Farfel muffins are a classic passover muffin that is served as a substitute for a dinner roll in many cases. These muffins are light and fluffy and airy and all the things you want to have alongside a delicious dinner. Or serve them for breakfast with scrambled eggs and fruit for a simple start to the day!
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Farfel muffins are a great addition to your Passover table
These farfel muffins are so easy to make. It just takes one bowl, a wooden spoon and some arm muscle to get light and airy muffins that are quite similar to a classic popover.
One of the challenges during Passover is trying to fill the “bread” gap at meals. Eating salads and proteins are great, but if you are anything like me you like a breadstick or a hunk of crusty sourdough with your meal.
Since those items are forbidden during Passover, these farfel muffins are a great substitution. They can be used to sop up extra sauce from the biscuit or extra dressing from a salad. They are great on their own schmeared with jam, and warm from the oven I dare you not to sneak a few bites.
A few notes on the ingredients:
- Farfel: I’m typically brand loyal to Manischewitz or Streits, but you can use whatever farfel brand you can find. I like to buy extra during Passover (the holiday typically falls at the end of March or early-mid April), but you can find it in stores that have a kosher section year round.
- Onion Oil: Instead of using regular vegetable oil, you can make and use onion oil to give the muffins little bit more depth to their flavor.
Simple step by step instructions
Preheat your oven to 425 degrees. Grease a standard muffin tin liberally with oil and place in the oven while the oven preheats.
In a large mixing bowl add the farfel and hot water and mix together with a wooden spoon.
Then add in the eggs and oil and beat with a wooden spoon until well mixed. Season with salt and pepper to your liking.
Carefully remove the muffin tin from the hot oven and portion the farfel muffin batter into the hot muffin tin.
Place the filled muffin tin back into the oven and bake for 45 minutes to an hour. The muffins should be puffed up and golden brown all over.
Remove from the oven and turn the farfel muffins on their side in the pan to cool. You'll want to do this quickly so that they don't stick! They will be HOT, so give it a few minutes before digging in.
All about matzo farfel
Matzo farfel is simply broken up matzo. It’s typically small uniform pieces that are like broken up crackers instead of a fine almost flour like substance. However, it doesn’t work to simply break up your own matzo to make farfel. The pieces won’t come out as uniform as the store bought variety.
It’s great to give some texture to not only these farfel muffins, but other recipes like farfel latkes, or kugels (puddings). You can also make farfel into a sweet treat by tossing it in melted chocolate and making something like a haystack.
All about onion oil
Onion oil is a staple in our house at Passover. It’s made by simply pouring a bottle of oil into a pot and adding in sliced onions. Let the whole thing cook over medium heat until the onions are just past golden brown and fragrant. Let the oil cool and then transfer back to the original bottle with the onion pieces.
Using the onion oil in this farfel muffin recipe adds another level of flavor that is unexpected. You can either substitute it in the recipe itself or just use the onion oil for greasing the muffin tin. Either way, it’s a simple extra step that yield great benefits.
Frequently Asked Questions
Unfortunately, this is not a recipe that freezes great. The muffins have a lot of air in them from the steam created during cooking. When they freeze, they lose a little something. Additionally, they taste sooo much better when they are warm just out of the oven!
Yes, they are. They are totally dairy-free! In fact, I like to keep a set of parve baking equipment during Passover so that the recipes I cook, like these farfel muffins, can be eaten with either dairy or meat meals. I do this for my Passover mandel bread recipe and this chocolate chip cookie recipe, as well.
One more simple tip
To be sure that these farfel muffins come out of the muffin tin easily, you’ll want to be more generous than normal when you grease these. I like to pour a small amount of oil into each hole and then use a paper towel to make sure that the oil covers all the surfaces in the muffin hole. When you put it in the oven, you are warming the oil up to get a good “crust” on the muffin, which will help it release more easily from the pan at the end.
Looking for more great recipes for Passover? Try these:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
- 3 cups farfel
- 2 ½ cups hot water
- 5 eggs
- 3 tablespoons oil onion oil is good too
- Salt and pepper to taste
- Preheat oven to 425 degrees. Generously grease the muffin tin with a bit of oil in each muffin opening and place into the oven to get hot for a few minutes.
- Mix all ingredients together in a large bowl with a wooden spoon. The batter will be loose.
- Spoon the batter into the generously greased muffin tins that are hot. Be careful, the batter will sizzle!
- Bake at 425 degrees for 45-60 minutes, until golden brown and puffed up.
- Remove from oven and immediately run a knife around the egdes to loosen and turn them on their side to cool.
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