Rebel Within Muffins
If you've seen these super fun Rebel Within Muffins on TikTok you instantly NEEDED one. They are so delish looking and just too cool not to try! The muffins are based off the famous muffins from San Fransisco bakery, Craftsman and Wolves, and making their rounds on TikTok because of the shock as you cut into one. They are a cheesy and herb studded muffin that is more like a savory scone or biscuit in texture. The muffin itself is fantastic and we wouldn't be upset at all if we were served a scone-like muffin, but add a perfectly soft-boiled egg inside and we are obsessed. The trick is boiling the egg until just barely so that as they bake inside the muffin they stay runny. A quick 4 minute boil is all they need so have your ice bath ready and keep your eye on the timer!
These muffins are best warm so enjoy them fresh out of the oven! Leftovers can be refrigerated for up to 3 days and then reheated in a 400° oven for 8 to 10 minutes. They freeze well too and will just need a little longer to heat back up.
Have you tried these yet? Let us know what you think in the comments below!
large eggs, divided
Cooking spray
all-purpose flour
baking powder
kosher salt
(2 sticks) butter, melted
sour cream
maple syrup
shredded cheddar, divided
sliced chives
- Place 9 eggs in a large pot and cover with about 1” of water. Place pot over high heat and bring to a boil, covered. As soon as it comes to a boil, turn off 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.
