bowl, combine brown sugar, flour, cinnamon, and oil until crumbly. Sprinkle over batter.
Bake muffins for 15-20 minutes or until done. Remove from oven and cool completely before glazing.
Combine all glaze ingredients and drizzle over muffins. Any leftover glaze can be frozen.
Photography: Daniel Lailah Food Styling: Amit Farber
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Flour Can whole wheat flour be used in this recipe?
Yes, however, I always suggest using whole wheat pastry flour (it is thinner and much better for baking) or using half whole wheat and half white flour. The problem with plain whole wheat flour is that sometimes you have to add more liquid or sweetness to it.