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Parve
Easy
40 Minutes
Diets 
Everyone loves a good muffin, and they’re usually not that hard to make. There are a few basic rules to give you a consistently perfect muffin. The most important one is not to overmix your batter. Unlike bread, where you want the gluten to develop, in muffins, you do not, as this will result in a tough and rubbery end product. Mix your wet and dry ingredients together until just com-bined — lumps are good! Second, to take your muffin from good to great, don’t skimp on your add-ins. You want enough so that you get some in every bite! Some great add-ins include fruit, nuts, chocolate, jams, nut butters, etc.
3 cups flour
3 teaspoons Haddar Baking Powder
1/4 teaspoon ground nutmeg
1/4 teaspoon Gefen Ground Cinnamon
3/4 teaspoon salt
1/4 cup + 1 tablespoon oil
1 and 1/4 cups sugar
1 large egg + 2 large egg yolks
1 cup whole milk or pareve milk such as Gefen Almond Milk
1 and 1/2 cups chopped strawberries, tossed with 2 tablespoons flour
1/2 cup sugar
3/4 cup flour
1/4 teaspoon Gefen Cinnamon
6 tablespoons butter or margarine, chilled and cubed
freeze-dried strawberries, finely crushed (optional, adds pretty pink color and a pop of flavor)
Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
Combine all topping ingredients in a bowl and crumble with a fork.
Mix until you have pea-sized crumbs. Set aside.
In a large bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt.
In a second bowl, whisk together oil, sugar, eggs, and milk.
Make a well in the center of the dry ingredients and pour in the liquids. Mix together with a spatula until incorporated. Do not overmix.
Gently fold in fruit, being careful not to break it up. Scoop muffin batter into the prepared muffin pan, and top each muffin with two tablespoons of crumbs.
Increase oven temperature to 400°F (200°C) and bake muffins for 20–22 minutes. Allow to cool and enjoy!
Yields 12-14 large muffins
Photography by Saraizel Senderovitz
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