Apple cinnamon matzah brei muffins turn the classic soaked-matzah skillet breakfast into tidy, portable baked cups with a soft custard center and lightly crisp edges. This recipe skips the frying pan and uses a standard muffin tin so you get even portions that hold together when cooled. You end up with a make-ahead breakfast that tastes like French toast crossed with bread pudding, but built on matzah.
The method matters because matzah absorbs liquid fast and can turn gummy if oversaturated. We soak the broken sheets just long enough, then fold in grated apple and cinnamon so each bite stays structured. These apple cinnamon matzah brei muffins also freeze cleanly, which makes them practical for busy mornings during Passover week. If you enjoyed this, our recipe cuisines is worth trying next.
Whole milk: Replace with an equal volume of unsweetened almond milk for a dairy-free version. Almond milk has less fat, so the crumb will be slightly less rich and a touch drier after baking. Add 1 teaspoon of oil to the batter to compensate for lost moisture and expect a lighter color on the muffin tops. Making this apple cinnamon matzah brei muffins at home is surprisingly straightforward once you know the key steps.
Granulated sugar: Use an equal amount of packed brown sugar for deeper caramel notes. Brown sugar holds more moisture, so the muffins will sink a little less and taste more like baked oatmeal. The tops will brown faster, so check doneness at the 22-minute mark instead of 25. The apple cinnamon matzah brei muffins works well for weeknight cooking when time is limited.
Neutral oil: Swap with an equal amount of melted coconut oil for a subtle sweetness. Coconut oil solidifies below 76°F, so warm the measured oil before mixing or the batter will clump. The finished texture stays the same but the flavor reads more tropical. Storing leftover apple cinnamon matzah brei muffins correctly keeps it tasting good for days.
Plain matzah: Use egg matzah if that is what you have, though it makes a softer, less structured muffin. Egg matzah absorbs liquid quicker, so cut the soak time to 3 minutes and reduce milk by 2 tablespoons. The result is closer to a steamed custard than a chewy brei. For another easy option, check out our disclosure.
Grate the apple instead of dicing it; small shreds distribute moisture without leaving wet pockets that never set in the oven. For a deeper spice profile, toast the cinnamon in a dry pan over medium-low heat for 30 seconds before adding it to the eggs.
matzah brei technique from Bon Appetit shows why a short soak prevents gluey texture if you want the background. Rest the filled tin on the counter 5 minutes before baking so the crumb bakes evenly top to bottom.
Use a cookie scoop for the batter so every cup gets the same volume and bakes in the same window. If your apples are very juicy, squeeze them once in a towel so the batter doesn't thin out.
Brush the tops with a little oil at minute 20 if you want a shinier, more French-toast-like surface. A cinnamon sugar sprinkle added then gives a light crunch.
Soaking matzah too long is the main error; past 8 minutes it collapses into paste and the muffins won't hold a dome. Keep the soak at 5 minutes and move straight to mixing.
Overfilling the cups causes the batter to spill and stick, so stop at three-quarters full even if you have extra. Any leftover batter can bake in a small ramekin alongside the tin.
Skipping the pan oil leads to torn bottoms because the egg protein bonds to bare metal. Always brush the cups, even with a nonstick tin, for clean release.
Opening the oven before minute 20 lets cool air drop the rise; avoid opening the oven early unless the tops show burning. A gentle wiggle at 25 minutes tells you if the center is set. You might also like our pasta e lenticchie.
Plate the muffins warm with a dollop of plain yogurt and a drizzle of maple syrup for a brunch spread. They pair well with a apple cider cocktail if you are serving adults at a holiday table.
For a lighter plate, cut one muffin in half and toast it, then add peanut butter for protein. A side of cucumber bread works if you want a second baked item with a savory edge.
Keep cooled muffins in an airtight container in the fridge for up to 3 days and reheat in a 175°C oven for 6 minutes until steaming. They also freeze for freeze for up to 2 months in a zip bag with the air pressed out.
From frozen, microwave one muffin 60–75 seconds on high, then crisp it in a toaster oven for 2 minutes if you want the edge back. Never leave cooked muffins out more than 2 hours because the egg base spoils at room temperature.
If you bake a apple cake for dessert the same week, store the muffins separately so the cake's moisture doesn't soften them.
Stir 1/3 cup raisins and 1/4 cup chopped walnuts into the batter with the apple. The nuts add crunch while the raisins plump from the milk and give sweet bursts. Bake time stays the same but check the tops so the walnuts don't over-brown.
Replace the apples with grated pear and use 1/2 tsp ground cardamom instead of half the cinnamon. Pear releases more liquid, so squeeze it before adding and expect a softer, more floral muffin. This version pairs with apple sponge on a mixed brunch board.
Drop the sugar and cinnamon, add 1/2 tsp black pepper and 2 tbsp chopped chives to the egg mix. The apple stays for moisture but reads as a mild sweet against the herbs. Serve with chorizo and eggs for a full savory plate.
Press 2 pecan halves onto each muffin top and drizzle 1/4 tsp maple syrup before the last 8 minutes of bake. The syrup caramelizes into a thin glaze while the pecans toast. Watch closely so the sugar doesn't burn at the edges.
Apple cinnamon matzah brei muffins turn the classic soaked-matzah skillet breakfast into tidy, portable baked cups with a soft custard center and lightly crisp edges. They taste like French toast crossed with bread pudding but are built on matzah and freeze cleanly for busy mornings.
Heat the oven to 180°C / 350°F so it is fully preheated before the batter goes in. Brush a 12-cup muffin tin with oil so the edges release cleanly and the bottoms do not tear when lifted out.
Place the broken matzah in a large bowl and pour the 1 cup whole milk over it. Let it sit for 5 minutes until the pieces soften but still hold their shape; do not soak longer or it will collapse into paste.
Whisk the 4 large eggs, 1/3 cup granulated sugar, 2 tsp ground cinnamon, 1/4 tsp fine salt, 2 tbsp neutral oil, and 1 tsp vanilla extract in a second bowl. Mix until the sugar dissolves and the blend looks uniform with no streaks of yolk remaining.
Fold the egg mixture into the soaked matzah until evenly coated. Stir in the grated apple so the moisture spreads evenly through the batter and no wet pockets remain.
Scoop the batter into the prepared cups, filling each about three-quarters full to leave room for a small rise. If you have extra batter, bake it in a small ramekin alongside the tin rather than overfilling the cups.
Bake at 180°C / 350°F for 25–30 minutes until the tops are golden and crispy and a toothpick inserted in the center comes out clean. Avoid opening the oven before minute 20 so the rise does not drop from cool air.
Cool the muffins in the tin for 5 minutes so the bottoms firm up and do not tear when removed. Then lift them out onto a rack to finish cooling completely before storing or freezing.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I’m Anna — a wellness enthusiast, recipe creator, and founder of Cook Recipe. I love making healthy, easy, and feel-good meals that inspire others to live happier, more balanced lives. When I’m not in the kitchen, you’ll find me exploring new places or flowing through a yoga session! 🌿
