Why You’ll Love This Recipe

I love this recipe because it turns a simple muffin into a show-stopping breakfast. The texture feels more like a savory biscuit, the cheese and chives add rich flavor, and the soft-boiled egg inside makes every bite feel special. I also like that the muffins can be made ahead and reheat beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

11 large eggs, divided
Cooking spray
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1 cup (2 sticks) butter, melted
1/2 cup sour cream
1 Tbsp. maple syrup
1 cup shredded cheddar, divided
1/4 cup sliced chives

Directions

Step 1: I place 9 eggs in a large pot and cover them with about 1 inch of water. I bring the pot to a boil over high heat, covered. As soon as it boils, I turn off the heat, keep it covered, and let it sit for 4 minutes.
Step 2: Meanwhile, I prepare an ice bath with ice and water. After the 4 minutes are up, I transfer the eggs immediately to the ice bath and let them cool for about 3 minutes. Once cool enough, I peel them and set them in the refrigerator to continue chilling.
Step 3: I preheat the oven to 400 degrees and grease a muffin tin with cooking spray, making sure to coat the tops of the pan too. In a medium bowl, I mix the flour, baking powder, and salt.
Step 4: In a large bowl, I whisk together the melted butter, the remaining 2 eggs, sour cream, and maple syrup. I add the dry ingredients and stir just until combined. Then I fold in 2/3 cup cheddar and all the chives. The batter will be quite thick.
Step 5: I spoon about 2 tablespoons of batter into 9 muffin cups and press it halfway up the sides. I place a soft-boiled egg into each cup and use more batter to completely cover the egg, making sure it’s fully sealed. I top each muffin with the remaining cheddar.
Step 6: I bake the muffins for 15 to 18 minutes until golden. I let them cool for 5 minutes before transferring them to a rack. I enjoy them warm for the best texture.

Servings and Timing

This recipe yields 9 muffins. Prep time is about 10 minutes, and the total time is approximately 1 hour and 15 minutes, including boiling, cooling, assembly, and baking.

Variations

 I sometimes swap cheddar for Gruyère or pepper jack for a different flavor profile. Fresh herbs like parsley or dill also work well alongside the chives. For a spicier version, I add a pinch of cayenne or diced jalapeños.

Storage/Reheating

I refrigerate leftover muffins for up to 3 days. To reheat, I place them in a 400-degree oven for 8 to 10 minutes. They also freeze well; when reheating from frozen, I give them a few extra minutes in the oven until warmed through.

FAQs

How do I keep the yolk runny inside the muffin?

I boil the eggs for only 4 minutes and chill them right away so they stay soft while baking.

Can I use medium or small eggs instead of large?

I prefer large because they fill the muffin nicely, but smaller eggs can work; the muffins will just have more dough around the egg.

Do the eggs overcook in the oven?

The eggs firm slightly but stay soft if pre-boiled for only 4 minutes.

Can I prepare the batter ahead of time?

I like mixing the dry and wet ingredients separately ahead of time, then combining just before assembling to keep the batter fresh.

Can I make these without cheese?

Yes, but I think the cheese adds flavor and moisture. Omitting it will make the muffin more biscuit-like.

Can I use whole-wheat flour?

I recommend replacing only up to half the all-purpose flour so the muffins stay tender.

How do I prevent the egg from poking out of the muffin?

I make sure to completely surround it with the thick dough, pressing it firmly around the egg before baking.

Can I add vegetables?

Finely chopped cooked spinach, caramelized onions, or roasted peppers can be folded in without affecting texture.

Can I bake these in silicone muffin molds?

Yes, but I still spray them lightly for easier release, and baking time may vary slightly.

How do I freeze them properly?

I cool them completely, wrap each muffin tightly, and store them in an airtight container or freezer bag.

Conclusion

I love how these Rebel Within Muffins turn a simple breakfast treat into something memorable. The cheesy, herb-filled dough paired with the soft-centered egg makes them a standout recipe I return to often. They’re impressive, satisfying, and surprisingly easy to prepare.