Mini Apple Streusel Muffins

 

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• Cooking and Prep: 30 m
• Serves: 12
• Contains:

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. 

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Ingredients (19)

Streusel Topping

• 1/4 cup packed brown sugar

• 1 tablespoon flour

• 1/2 teaspoon cinnamon

• 1/2 tablespoon oil

Glaze

• 1 and 1/4 cups confectioners’ sugar

• 2 tablespoons Gefen Soy Milk, or more if necessary

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  Gefen Soy Milk

• 1 teaspoon oil

• 1/4 teaspoon Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 1/8 teaspoon salt

Batter

• 2 cups flour

• 1/2 cup sugar

• 1 teaspoon Haddar Baking Powder

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  Haddar Baking Powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 eggs

• 1/3 cup oil

• 1 and 1/2 teaspoons Gefen Vanilla Extract

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  Gefen Puer Vanilla Extract

• 1/3 cup Gefen Soy Milk, or more if necessary

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  Gefen Soy Milk

• 1 large unpeeled apple, chopped

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Start Cooking

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.

Tip:

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

Variation:

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.

Credits

Photography: Daniel Lailah

Food Styling: Amit Farber