Home » Rosh Hashanah Honey Cake Apple Muffins with Honey Glaze

Rosh Hashanah Honey Cake Apple Muffins with Honey Glaze



It is Rosh Hashanah and so we wish you a very Happy New Year! For anyone out there that doesn’t know, Rosh Hashanah is literally the beginning of the Jewish New Year. So celebrate and be happy and have a wonderful New Year!! It is tradition to eat apples dipped in honey, to symbolize our hopes for a “sweet” new year. The apple is dipped in honey, the blessing for eating tree fruits is recited, the apple is tasted, and then the apples and honey prayer is recited. We cut to the chase and combined the apples with the honey in a sweet honey cake muffin. Easy to make and bake to help you start your sweet new year off right! We wish you are yours a wonderful New Year!! Enjoy!




Rosh Hashanah Honey Cake Apple Muffins with Honey Glaze




3 eggs (*or if vegan check out below for egg replacement)

1 1/3 cups honey

1 1/2 cups sugar

1 cup strong coffee

1 tsp. vanilla extract

3 tbsp. butter, softened (or vegan alternative like Earth Balance)

2 tsp. baking powder

1 tsp. baking soda

4 cups all-purpose flour

1 tsp. cinnamon

1 apple, chopped

cinnamon and sugar, equal parts mixed




Preheat oven to 350 degrees F.

Grease and flour your muffin tins

Chop apple and sprinkle and mix with cinnamon and sugar mixture, set aside

In a large bowl, beat eggs and honey together. Add sugar, vanilla, coffee and butter (or earth balance) and mix again.

Add baking powder, baking soda, flour, and cinnamon and beat together until combined.

Pour batter into muffin tins 1/2 full, sprinkle with copped apple cinnamon/sugar apples, cover with enough batter to 2/3 full. Bake for about 25 minutes until toothpick inserted into muffin comes out clean.


Honey Glaze:




2 1/2 cups powdered sugar

2 tbsp honey

4 tbsp milk (we used vanilla almond milk)

2 tbsp butter (earth balance)




Whisk powdered sugar, honey and milk together until smooth. Heat the butter over medium heat until melted; add glaze mix and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or by spooning the glaze over the tops. We spooned over tops once then went back for a second spooning over the tops.

— * Egg replacement – For each egg combine 1 tablespoon chia seeds (or ground flax seed) with 3 tablespoons of water. Stir well, put in refrigerator to set for 15 minutes. The result will be a sticky egg-like substance.




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