Breakfast Muffins
User Reviews
4.8
Breakfast Muffins
Description
The Breakfast Muffins recipe combines all-purpose flour, baking powder, salt, and onion powder with a mixture of milk, egg, sour cream, and melted butter. Into this batter are folded cooked, chopped bacon, thinly sliced green onions, and shredded cheddar cheese, adding savory flavor and richness. Each muffin is carefully layered with a whole hard-boiled egg enclosed in batter, creating a tender crumb surrounding a smooth, firm egg center.
The baking process at 375°F yields muffins with a golden brown exterior and moist, flavorful interior. The embedded egg adds protein and a distinctive texture when sliced.
These muffins are suitable for breakfast or as hearty snacks. They can be customized by substituting gluten-free flour, different cheeses, or replacing dairy with yogurt or buttermilk. Eggs can be replaced or omitted according to preference, enabling versatility with dietary needs.
The recipe yields a dozen muffins, and the ingredients allow flexibility for ingredient substitutions without compromising the structure or taste significantly.
Ingredients
- 2 1/2 cups (12 1/2oz/355g) all-purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1 cup (8floz/225ml) milk
- 1 egg
- 1/2 cup (4oz/115g) sour cream
- 4 tablespoons butter melted and cooled, 2oz/57g
- 4 green onion thinly sliced
- 10 trips Bacon cooked until crisp then chopped
- 2 cups (8oz/225g) cheddar cheese shredded
- 12 egg hard boiled
Notes
- Gluten-free all-purpose flour can replace regular flour for dietary needs.
- Sour cream may be substituted with yogurt or buttermilk without affecting texture greatly.
- The cheddar cheese can be swapped for any shredded cheese or omitted entirely for a milder taste.
- The egg in the batter can be replaced with flax or chia egg alternatives or left out if preferred.
- Hard-boiled eggs within muffins may be omitted if desired for a simpler muffin texture.
User Reviews
Overall Rating
4.8
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