Muffins are the perfect breakfast for when you’re on-the-go. Eggs are great for when you want to start your day with a blast of protein. What do you need when you’re looking for BOTH? We’ve got a brand new and delightful answer to that question— Surprise Egg Muffins! These homemade baked goods have a whole egg baked right inside them. It’s like a little bit of sunshine peeping out with each bite! Another surprise? They’re easy to make! Check them out!
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Surprise Egg Muffins
- 6 whole eggs
- 2 ½ cups flour
- ½ tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon baking soda
- 1 ¼ cups buttermilk, room temperature
- ½ cup (4 ounces) unsalted butter, melted
- 2 eggs, beaten
- 1 cup finely-chopped green onion, with some reserved for topping the batter
- 6 pieces bacon, cooked and chopped
- 2 cups shredded sharp cheddar
- Place the 6 whole eggs in a large bowl and cover with hot tap water. Soak for 15 minutes, changing the water when it cools.
- Bring a pot of water to boil and carefully slide the warm eggs in. Let boil for 4 ½ minutes until soft-boiled.
- Strain the eggs out and immediately plunge into a large bowl of ice water. Chill for about 1 minute.
- As soon as you can handle touching the eggs, peel them, cracking the shell at the wider end first. If the egg starts sticking to the shell, stop and let the egg sit in the ice water for a few minutes before trying again. Once they’re all peeled, let them sit in the ice water while you prepare the muffin batter.
- Preheat your oven to 400 degrees Fahrenheit. Spray a 6-cup jumbo muffin with non-stick spray.
- Combine the flour, baking powder, salt, black pepper and baking soda in a large bowl and whisk together.
- Stir the buttermilk, melted butter and the two beaten eggs into the dry ingredients until just moistened. You don’t want to overmix!
- Stir in the chopped green onions, bacon and shredded cheddar.
- Transfer the batter to a pastry bag and snip ½ inch off the end of the bag with scissors. Pipe the batter into the sprayed muffin tin, using just enough to cover the bottom of each cup.
- Set a soft-boiled egg in each cup of the muffin tin. Pipe the rest of the batter around each one, smoothing over the tops. Sprinkle with additional cheese and green onion, if desired.
- Bake for 17 to 20 minutes, or until each muffin is no longer raw in the middle. Test by poking the muffin with a toothpick close to – but not into – the whole egg.
- Soaking the eggs in hot water first is important because a cold egg going into a boiling pot of water will crack. Why not start in cold water and then bring it to a boil then, you ask? Because the less time the egg is cooked, the better chance you have for getting a runny yolk – or at least a softer-boiled one – once the muffin is baked!