Craftsman & Wolves “The Rebel Within” Muffins
A savory vegetarian copycat of the famous San Francisco muffin, featuring a perfectly jammy soft-boiled egg hidden inside a spiced cornmeal and chive batter.
By Simon Leber
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6
Tags: Breakfast, Brunch, Vegetarian, Baking, Muffins, Eggs
Ingredients
- 9 piece eggs
- 12 tbsp neutral oil
- 0.67 cup buttermilk
- 2.33 cup all-purpose flour
- 0.67 cup cornmeal
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1.5 tsp kosher salt
- 0.5 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp dried rosemary
- 0.5 tsp white pepper
- 0.33 cup chives
Instructions
- 1. **Prepare for Baking:** Preheat the oven to 400°F convection or 425°F standard. Line a jumbo muffin tin with liners.
- 2. **Boil the Eggs:** Bring a medium pot of water to a boil. Carefully add 6 eggs and boil for exactly 5 1/2 minutes.
- 3. **Shock and Peel:** Immediately transfer the eggs to an ice bath. Let them sit for no more than 2 minutes, then peel them while still slightly warm (this makes them easier to peel).
- 4. **Mix Wet Ingredients:** In a large bowl, whisk together the remaining 3 eggs, oil, and buttermilk.
- 5. **Mix Dry Ingredients:** In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, smoked paprika, chili powder, dried rosemary, and white pepper.
- 6. **Combine:** Add the dry ingredients to the wet ingredients in two batches. Switch to a spatula and mix until just combined. The batter will be very thick, similar to a dough. Fold in the chives. Do not overmix.
- 7. **Assemble:** Scoop 1/4 cup of batter into the bottom of each jumbo muffin cup. Nestle one soft-boiled egg into the center of each. Scoop approximately 3 tablespoons of additional batter over and around each egg, pinching the batter to ensure the egg is fully encapsulated.
- 8. **Bake:** Bake for 18-19 minutes, or until the muffins are domed and golden brown.
- 9. **Serve:** Remove from the oven and enjoy warm to ensure a jammy yolk.