Mini Apple Streusel Muffins

Brynie Greisman Brynie Greisman
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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.

30m 12
Medium Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Soy, Egg

Directions

Prepare the Muffins

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. 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.

  3. Grease 30 mini muffin tins. Fill three-quarters full and set aside.

  4. Prepare the streusel. In a small bowl, combine brown sugar, flour, cinnamon, and oil until crumbly. Sprinkle over batter.

  5. Bake muffins for 15-20 minutes or until done. Remove from oven and cool completely before glazing.

  6. Combine all glaze ingredients and drizzle over muffins. Any leftover glaze can be frozen.

Credits

Tips:

If there are any empty tins in your muffin tray, fill them halfway with water to ensure even baking.

Variations:

For a low-fat, healthier muffin, use whole wheat pastry flour and use two tablespoons oil and three tablespoons applesauce (that’s what I used for the photo!). These are delicious as an accompaniment to a cup of herbed tea.

Description:

Photography: Daniel Lailah

Food Styling: Amit Farber

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1 Comment

Sarah •

Flour Can whole wheat flour be used in this recipe?

Raquel Malul Kosher.com Team •
Reply to Sarah

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.