Carob muffins with halvah streusel
These oversize muffins are marbled with ribbons of carob cream and a sweet, nutty halvah topping.
Browsing the aisles of a boutique market that sells many Israeli products, I found a halvah carob spread that looked lovely. Being a fan of both halvah and carob, I knew the flavors would work well together.
I swirled ribbons of the halvah carob spread into the muffin batter, and crumbled marble halva and bakery-style streusel on top. The results were DIVINE. This muffin recipe is definitely making it into my top five baked goods of the year!
- 4 1/2 cup flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup rice milk
- 1 scant cup oil
- 1 10-ounce jar halvah carob spread*
- 3 1/2 ounce marble halvah
- 1 cup streusel**
Preheat oven to 350°. Line cupcake pans with paper liners, and spray with non-stick spray.
In a large bowl, whisk together flour, sugar, salt and baking powder.
Add eggs, rice milk and oil and stir just until barely incorporated; there could still be lumps of flour.
Stir carob butter until smooth. Drizzle over batter, and then gently stir in using just 3 or 4 strokes. You want a marble effect.
Use an ice cream scooper or large spoon to fill muffin liners almost to the top.
Mix streusel crumbs with halvah, and crumble with your fingers until incorporated. Sprinkle over muffin tops.
Bake 20-23 minutes, or until tops spring back when lightly pressed.
Transfer to wire rack to cool. Can be frozen once they are completely cooled.
*I used Tabor Taste Halvah spread with Carob. Tabor Taste is manufactured in Israel and sold in specialty markets that carry Israeli products.
**To make your own streusel, mix 1 cup flour, 1/4 cup butter or Earth Balance, and 3/4 cup sugar. Press with your fingers or two forks until coarse crumbs form.