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Soft Delicious Passover Popovers

Passover Popovers is moist and has a soft crumb. This recipe is versatile and can be made as muffins, and would be a great addition to any meal.

a Popover sitting on its side with additional popovers in the background.

I originally baked these beautiful Passover Popovers as a part of a monthly bread baking challenge. The theme of the month was Jewish breads. My experience with Jewish bread is that I have eaten Jewish Rye which is delicious and found in many wonderful delis. While I’ve never baked Jewish rye, I was thinking that this might be a popular recipe. I always push myself to try recipes that I haven’t made before.

a Popover sitting on its side with additional popovers in the background.I found this recipe for Passover Popovers. Passover Popovers are made with Matzah Meal, or Matzah Cake Meal or a combination of both. Matzah Meal resembles breadcrumbs to me and contains only wheat flour and water.Three popover muffins sitting on a piece of parchment paper.

This was a very simple recipe to make, but it was unlike any bread recipe I have ever made. This recipe’s title states that they were popovers, but the instructions have you fill muffin tins, so I used both pans. They both came out beautifully, so use what you have available to you.A side view of a popover muffin with a cooling rack filled with popover muffins in the background.

Don’t have time to make them now? Pin it for later!

a Popover sitting on its side with additional popovers in the background.
5 from 1 vote

Passover Popovers

Passover popovers are moist and have a soft crumb. This recipe is versatile and can be made as muffins, and would be a great addition to any meal.
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Servings 12
Author Hostess At Heart


  • 1.5 cups of water
  • 1/2 cup oil canola for kosher option
  • 1 tsp salt
  • 1 tbsp sugar
  • 1.5 cups matzah cake meal
  • 7 eggs


  • Combine water and oil and bring to a boil.
  • Remove from the heat and, using a wooden spoon, stir in dry ingredients until well combined. The batter will be very thick. Allow popovers to cool slightly.
  • Stir in eggs one at a time until well combined. Rest batter for 30 minutes.
  • Preheat oven to 400 degrees F. Grease a muffin or popover pan. Fill cups 3/4 full.
  • Bake muffins for 20 to 25 minutes and popovers 30 to 35 minutes or until golden brown. Remove from the oven and turn out onto a towel or cooling rack and allow to cool.


Recipe by Rabbi Phyllis Sommer,


Calories: 192kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 231mg | Potassium: 55mg | Sugar: 1g | Vitamin A: 140IU | Calcium: 18mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Sadly this particular challenge group ended, but I definitely made some amazing recipes with this group and learned so much from these talented bakers. Don’t be afraid to try something new and find a baking challenge group that will keep you actively learning. It’s great fun! ! These Passover Popovers were definitely a success!

Here are a couple more bread recipes that are definitely successes!

Sweet Russian Chocolate Braid

Sweet Russian Chocolate Braid Bread

Soft and Buttery Brioche Buns

Soft & Buttery Brioche Buns

6 Ingredient Simple Classic Italian Bread

6 ingredient Simple Classic Italian Bread

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Passover Popovers - Hostess At Heart

Recipe Rating


Tuesday 26th of May 2020

Loved these.

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Saturday 11th of July 2015

So cute!

Julie Menghini

Sunday 12th of July 2015

Thank you!