Farfel muffins are a traditional Passover bread substitute, light, airy, and perfect alongside a festive dinner or served for breakfast with scrambled eggs and fruit. They puff up much like popovers and offer a tender interior with a slightly crisp exterior.
Farfel muffins are a great addition to your Passover table
These muffins require just one bowl and a wooden spoon. With a little elbow grease you’ll have tall, airy muffins that make an excellent roll substitute during Passover when leavened bread and regular flour are not allowed.
They’re useful for sopping up sauces, spreading with jam, or using in place of biscuits for a sandwich. Serve warm for best texture and flavor.
Ingredients
Notes on key ingredients:
- Farfel: Store-bought matzo farfel is made of small, uniformly broken matzo pieces. Brands like Manischewitz or Streit’s are common, but use whatever farfel you can find.
- Onion oil: For extra savory depth, substitute onion oil for plain oil or use it to grease the muffin tin. To make it, gently cook sliced onions in oil until lightly browned, cool, and store with the onion pieces.
Simple step by step instructions
- Preheat the oven to 425°F (220°C). Generously oil a standard muffin tin and place it in the oven to heat while you prepare the batter.
- In a large bowl combine the farfel and hot water and stir with a wooden spoon until incorporated.
- Add the eggs and oil, then beat with the wooden spoon until the mixture is smooth. Season with salt and pepper to taste.
- Carefully remove the hot muffin tin from the oven and portion the batter into each well—the hot oil will sizzle when the batter hits it.
- Return the filled tin to the oven and bake 45–60 minutes, until the muffins are puffed and golden brown.
- Remove from the oven and immediately loosen around the edges with a knife, then turn the muffins on their side in the pan to cool. Doing this quickly helps prevent sticking.
All about matzo farfel
Matzo farfel is simply broken matzo in small, uniform pieces rather than a powder. Store-bought farfel yields the best texture; breaking whole matzo at home usually doesn’t produce evenly sized pieces. Farfel adds pleasant texture to savory dishes like latkes or kugel, and can even be used for sweet treats when tossed with melted chocolate.
How to make onion oil
To make onion oil, pour a neutral oil into a saucepan, add sliced onions, and cook over medium heat until the onions are lightly golden and fragrant. Let the oil cool, then strain or return it to a bottle with the onion pieces for storage. Use it in the batter or to grease the pan for a subtle onion flavor.
Frequently Asked Questions
Freezing is not ideal. The muffins rely on steam to create their airy structure, and freezing can diminish that light texture. They’re best enjoyed fresh and warm from the oven.
Yes. This recipe is dairy-free, so the muffins are pareve and can be served with either meat or dairy meals during Passover.
One more simple tip
Be generous when greasing the muffin cups. Pour a small amount of oil into each well and spread it with a paper towel to coat all surfaces. Heating the oiled tin helps form a crisp crust that releases easily when the muffins are done. Avoid paper liners so the outside can brown properly.
Looking for more Passover recipes? Try traditional favorites like mandel bread, Passover chocolate chip cookies, or a roasted veggie bowl for a simple, satisfying meal.
📖 Recipe
Easy Passover Muffins
Marni Katz
Ingredients
- 3 cups farfel
- 2 ½ cups hot water
- 5 eggs
- 3 tablespoons oil onion oil is good too
- Salt and pepper to taste
Instructions
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Preheat oven to 425°F. Generously grease the muffin tin with oil in each well and place it in the oven to heat for a few minutes.
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In a large bowl mix farfel and hot water with a wooden spoon until combined.
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Add eggs and oil, stir until well blended.
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Spoon the batter into the hot, well-oiled muffin tins—the batter will sizzle.
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Bake 45–60 minutes at 425°F until golden and puffed. Remove and immediately run a knife around the edges to loosen, then turn the muffins on their side to cool.
Notes
The batter is loose by design. Don’t add more farfel to thicken it, or the muffins will lose their characteristic airy texture.