Savory biscuit-like muffins filled with cheddar, chives, and a hidden soft-boiled egg that stays perfectly runny inside.

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

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Place 9 eggs in a pot, cover with 1 inch of water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 4 minutes.
Transfer eggs to an ice bath for 3 minutes, peel, and refrigerate to chill completely.
Preheat oven to 400°F and grease a muffin tin with cooking spray, coating the tops of the pan as well. Mix flour, baking powder, and salt in a medium bowl.
In a large bowl, whisk melted butter, remaining 2 eggs, sour cream, and maple syrup. Add dry ingredients and stir just until combined. Fold in 2/3 cup cheddar and the chives.
Spoon about 2 tablespoons of batter into 9 muffin cups, pressing halfway up the sides. Place a soft-boiled egg in each cup and cover fully with more batter. Top with remaining cheddar.
Bake 15–18 minutes until golden. Cool 5 minutes before transferring to a rack. Serve warm.

For added flavor, swap cheddar with Gruyère or pepper jack.

Add herbs like parsley or dill for variation.

For spice, add cayenne or diced jalapeños.

Muffins reheat well in a 400°F oven.

Freeze individually wrapped muffins for longer storage.