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Crumb Cake Muffins (Gluten-Free)

March 17, 2021
Crumb Cake Muffins (Gluten-Free)

For those who keep Passover, exciting breakfast or brunch possibilities are nearly nonexistent. Nothing that rises, fluffs, or flutters for eight long days. Fortunately, there are some lively new options for the chametz-free and hungry. Paula Shoyer, the author of cookbooks like The Kosher Baker, is back with The New Passover Menu, a collection of 65 recipes to take you straight from the seder to the eighth day.

Featured in: Kosher For Passover Brunch Recipes

Recipe by: Paula Shoyer

Ingredients

Equipment

  • 2muffin tins and paper liners (can be disposable)
  • Electric mixer
  • 2large mixing bowls
  • Measuring cups and spoons
  • Silicone spatula
  • Cutting board
  • Knives
  • Medium bowl

For the batter

  • 4large eggs, separated
  • ½cup sugar
  • ½cup packed light brown sugar
  • 2teaspoons vanilla
  • ¼cup milk
  • ¾cup gluten-free cake meal or potato starch
  • Dash salt
  • NOTE:These muffins have a scrumptious crunchy top and a soft cakey interior. You can make these parve by substituting water and margarine for the milk and butter.

For the streusel topping

  • 1tablespoon ground cinnamon
  • ½cup packed light brown sugar
  • ½cup pecan halves, chopped into 1/3-inch pieces
  • ½cup walnut halves, chopped into 1/3-inch pieces
  • 3tablespoons unsalted butter, at room temperature
  • 1tablespoon gluten-free cake meal or potato starch
Yield: 16-18 Muffins
Time: 22–25 minutes (+ 15 minutes prep time to let butter soften)

Preparation

For the batter

  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    Place paper cups into 16 to 18 cups of two muffin tins.

  • Step 3

    Place the yolks, sugar, brown sugar, vanilla, if using, and milk in a medium bowl and beat with an electric mixer at medium speed for 1 minute. Add the cake meal and beat for 2 minutes more until mixed. Set aside.

  • Step 4

    In a separate bowl, beat the egg whites on low speed until foamy. Add the salt, and then beat the egg whites on high speed until stiff. Use a silicone spatula to fold the whites into the batter in four parts, mixing at increasingly slower speeds after each addition until all the whites are incorporated.

For the streusel topping

  • Step 1

    In a medium bowl, mix the cinnamon, brown sugar, pecans, and walnuts. Add the butter and cake meal and use your fingers to work the mixture until it sticks together. When the mixture comes together, break it back into crumbs.

  • Step 2

    Fill the muffin cups two-thirds to three-fourths full with the batter. Sprinkle the crumbs on top, dividing them evenly among the muffins.

  • Step 3

    Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm or at room temperature.

  • Reprinted with permission from New Passover Menu © 2015 by Paula Shoyer, Sterling Publishing Co., Inc.

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