Rebel Within Muffins are a savory, gourmet twist on the classic breakfast muffin, made famous by their surprising, runny-yolk center. These muffins are baked with a flavorful mix of breakfast sausage, aged cheddar, scallions, and a soft-boiled egg hidden inside. When you cut into the warm muffin, the yolk spills out, creating a rich, indulgent experience. Perfect for brunch or special mornings, Rebel Within Muffins combine the best of a full breakfast into a single, bakery-worthy bite.
Ingredients
- 11 large eggs, divided
- Cooking spray
- 2 1/2 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. kosher salt
- 1 c. (2 sticks) butter, melted
- 1/2 c. sour cream
- 1 tbsp. maple syrup
- 1 c. shredded cheddar, divided
- 1/4 c. sliced chives
Instructions
Steps:
- Place 9 eggs in a large pot and cover with about 1” of water. Place the pot over high heat and bring to a boil, covered. As soon as it comes to a boil, turn off the heat, keep covered, and let sit for 4 minutes.
- Meanwhile, prepare an ice bath: In a large bowl, add about 2 cups ice and water to fill the bowl halfway. After 4 minutes, immediately transfer eggs to ice bath. Let cool for about 3 minutes. When cool enough to handle, peel eggs and transfer them to refrigerator to continue cooling.
- Make the batter: Preheat oven to 400° and grease a muffin tin with cooking spray, including tops of the pan, as the muffins will be large. In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, whisk together butter, remaining 2 eggs, sour cream, and maple syrup. Add dry ingredients and stir until just combined. Fold in ⅔ cup cheddar and all the chives. (The batter will be thick, similar to a cookie dough.)
- Add about 2 tablespoons of batter to the bottom of 9 of the muffin cups and use your fingers to press batter about halfway up the sides. Place 1 soft-boiled egg into each one and then use your hands to cover each egg with more batter, making sure batter covers the entire side of the eggs. (Muffins will be tall and mounded in the middle.) Top each with the remaining ⅓ cup of cheddar.
- Bake until golden, 15 to 18 minutes. Let cool 5 minutes, then transfer to a cooling rack. Enjoy while still warm.
