Recipe Box: Passover Muffins for the Matzah-Weary Mom

✡️ Yummy Treat for Passover

By By Merri Cohen, Western Monmouth, NJ April 9, 2014

So, you survived the Seders... the ten plagues... the four glasses of wine... the four questions... the brisket... the kugels... the macaroons... and of course, four boxes of matzah to boot.

And your kids are screaming, “Mom, matzah and butter, again?!!” But, you still have quite a few days of Passover to go, so what’s a poor mom to do? 

Check out these yummy Passover muffin recipes below — they are so good you may make them all year round!

Passover Lemon Berry Muffins
These Passover muffins make an excellent breakfast, snack or accompaniment to lunch or dinner. Use fresh or frozen raspberries, blueberries, or blackberries for these muffins. The berries burst out of the muffins — these are so good, you may want to make them after Passover!

  • 1/2 cup sugar
  • 1/2 cup oil
  • 3 large eggs, lightly beaten
  • 1/2 cup matzah cake meal
  • 1/4 cup potato starch
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen raspberries, blueberries, or blackberries
  • 1 teaspoon lemon zest
  1. Preheat oven to 325℉. Line 12 muffin cups with paper liners or grease generously.
  2. Beat sugar and oil together. Beat in eggs.
  3. Add cake meal, potato starch, and salt, stirring until combined.
  4. Rinse berries and pat dry. Fold berries and lemon zest into batter.
  5. Fill muffin tins up to the top with batter. Bake 45 minutes.
Passover Banana Chocolate Chip Muffins
This is the perfect recipe to make for your kids when they get tired of eating matzoh for breakfast or snack. Plus, they are great to pack for school lunches. And you can make these all year long too. After Passover was over, we tried the same recipe with regular flour, but we found that we liked the muffins better made with matzah cake meal!

  • 1 stick margarine, melted
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • 1/2 teaspoon vanilla extract
  • 3/4 cup matzah cake meal
  • 1/2 cup potato starch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup chocolate chips
  1. Preheat oven to 350℉. Line 16-24 muffin cups with paper liners.
  2. Beat melted margarine with sugar and eggs until pale yellow in color.
  3. Add the bananas and mix until broken down and mashed.
  4. Add the vanilla and mix to combine.
  5. Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine. 
  6. Add in the chocolate chips.
  7. Fill each muffin cup 3/4 of the way and bake for 15-20 minutes.