This is a totally different take on apple crumble or kugel, with the delicious batter baking on top of the apples. I love the mini muffins for a beautiful presentation, but you can save time by baking one big kugel in a 9- x 13-inch pan instead. I make this recipe in large quantities as muffins. They are great for a snack, afternoon tea, or a picnic.
Apple Kugel Muffins
Recipe By Naomi Nachman
- Cooking and Prep: 45 m
- Serves: 16
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Contains:
Ingredients (13)
Filling
Topping
Batter
Start Cooking
Make the Kugel
Yields 2 dozen muffins or 1 9- x 13-inch pan.
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Preheat oven to 350 degrees Fahrenheit. Grease or line muffin pans or a 9- x 13-inch baking pan; set aside.
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Prepare the filling: Combine all ingredients in a medium bowl. Set aside.
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Prepare the batter: Combine all ingredients in a second medium bowl. Whisk until smooth. Set aside.
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Prepare the topping: Combine all ingredients in a small bowl. Stir to combine. Set aside.
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Fill muffin cups with apple filling until they are two-thirds full, then pour batter over apples until cups are full. Sprinkle with almond topping.
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Bake muffins for 30 minutes or 9- x 13-inch pan for 45 minutes, until the tops are set and lightly browned.
Credits
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
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I'm only going to give this recipe a 3 out of 5 for a combination of reasons. If you've ever eaten Passover cakes or desserts before-it has that typical Matzah Meal and cinnamon spice taste. If you like that -then taste-wise it's a 4. And I think these would be especially good served warm with vanilla ice cream for those who might not keep strictly kosher after a meat-filled Passover Seder. They would also be good warmed up and served with hot tea for a Passover breakfast. What I mainly did find fault with is the actual recipe directions, and maybe it's just due to some type of poor editing. But #1. At the top, it states 'Serves 16,' but in the recipe, it states that it makes 24 muffins. So is a serving size (24/16)-1.5 muffins a persons? And when I followed the recipe, I only had enough fruit for 18 muffins. I thought maybe I hadn't diced the apples fine enough. But it turns out I only had enough batter for 18 muffins also. Now maybe my muffin tins are larger than Naomi's. But she didn't state the size of the tins. And mine are standard tins. That still wouldn't explain a serving size of 1.5 muffins. But the worst direction in the recipe is where it says to fill the muffin tins 2/3 full of the apple mixture and then top of with the batter. I'm a novice cook. I've only made muffins a few times before, and never ones with this much fruit. I thought maybe the batter would drip thru the fruit to make a bottom. But it doesn't. I think the recipe implied that cupcake liners were optional. But thank gosh I used them as they were the only things really keeping the muffin together. Looking at other fruit muffin recipes I see that they describe placing a layer of batter for and then adding the fruit. I think that s a much better technique -or go with the other option of making this recipe a crumble-which i very well may do next year.Replies: -
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I would replace it with potato starch.
Please
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I'm only going to give this recipe a 3 out of 5 for a combination of reasons. If you've ever eaten Passover cakes or desserts before-it has that typical Matzah Meal and cinnamon spice taste. If you like that -then taste-wise it's a 4. And I think these would be especially good served warm with vanilla ice cream for those who might not keep strictly kosher after a meat-filled Passover Seder. They would also be good warmed up and served with hot tea for a Passover breakfast. What I mainly did find fault with is the actual recipe directions, and maybe it's just due to some type of poor editing. But #1. At the top, it states 'Serves 16,' but in the recipe, it states that it makes 24 muffins. So is a serving size (24/16)-1.5 muffins a persons? And when I followed the recipe, I only had enough fruit for 18 muffins. I thought maybe I hadn't diced the apples fine enough. But it turns out I only had enough batter for 18 muffins also. Now maybe my muffin tins are larger than Naomi's. But she didn't state the size of the tins. And mine are standard tins. That still wouldn't explain a serving size of 1.5 muffins. But the worst direction in the recipe is where it says to fill the muffin tins 2/3 full of the apple mixture and then top of with the batter. I'm a novice cook. I've only made muffins a few times before, and never ones with this much fruit. I thought maybe the batter would drip thru the fruit to make a bottom. But it doesn't. I think the recipe implied that cupcake liners were optional. But thank gosh I used them as they were the only things really keeping the muffin together. Looking at other fruit muffin recipes I see that they describe placing a layer of batter for and then adding the fruit. I think that s a much better technique -or go with the other option of making this recipe a crumble-which i very well may do next year.Replies:
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Please
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Replies:
I would replace it with potato starch.
