Kugel muffins

Ingredients:

Kugel muffins

• 1 package (340 g) medium egg noodles
• 1 and 1/3 cups premium flour
• 1 teaspoon baking powder
• 220 g of cream cheese, room temperature
• 3/4 cup light brown sugar
• 0.5 cups heavy cream
• 0.5 cup sour cream
• 1 tbsp vanilla extract
• 2 large eggs + 2 yolks
• Zest and juice of 1 orange

Almond streusel

• 0.5 cups premium flour
• 0.5 cup light brown sugar
• 110g unsalted butter, melted and cooled
• 1 cup chopped almonds

Preparation:

1. Almond streusel:
   
   In a medium bowl, combine the flour, brown sugar, and 1/4 teaspoon salt. Add the butter and mix well. Add the almonds and press the mixture to form clumps. Set the streusel aside.
   
2. Preheat oven to 175°C. Line two 12-cup muffin tins with paper liners. Bring a saucepan of salted water to a boil. Cook the noodles until al dente. Drain the noodles and cool under cold running water.
   
   
3. Kugel muffins:
   
   Meanwhile, combine the flour, baking powder, and 1/2 teaspoon salt in a small bowl. Place the cream cheese, brown sugar, heavy cream, sour cream, vanilla extract, whole eggs and yolks, orange zest and juice in a large bowl and beat with a mixer on medium speed, scraping down the sides of the bowl as needed, until smooth. Add the flour mixture and mix on low speed until smooth. Add the noodles and mix until evenly distributed. The batter will be runny.
   
4. Divide 1/4 cup of the batter among the muffin cups, stirring and scooping from the bottom of the bowl to distribute the noodles evenly; use your hands and tongs to spread the noodles if necessary. The cups should be filled almost to the top. Sprinkle each serving with a little almond streusel.
5. Bake, rotating the baking sheets halfway through, until the muffins are set and the tops are golden brown, about 40 minutes. Cool the muffins in the pans for about 15 minutes. Serve warm or arrange the cooled muffins in decorative cups to give as gifts.