Easy to prepare (no eggs to separate) and great-tasting, gluten-free coffee cake muffins. Perfect for Passover snacking or any time of year!


  • 2 eggs
  • 1 C sugar
  • 1/2 C oil
  • 1/2 C orange juice
  • 2 C almond flour
  • 1 C potato starch
  • 2 tsp vanilla (optional
  • 2 tsp lemon juice
  • 1/2 C sugar plus 2 Tbsp cinnamon, combined


  • 1/4 cup almond flour
  • 1/4 cup sugar
  • 1/4 cup potato starch
  • 1/2 teaspoon cinnamon
  • 1 tablespoon oil


Yields 2 dozen

  1. Preheat oven to 350°F (180°C).
  2. Beat together the eggs and sugar until very pale yellow.
  3. Add remaining ingredients except sugar and cinnamon mixture, and mix until just combined. Don’t overmix.
  4. In a separate bowl, combine topping ingredients with a fork or gently with your fingers.
  5. Fill muffin cups one-third of the way.
  6. Sprinkle with sugar and cinnamon and mix. Fill the muffin cups the rest of the way with batter. Sprinkle topping evenly over the tops.
  7. Place in oven and bake for 15 to 18 minutes.

Passover muffins by kosher.com

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