This post has been updated to add new photos and recipe tips.
These flourless potato latke muffins have all the crispy goodness of potato pancakes, but are baked instead of fried. Made with potatoes and onions, they have the perfect tender inside with a crispy caramelized outside. They are just like potato kugel only better with more crunchy edges. Perfect for Passover, Hanukkah, and Rosh Hashanah.
Potato latkes are traditionally served for Hanukkah, but my family’s tradition is to serve these for Passover Seder. They work well for Passover since they are made without regular wheat flour, which is one of the grains not eaten during Passover. They are also great when you want to served baked latkes instead of fried. Serve them as a potato side dish for any holiday or shabbat. Guests love them, and they always disappear no matter how many I make.
Why You'll Love This Recipe
- Every bite has a crispy potato edge.
- Easy recipe to make ahead and reheat.
- These are healthier than traditional fried latkes.
- Great recipe to serve a crowd, or it can be halved easily.
Dana's note: This recipe has been passed down from my aunt Rose. She used to make this for every Passover holiday, along with her haroset and brisket. I always looked forward to these potato latke muffins, crispy on the outside, moist and soft on the inside. Growing up it was my #1 favorite Passover dish. I also love that these are easy to make in advance and reheat, which is helpful when cooking for a big family seder.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.Jump to Recipe
- Yukon gold potatoes - This is a great type of potato for this recipe, since Yukon gold potatoes are waxy enough to hold their shape when shredded, but starchy enough to get those delicious crispy edges and soft center. You could substitute for russet potatoes.
- Yellow or brown onions - Three small or two large onions.
- Matzo meal - Should be available at your local grocery store. You can also find it at online Jewish grocers. Amazon sells matzo meal as well. If it's not Passover, flour can be used instead, although I use matzo meal for these year round.
- Neutral, high-heat oil - Like grapeseed, avocado, or safflower oil. You could also use cooking spray instead.
Step by Step Photos
See the recipe card below for complete directions.Jump to Recipe
STEP ONE: PREP. Preheat oven. Grease muffin cups.
STEP TWO: CHOP. Chop onions in a food processor and drain excess liquid.
STEP THREE: GRATE & DRAIN. Grate peeled potatoes in the food processor. You may need to do this in batches. Add the shredded potatoes to the colander with the grated onion. Make sure to drain the potatoes well. Alternatively, you can wrap the shredded potatoes and onions in cheese cloth or an old tea towel to squeeze out all the excess water.
If you don’t have a food processor, you can use the large holes of a box grater for this.
STEP FOUR: MIX. Combine all ingredients (except for oil) in a large mixing bowl and mix well.
STEP FIVE: PORTION. Fill mini muffin tins to the top with the potato and onion mixture. Brush the tops with a little of the oil for extra crisp tops.
STEP SIX: BAKE. Bake for about 25-30 minutes until the tops are crispy and golden brown. If you'd like the tops browner and crispier, run them under the broil for a minute or so.
STEP SEVEN: SERVE. Serve these latke cups warm. Option to top with your favorite latke toppings like applesauce or sour cream.
- Prepare and measure all ingredients ahead of time and prepare to move quickly, because once potatoes are grated, they tend to discolor.
- Using a food processor instead of grating by hand makes this recipe much easier and faster.
- Make portioning easier by using a small ice cream or cookie scoop.
- Food processor
- Large bowl
- Large strainer lined with paper towels or a tea towel
- Nonstick mini muffin pan (24 muffins, 2 inches across). It's very important to use a nonstick muffin pan for this recipe. Otherwise, it's difficult to get the potato muffins to release from the pan.
This is a good recipe to make ahead of time. Muffins can be frozen or refrigerated and then reheated just before serving. Reheat in a 350 degree F oven on a baking sheet until warm and crispy, about 10 minutes.
Storage and Reheating
How to store: Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
How to freeze: Freeze leftover muffins in an airtight container in the freezer for up to 3 months.
Reheating instructions: To reheat, warm in a 350°F oven on a baking sheet until warm and crispy, about 10 minutes. Reheating from frozen will take about 15-20 minutes.
Other Passover recipes
- My Family's Apple Harosets Recipe
- Baked Gefilte Fish Loaf
- Crispy Smashed Potatoes
- Carrot Soufflé
- Broccoli Kugel
- Modern Roasted Tzimmes
- Flourless Nutella Chocolate Cake for Passover
Frequently Asked Questions
Yukon gold and russet potatoes are both great options for making latke muffins. Yukon gold potatoes are waxy enough to hold their shape when shredded, but starchy enough to get those delicious crispy edges and soft center. Russet potatoes are extra starchy for maximum crispiness.
I like using a nonstick mini muffin pan with 24 two-inch muffin cups. Use a nonstick pan so that the potato muffins will release from the pan. The mini muffin size gives a good ratio of crispy outside to soft inside. You could also use a regular muffin pan; in that case, fill the cups halfway and cook for about 5-10 minutes longer.
Potato Latke Muffins (Mini Potato Kugels)
- Mini muffin pans (24 muffins, 2 inches across)
- Preheat oven to 400 degrees F. Use convection function if available and no need to lower the temperature. Grease nonstick mini muffin pans well with oil or nonstick spray.
- Chop onions in a food processor with knife blade and pulse until onions are finely diced. Place onions in a large colander with a plate underneath to catch excess liquid.
- Peel potatoes and grate them in a food processor with the grating/shredding blade. Grate in 2 to 3 batches. Place grated potatoes in a colander with onions. Drain off extra liquid.
- Combine all ingredients (except oil) in a large mixing bowl.
- Spoon batter into muffin pans. Fill each cavity to the top, and lightly smooth the batter flat. Do NOT pack the batter down tightly. Optional to brush a little oil on the tops for more crispiness and browning. If using regular muffin pans, fill each cavity half full and cook longer.
- Bake in a convection oven for 24-25 minutes. Check at 30 minutes for a regular oven. Muffins are ready when the outside of the muffin is golden brown and crispy. If the sides are golden, but you would like the tops more brown, place the muffins still in their pans under the broiler for 30-60 seconds. Run a blunt knife around each muffin to help remove from the pans.
- After the first batch in the oven, run additional batches until you have used up all the batter. When I use 2 pans with 24 muffins each at the same time, I need to run 2 batches total.
- Serve warm. Optional to top with your favorite latke toppings like applesauce or sour cream.
- If you want to make this recipe for 4-6 people, make ⅓ of the recipe.
- If you have a family potato latke recipe that you love, make that batter and bake as described above.
- You can use paper towels or a tea towel to wring out excess liquid from the onions.
- I like to use pans that hold 24 muffins each. The diameter of each muffin is about 2”. A very good nonstick pan is important, otherwise the muffins tend to stick.
- If using regular muffin pans, fill each cavity half full and cook longer.
- Take out and measure all ingredients and get ready to move fairly quickly. Once potatoes are grated, they can turn a darker color.
- Make ahead: Muffins can be frozen or refrigerated and then reheated just before serving. Reheat in a 350 degree F oven on cookie sheets until warm and bubbly, about 10 minutes.