Passover Farfel Muffins

Four ingredients. Matzah farfel soaked in boiling water, mixed with beaten eggs and schmaltz (rendered chicken fat), then baked in a hot, greased muffin tin until they puff up tall and golden. These are a Passover staple that people look forward to all year.

Pouring boiling water over the farfel and letting it soak for 5 minutes softens the broken matzah pieces into a soggy, pliable base that the eggs can bind together. Drain the farfel well. Too much water makes the muffins heavy and prevents them from puffing.

The hot muffin tin trick is what gives these their signature crispy edges. Heating the pan with a dab of schmaltz in each cup before adding the batter means the outside starts crisping the moment the mixture hits the tin. You get a golden, crunchy shell around a soft, eggy interior.

They puff dramatically in the oven and deflate as they cool. That’s normal and expected.

Kitchen Tips

• Drain the soaked farfel thoroughly. Press it gently in the colander to remove excess water.
• Heat the muffin tin with the schmaltz until the fat is shimmering before adding the mixture. A cold pan won’t give you crispy edges.
• Work quickly when filling the hot pan. The batter starts cooking on contact, which is the whole point.
• Put a sheet pan on the rack below the muffin tin to catch any schmaltz drips. It will smoke if it hits the oven floor.

Variations

• Onion farfel muffins: Add sautéed diced onions to the mixture for a savory boost.
• Vegetarian option: Replace schmaltz with vegetable oil or melted butter (for dairy meals) if keeping it pareve or dairy.