Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Cindy Barr.
Active Time
20 Mins
Total Time
50 Mins
Yield
Serves 12 (serving size: 1 soft-yolk muffin)

Dazzle family and friends with these meaty muffins that break open to reveal medium-boiled eggs with creamy yolks in the middle. You need two sizes of egg here--the mediums fit in the muffin tins, while the larges go in the batter.

How to Make It

Step 1

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

Step 2

Bring a large saucepan of water to a boil over high. Carefully lower 12 medium eggs into water with a strainer or slotted spoon. Boil 4 minutes and 30 seconds; immediately plunge into a bowl of ice water. Cool 10 minutes. Peel eggs.

Step 3

Heat a small nonstick skillet over medium-high. Add sausage to pan; cook 4 minutes or until browned, stirring occasionally to crumble. Drain on paper towels.

Step 4

Whisk together flours, baking powder, sugar, baking soda, and pepper in a large bowl. Whisk together buttermilk, oil, and large eggs in a separate large bowl until smooth. Add flour mixture to buttermilk mixture; stir with a wooden spoon or rubber spatula until smooth. Fold in two-thirds of sausage and 2 ounces cheese.

Step 5

Divide half of batter evenly among cups of prepared muffin pan. Nestle 1 peeled cooked egg vertically into batter in each cup. Top with remaining batter. Sprinkle muffins with remaining sausage and remaining 2 ounces cheese.

Step 6

Bake at 400°F on bottom rack until cheese melts and a wooden pick inserted in center comes out with moist crumbs, about 17 minutes. Remove from oven; cool on a wire rack 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins.

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