Best 2 Kugel Muffins Recipes

Kugel muffins are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with a combination of potatoes, onions, and eggs, kugel muffins are a hearty and filling meal. They can be customized with a variety of toppings and fillings, making them a great option for any occasion. Whether you're looking for a classic recipe or something more creative, you're sure to find the perfect kugel muffin recipe in this article.

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KUGEL MUFFINS

Kugel Muffins image

Classic Jewish comfort food takes a fun-size turn in this creative recipe for kugel. As these sweet-and-savory noodle casseroles bake in their individual cups, the flavors meld together. Orange marmalade brightens the richness, providing tangy sour notes to complement the sweetness, while dried currants add texture and depth.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h

Yield Makes 12 to 14

Number Of Ingredients 10

Ingredients

8 ounces broad egg noodles, such as Pennsylvania Dutch
Kosher salt
1 cup small‐curd cottage cheese or farmer cheese
1 1/4 cups sour cream
1/3 cup plus 1 tablespoon sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
3 large eggs
4 tablespoons unsalted butter, melted
1/4 cup dried currants
1/4 cup orange marmalade, plus more for serving (optional)

Steps:

Preheat oven to 350°F. Line a standard muffin tin with tulip-shaped baking cups (or standard cups). Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes.
Whisk together cheese, sour cream, 1/3 cup sugar, zest and juice, and 1/4 teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup.
Bake until kugel is set and tops are golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade on the side.

KUGEL MUFFINS

Kugel Muffins image

Kugel, or noodle pudding, can be sweet or savory and is typically baked in a large baking dish and served as a side dish during the Jewish High Holidays or at Shabbat dinner on Friday evenings. This recipe is a sweet version, baked up as muffins and perfect for toting to potluck dinners or giving as gifts during the winter holidays. Thinner noodles are easier to scoop into the muffin cups, but if only wide egg noodles are available, simply break them up a bit by gently banging the bag with a rolling pin before boiling. By Stephanie Alleyne for Food Network Kitchen

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 24 muffins

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
Kosher salt
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 cup sliced almonds
Kosher salt
One 12-ounce package medium egg noodles
1 1/3 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
8 ounces cream cheese, at room temperature
3/4 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup sour cream
1 tablespoon pure vanilla extract
2 large eggs plus 2 yolks
Zest and juice of 1 orange

Steps:

For the almond streusel topping: Stir together the flour, brown sugar and 1/4 teaspoon salt in a medium bowl. Add the butter and stir until incorporated. Stir in the almonds and squeeze the mixture together to form clumps. Set the streusel aside.
For the kugel muffins: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
Bring a pot of salted water to a boil. Cook the noodles in the boiling water until just al dente. Drain the noodles and run under cold water until cool.
Meanwhile, stir together the flour, baking powder and 1/2 teaspoon salt in a small bowl.
Add the cream cheese, brown sugar, heavy cream, sour cream, vanilla, whole eggs and yolks and orange zest and juice to a large mixing bowl and beat with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until smooth and combined. Add the flour mixture and beat on low speed until just combined. Add the noodles and stir until evenly coated. The batter will be soupy.
Use a 1/4-cup measure to scoop the batter into the muffin cups, stirring and scooping from the bottom of the bowl to ensure even distribution of noodles among the cups; use fingers or tongs to distribute the noodles if need be. The cups should be nearly filled to the top. Crumble some of the streusel over each cup of batter.
Bake, rotating the pans halfway through, until the muffins are set and the tops are golden brown, about 40 minutes. Cool the muffins in the pans until warm, about 15 minutes. Serve warm as a side dish or pop the cooled muffins into decorative tins for gifting.

Tips:

Use soft dairy ingredients. This will help the muffins to be moist and tender.
Don't overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Kugel muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. With so many different variations to choose from, there's sure to be a kugel muffin recipe that everyone will enjoy. So next time you're looking for a tasty and satisfying snack, give kugel muffins a try.