apple honey muffins

Breads Cookies and Cakes Rosh hashana muffins

 These scrumptious honey muffins were inspired  by Renee Muller in her wonderful cookbook Our Table. We share them with permission from the copyright holders ArtScroll/Mesorah Publications, and Renee.


Apple Filling
2 tablespoons butter or margarine
4 Granny Smith apples, diced
4 tablespoons sugar
1 teaspoon cinnamon 
2 cups prepared tea, lukewarm
2 cups sugar
2 cups oil
2 cups honey
12 eggs
6 cups flour
2 tablespoons baking powder
1 teaspoon baking soda
2 heaping tablespoons cinnamon


In a saucepan, melt butter over a medium-low flame. Add apples, sugar, and cinnamon; cook until apples are fragrant and soften a bit, about 15 minutes. Set aside to cool.
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
In the bowl of a stand mixer, on medium speed, combine tea, sugar, oil, honey, and eggs. Mix until smooth. Reduce speed; gradually add flour, baking powder, baking soda, and cinnamon. Scrape down sides of bowl as needed.
Fill each muffin cup halfway with batter. (I like to use a cupcake pen for this; I find it very helpful.) Top with a teaspoon of prepared apples.
Bake for 15-20 minutes, or until an inserted toothpick comes out almost dry with some moist crumbs attached.


The apples are optional; I find that some children prefer the muffins plain. We add the apples for Rosh Hashanah (very loudly singing, "Dip the apple in the hoooonneeeeyyy" as we do so) but throughout the year, we bake them plain.
Tip from Renee: : I recently discovered an amazing gadget called “The Cupcake (or Muffin) Pen.” It really removes the whole messy aspect of filling cupcake pans with batter. Look for it in specialty equipment stores.

KosherEye note: We made these parve using Earth Balance Vegan Sticks instead of dairy butter. We love the disposable muffin liners shown in the photo. 
Click here see them on Amazon.