Recipe by Brynie Greisman

Mini Apple Streusel Muffins

Print
add or remove this to/from your favorites
Parve Parve
Medium Medium
12 Servings
Allergens
30 Minutes
Diets

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.

Ingredients

Batter

  • 1/3 cup oil

  • 1 and 1/2 teaspoons Gefen Vanilla Extract

  • 1/3 cup soy milk, or more if necessary

  • 1 large unpeeled apple, chopped

Streusel Topping

  • 1/4 cup packed brown sugar

  • 1 tablespoon Glicks Flour

  • 1/2 teaspoon cinnamon

  • 1/2 tablespoon oil

Glaze

  • 1 and 1/4 cups confectioners’ sugar

  • 2 tablespoons soy milk, or more if necessary

  • 1 teaspoon oil

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.

Tips:

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

Credits

Photography: Daniel Lailah Food Styling: Amit Farber

Mini Apple Streusel Muffins

Please log in to rate

Reviews

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Sarah
Sarah
4 years ago

Flour Can whole wheat flour be used in this recipe?

Question
Mark your comment as a question
Raquel
Raquel
Reply to  Sarah
4 years ago

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.