Back to school always heralds the Yom Tov season and the special foods that come along with each holiday. In preparation for Rosh Hashanah, I wanted to try to combine apple and honey in a creative way. With a little trial and error, the honey caramel apple muffin was born, along with a whole new way to “dip the apple in the honey…”
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Yields 14 muffins
Preheat oven to 350 degrees Fahrenheit. In a small bowl, toss diced apple with parve caramel cream. Set aside.
Measure parve milk and vinegar in a small bowl and let stand for five minutes. In a large bowl, whisk eggs and oil together until light and frothy. Add sugar and honey and whisk until smooth. Add parve milk mixture and vanilla. Add flour, baking powder, and salt and mix until completely smooth.
Grease and flour 14 muffin cavities or line with muffin liners. In each cavity, layer one tablespoon muffin batter,one teaspoon apple-caramel mixture, and then one tablespoon muffin batter. Bake for 25–30 minutes.
These muffins freeze beautifully.
Photography: Hudi Greenberger
Styling: Janine Kalesis