Recipes

Apricot Cardamom Noodle Kugel Muffins

Apricot Cardamom Noodle Kugel Muffins offer the comfort of a kugel in an elegant, handheld form. Silky noodles are coated in a creamy blend of ricotta, sour cream, and aromatic spices, with bursts of sweetness from the apricots and a touch of jam tucked in the center. Topped with a buttery cardamom crumble, these golden muffins boast tender interiors and crisp, crumbly exteriors. Ideal for brunch or a unique dessert, they blend nostalgia with sophistication in every bite.

By Stephanie Banyas
Serves 10-12 muffins
Image of Apricot Cardamom Noodle Kugel Muffins
Ingredients
Directions
Ingredients
  • 6 ounces medium egg noodles
  • Salt and pepper
  • 6 tablespoons unsalted butter, melted, divided
  • 3/4 cup part-skim ricotta
  • 3/4 cup sour cream
  • 2 large eggs
  • ¼ cup granulated pure cane sugar
  • 2 teaspoons pure vanilla extract 
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 2 teaspoons finely grated orange zest
  • 6 dried apricots, finely diced
  • ⅓ cup apricot jam
 

For the crumble topping

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated pure cane sugar
  • ¼ cup lightly packed light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground ground cardamom
  • ¼ cup unsalted butter, melted and cooled
  • ½ teaspoon vanilla extract
Directions

Preheat the pizza oven or oven to 350°F. Spray a 12-cup muffin tin liberally with nonstick spray and set aside.Cook the noodles in a large pot of salted boiling water until al dente, about 5 minutes. Drain noodles and return to pot, then toss with 1 tablespoon of the melted butter. 

Whisk the ricotta, sour cream, eggs, sugar, vanilla, cardamom, cinnamon, remaining 5 tablespoons of butter, salt, orange zest and apricots in a large bowl. Stir in the cooked noodles and mix until combined. Scoop 1/3 cup of mixture into each muffin cup, then spoon about 1/2 teaspoon jam into the center of each muffin.

Make the crumble. Whisk together the flour, sugars, salt, and cardamom in a bowl.  Add the butter and vanilla and mix until the ingredients come together and forms crumbs.  Divide the mixture over the muffins and press gently to adhere.  Put the muffin tin on a baking sheet and bake until the muffins are golden brown on top and just set, about 12 to 15 minutes. Let cool for 5 minutes, then run a paring knife around the edge of each cup and gently remove from the pan. Serve warm or at room temperature.