Apple-Cinnamon Matzah Brei Muffins
My mom is world-famous—okay, maybe “Schloss-famous” (that’s my maiden name)—for two festive Passover dishes: Her matzah balls and her matzah brei. Matzah brei, which translates to “fried matzah,” is a yummy mix of egg-soaked matzah, which is cooked in a skillet like a pancake. It’s a standard breakfast or brunch dish served during the eight-days-long bread-free holiday.
My mom has whipped up a dozen or so creative variations in her days—depending on her eager audience, she might put a savory spin on it with salt, pepper and herbs, or it could be a sweet twist with cinnamon and honey, and sometimes she even adds chocolate chips (my sister, Debra’s fave). I know I have big shoes to fill in the matzah brei department, but I put my own lightened-up stamp on the classic.
This particular version features a mouthwatering mix of ingredients that transform typically bland, dry matzah into a super moist, subtly sweet bite that’s sure to satisfy. It tastes like a delicious mix of an apple-cinnamon muffin and French toast. They’re so incredibly moist and flavorful, I’m telling you! And if you can find whole wheat matzah, that’s a big bonus because it delivers extra fiber and minerals (if you can’t, no worries).
I mention a few serving suggestions at the bottom, for example, a drizzle of maple syrup or melty peanut butter, or a spread of fruity jam. But really, they’re scrumptious as is, without having to add anything extra. These have become my go-to breakfast during Passover week, two muffins with a cup of coffee (always coffee, lol). Hope you love them as much as I do.
Try these Cinnamon Sweet Potato Quinoa Pancakes!
Apple-Cinnamon Matzah Brei Muffins
Ingredients
- 5 whole wheat matzah sheets, broken up into very small pieces
- 6 whole eggs, lightly beaten
- 3 tablespoon butter, melted*
- 3 small to medium apples finely chopped, skin-on (~4 cups)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, or apple pie spice
- ⅓ cup maple syrup
- ½ teaspoon kosher salt
- Optional chopped walnuts or pecans
Instructions
- Heat oven to 350°. Add liners to a muffin pan and lightly mist the insides to prevent muffins from sticking when they’re done. (You can pour batter directly into a muffin pan that’s been liberally misted with oil spray, but it can be a bit fussy to remove them straight from the tin while keeping them intact. For that reason, I prefer using liners for this recipe.) Set aside.
- Place matzah pieces into a bowl, add about 2 cups hot water (enough to cover the top pieces) and soak for just 2 minutes. Drain well and set aside. *Do not let matzah sit in the water for longer than 2 minutes or it will become too mushy.
- Add the remaining ingredients to the mixing bowl with drained matzah pieces and stir to combine. Spoon batter evenly among the 12 muffin tin compartments; you’ll have a hearty amount in each (about ½ cup’s worth of batter). Cook about 30 to 35 minutes.
- Let cool for a few minutes and enjoy! You can serve an optional drizzle of maple syrup, melty nut butter, or jam.
- You can stash leftovers in the fridge for 2 to 3 days and simply warm in the microwave. Or you can wrap them individually and freeze them for up to a few months.
A friend made them and I tried one and they were delicious!! I’d like to make them myself.
I was wondering how egg matzohs would work and also what kind of apple is recommended. Gala maybe?
Hi Alexandra, we’re so happy to hear that you and your friend enjoyed the recipe—thanks for sharing your feedback! Yes, egg matzohs will work. As for the apples, Joy has tested the recipe with a a number of red varieties, and says they all work beautifully. She recently made a batch with Honeycrisp and it turned out terrific! Any sweet, juicy red apple—like Gala, Fuji, or Honeycrisp—should be great. Just be sure to chop them up nice and fine—Joy likes to leave the skin on for extra fiber. Hope your next batch turns out just as delicious!
—Donna
Joy, Thanks so much for this. I’ve been watching my food intake this Passover and haven’t been eating matzah. This recipe allows me to have some matzah without over doing it at the end of my meal (after my veggies, proteins and fruit). Mouthwatering, light and airy, very moist and not too sweet. I swapped out some ingredients as I didn’t have everything on hand. My substitutions included one medium sized peeled apple with 1 cup of unsweetened applesauce, leftover shmura matzah (about 2 1/2 pieces) crumbled up small and added another 1/2 cup of matzo farfel to make the right quantity, plant based butter and sugar free maple syrup. I included some chopped walnuts but not too many as that can make it bitter. I was pleasantly surprised with the result. It tastes like a very moist matzah kugel. Now for the true taste test. It passed my husband’s taste test. He likes that it isn’t too sweet and it’s refreshing.
Hi Joanne, OMG! Thanks for your sweet note! It truly made my day. I’m thrilled that this recipe gave you a way to enjoy a bit of matzah during Passover, and I love that you made it your own using ingredients you had available! Of course, the fact that it passed your husband’s taste test makes it the ultimate win! Thanks again for stopping by to share your experience with me—I’m so grateful to have you as a member of my community!
Thanks so much for your reply, Joy. I gave a couple to my Italian neighbour today and she enjoyed them. My pleasure to give feedback. Next time I make them I’ll try with unpeeled apples to let you know how they differ. Enjoy the rest of Pesach!
Delicious big hit
Hi Lois! Thank you so much for your feedback. So glad to hear that this recipe was a big hit in your home 🙂 — Eliza (Team Joy)
I just made these and they came out delicious! Didn’t change anything but made without the nuts. Thanks for sharing and Happy Passover!
Hi Randi! Happy Passover to you, too! So glad you loved this recipe!! — Eliza (Team Joy)
These are amazing!!! Thank you for sharing. I made it exactly as you said. Used the Avocado Oil instead of butter and did not add nuts. So delicious! Your recipes are always approachable and flavorful. I’m not a cooker and you make it easy for me. Thank you!
Hi Sue! You’re welcome. We’re so thrilled to hear that you love this recipe…and were able to make it your own! Easy and delicious is the goal of Joy’s recipes…glad that this hit the mark! — Eliza (Team Joy)
I’m wondering if I can bake them in an 8×8 pan rather than making muffins. What changes might I have to make, if any?
Thank you
Michael
Hi Michael! Joy hasn’t tested this, but thinks it should work. We did a bit of research and here’s how to try it: Use a greased 8×8 pan, keep the oven at 350°F, and bake for about 40–50 minutes (a bit longer than muffins). You’re looking for a set center and lightly golden top. Let it cool 10–15 minutes before slicing so it holds together. Enjoy! — Eliza (Team Joy)
Best matzo brei I have ever had!! Did not have muffin pans so I used a springform pan. The apples add so much moisture and delicious flavor, it took self control not to devour most of. I brought half for my daughter who absolutely LOVED it!!!!
Thank you so much, Sylvia! So glad to hear that you (and your daughter) loved this recipe! — Eliza (Team Joy)