Passover Muffins
Passover Muffins are light, fluffy treats perfect for celebrating Passover. Made with matzo meal and eggs, these muffins have a subtle savory flavor with a hint of sweetness. Ideal for those observing Passover or anyone seeking a quick, delicious bread alternative suitable for breakfast or snacks.
Ingredients
Instructions
- Dissolve sugar and salt in boiling water.
- Add oil to the boiling water mixture.
- Add matzo meal to the mixture and stir until combined.
- Allow the mixture to cool.
- Add eggs one at a time, beating thoroughly after each addition.
- Place the batter in greased muffin pans.
- Bake at 450°F until golden brown.
Tips & Substitutions
To ensure your Passover muffins rise properly, make sure the boiling water is truly boiling when you combine it with the matzo meal. You can substitute vegetable oil with melted coconut oil for a slightly different flavor. If you're looking for a sweet variation, consider adding chocolate chips or dried fruit to the batter. This recipe is also a great base for savory muffins by adding herbs or cheese.
Serving Suggestions
Serve Passover muffins warm as a delightful addition to your holiday meal. They pair beautifully with a side of homemade applesauce or a fresh fruit salad. You can also enjoy them with a spread of butter or cream cheese for breakfast. For a festive touch, consider serving them alongside a glass of White Punch.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to two months. To reheat, simply pop them in a preheated oven at 350°F for about 10-15 minutes until warmed through, or microwave for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Passover Muffins contains roughly 78 calories, with 2g protein, 13g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 638mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together. Just give it a good stir before portioning into muffin pans for baking.
What can I do if I don't have matzo meal?
If matzo meal is unavailable, you can use finely ground almond flour as a gluten-free alternative. However, keep in mind that the texture may differ slightly. Another option is to make your own matzo meal by grinding unleavened bread until fine.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Since oven temperatures can vary, start checking them a few minutes before the recommended baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).