Home / Appetizers / Sweet Noodle Kugel Muffins from The Simply Kosher Cookbook
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Posted on October 6, 2019 By Nina Safar @thekosherkitch
Some recipes simply remind you of home. One bite of these sweet noodle kugel mu ns and I’m back in Brooklyn, sitting in my mom’s kitchen watching her prep for Shabbat. While the sweet cinnamon-laced noodles almost taste like dessert, tradition has me serving them alongside chicken and potato kugel during the Shabbat meal. My mother cooks this recipe as one large kugel in a 9-by-13-inch baking dish; however, I like the individual-size portions you get from a mu n tin.
PAREVE| SHABBAT | MAKES 12 MUFFINS| PREP TIME: 5 MINUTES | COOK TIME: 20 TO 25 MINUTES
Ingredients:
Nonstick cooking spray 5 eggs
1⁄2 cup oil
1 cup applesauce
1 cup crushed pineapple with juice
3⁄4 cup sugar
1⁄2 teaspoon salt
1⁄4 teaspoon cinnamon
12 ounces wide egg noodles, cooked according to the package directions
Directions:
1. Preheat the oven to 350°F. Grease a 12-cup mu n tin with cooking spray.
2. In a large bowl, whisk together the eggs, oil, applesauce, crushed pineapple, sugar, salt, and cinnamon. Add the cooked noodles to the bowl and mix well.
3. Divide the batter evenly among the prepared mu n cups.
4. Bake for 20 to 25 minutes or until the muffins are set and the edges are slightly crusty.
Make-Ahead Tip: This recipe freezes well. You can prep and cook the muffins in advance and store them in the freezer in an airtight container for up to 6 months.
Per serving: Calories: 278; Total fat: 12g; Total carbs: 37g; Fiber: 1g; Sugar: 17g; Protein: 6g; Sodium: 129mg
For 100+ DELICIOUSLY Easy Recipes Order The Simply Kosher Cookbook Now!
For 100+ DELICIOUSLY Easy Recipes Order The Simply Kosher Cookbook Now!
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Nina Safar
Nina Safar is the founder and foodie of Kosher in the Kitch! She started her blog in search of the best recipes and realized, you don’t need to be a chef to cook a good meal. With the right recipe, or blog, you can enjoy delicious cuisine right from your home! Browse through the site to find your next favorite dish.
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My sister sent me the notice about your sweet noodle kugel. I make it all the time, but never thought to use a muffin pan……genious!
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Hi! You can sign up here: http://www.kosherinthekitch.com/signup
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How many servings are in your noodle pudding & how many muffin tins would I need? Thank u
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Hi! I usually make about 18 cupcake sized portions or one 9×13 baking pan. Enjoy!
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How long bake if I make them in muffin tins??
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about 20 to 25 minutes.
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This recipe sounds delicious! One question….do you drain the crushed pineapple? Thanks!
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No do not drain the can of crushed pineapple.
Would anything change if I made this with thin noodles instead of the wide ones?
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Hi, although I have not tried it with thin noodles I don’t see why it shouldn’t come out good using them. Please update me and let me know how it comes out if you try it with thin noodles!
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Can you freeze and reheat leftovers?
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Hi Laurie, yes you can freeze and reheat this recipe.
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What kind of oil can you use? EVOO?
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Canola oil.
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This was so easy and so fragrant while cooking. Tastes amazing and looks so cute! Thanks! What is the best way to reheat ?
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So happy you like it! Heat up covered with foil in the oven.
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I just baked this for a hanukkah party we are having later this week. Im not sure how i am going to wait until then to eat it. If only i had made individual servings in the muffin tins i could sneak a few!! Thank for the great recipe!
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Are you supposed to boil the noodles first or combine them dry?
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Hi! Boil noodles first.
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I’ve added chopped dried prunes and apricots and golden raisins….yum
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YUM! Sounds delicious.
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Can I mix ingredients a few hours/a day ahead and keep in the refrigerator until I am ready to put into cupcake tins?
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Yes you can.
See AlsoRoast Chicken & VegetablesReply
Hi there! Could these be done in mini-muffin tins?? Would you change baking time or anything about the recipe?
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Yes they can! Check after about 25 to 30 minutes.
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Excellent! So easy and quick. I’m new to cooking. My ex-wife always prepared such a beautiful pre-fast Yom Kippur dinner but now it’s my responsibility. This was the perfect recipe for my first attempt. It came out beautifully. I did add a bit of vanilla and a little less oil. THANKS YOU SO MUCH!
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I am so happy you like the recipe! I’m glad it was easy to prepare. Wishing you an easy and meaningful fast and happy sweet new year!
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Do you think this would work with matzo?
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Hi Jess I have not tried it with matzo. If you do please let me know!
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If I cannot use pineapple (allergy) how would you adjust the recipe ?
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You can simply leave it out. If you like raisins you can add that otherwise no replacement is necessary.
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I will try this recipe for Rosh Hashanah dinner.sounds delicious and easy!
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It’s super easy and so flavorful! Hope you and your family love it!
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Hi sounds delicious. Is there any other oil I can use? In the UK?
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Hi Ruth! Any cooking oil can be used.
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Is that 12 Oz of noodles dry, and then you cook them? Or is it 12 Oz of cooked noodles?
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Hi Audrey! It’s a bag of 12 oz noodles that you cook
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I made them using fine noodles, and it made them stay together better, but they did not brown as well. I also added vanilla for extra flavor. Delicious!
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If I make this using a muffin tin (or mini muffin tin) do you spray/grease it first?
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Hi yes grease or use parchment paper or muffin liners for easy removal
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This sounds so simple and delicious. I can’t wait to try this. I have been making my Bubbes Kugel for over 30 years and my son loves it and my grandchildren like it too but my 32 year old daughter tells me Its awful.She ate it and seconds I promise you. She said it’s too thick. I make mi e with cottage cheese and sour cream and fruit. I am looking forward to buying your book.
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I believe in the 80/20 rule. you know, where 80 of all reward comes from 20 of the effort? Well, I believe your blog is that 20. I’ve added you to the list of sites that I frequent. Thank you for the in depth and detailed blog posts. Not many people are willing to do that anymore.
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This makes me so happy! Thank you. Enjoy!
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Do you serve these warm or room temp?
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I serve these both. Friday night usually warm and then Shabbat lunch room temp.
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So I Have these i the have now – I am making 12 muffins because that’s what the recipe says – it wasn’t till I read through the comments that I see you make 18 muffins. I am going to check them at 20 minutes but I think they will need to cook longer, don’t you? Last time i made them in the 9 x 13.
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Hope you enjoy them!
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Can I sub in egg whites gor a couple of eggs?
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Hi, I have not tried that please let me know if you do. Would love to know if it works!
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Thank you for a great recipe and method! I was able to make 1/2 with raisins and 1/2 without.
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I just loved this recipe! My picky 19 year old son who does not like anything, asked for seconds! So easy to prepare and healthier than most other recipes I’ve seen. Kudos to you. I used silicone baking cups and put crushed cornflakes on top.
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