One-bowl Pesach Muffins for Passover (Gluten-Free, Parve)

One-bowl Pesach Pudding Muffins (Gluten-Free, Parve)

Fluffy, cake-like, and delightfully chewy? Here’s a magical recipe just for you that makes 12-14 muffins. 

Ingredients

• 1 1/4 cups + 1–2 tsp potato starch
• potato starch
• 1 (2.8-ounce / ~80g) box instant vanilla or chocolate pudding mix
• 4 large eggs
• 3/4 cup sugar
• 1/2 tsp baking soda
• 1 tsp lemon juice
• 1 tbsp oil 
• 1/4 tsp salt
• 1/2 cup mini chocolate chips 

Instructions

1. Preheat oven to 350°F / 175°C. Line a muffin tin with paper liners or lightly grease the cups.
2. In a large mixing bowl, whisk together the eggs, sugar, lemon juice (or vinegar), oil, and salt until smooth and slightly frothy.
3. Add the instant pudding mix and potato starch. Whisk until just combined — don’t overmix.
4. Sprinkle in the baking soda and fold gently into the batter.
5. In a small bowl or baggie, toss the mini chocolate chips with 1–2 teaspoons of potato starch. Fold the coated chips into the batter. (This prevents sinking!)
6. Scoop the batter into your prepared muffin tin, filling each cup about 2/3 to 3/4 full. Add more chocolate chips on top if you want!
7. Bake for 20-25 minutes, until the tops are domed and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool in the pan for 5–10 minutes before transferring to a wire rack.