Save A savory fusion of Japanese ramen flavors and Western-style breakfast muffins, featuring soft-boiled ramen eggs nestled in fluffy, umami-rich muffins. These muffins are perfect for an on-the-go breakfast or brunch.
I first tried combining ramen eggs with muffins for a weekend brunch, and my family was surprised by how well the flavors worked together. The soft-boiled eggs inside each muffin were a delightful twist that turned a simple bake into something special.
Ingredients
- Ramen Eggs: 6 large eggs, 3 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons water, 1 tablespoon sugar
- Muffin Batter: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup whole milk, 2 large eggs, 4 tablespoons unsalted butter (melted), 1 tablespoon toasted sesame oil, 1/2 cup scallions (thinly sliced), 1/4 cup shredded nori (seaweed), 1/2 cup grated cheddar or mozzarella cheese (optional)
- Toppings (optional): 1 tablespoon toasted sesame seeds, extra sliced scallions
Instructions
- Prepare Ramen Eggs:
- Bring a pot of water to a gentle boil. Lower in 6 eggs and simmer for 7 minutes. Transfer immediately to an ice bath. Once cool, peel eggs.
- Marinate Eggs:
- In a small bowl, mix soy sauce, mirin, water, and sugar until sugar dissolves. Place peeled eggs in the marinade, cover, and refrigerate for 1 hour or up to overnight for deeper flavor.
- Prepare Muffin Tin:
- Preheat oven to 350°F (175°C). Grease or line a 6-cup muffin tin.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk milk, eggs, melted butter, and sesame oil until well combined.
- Combine Batter:
- Add wet ingredients to dry ingredients and gently mix until just combined. Fold in scallions, nori, and cheese (if using).
- Fill Muffin Cups:
- Fill each muffin cup halfway with batter. Drain ramen eggs and carefully pat dry. Gently press one egg into the center of each cup. Spoon remaining batter to cover eggs, ensuring they're fully encased.
- Add Toppings:
- Sprinkle sesame seeds and extra scallions on top if desired.
- Bake:
- Bake for 22 to 25 minutes, or until muffins are golden and a toothpick (inserted into the muffin, not egg) comes out clean.
- Cool and Serve:
- Cool in pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Save Sharing these muffins during our family breakfast created many smiles and lively conversation. Everyone loved guessing what was inside each one before biting in!
Required Tools
Muffin tin (6-cup), mixing bowls, whisk, saucepan, measuring spoons and cups
Allergen Information
Recipe contains eggs, dairy, wheat, and soy. Individuals with allergies should substitute ingredients and check labels carefully.
Nutritional Information
Per muffin: Calories 220, Total Fat 10 g, Carbohydrates 22 g, Protein 10 g
Save These muffins are best enjoyed warm from the oven or gently reheated for busy mornings. Give this fusion recipe a try and wow your breakfast crowd!
Recipe FAQ
- → What makes ramen eggs unique in these muffins?
Ramen eggs are gently simmered, marinated in soy sauce and mirin, and contribute a flavorful, soft-boiled center to each muffin.
- → Can I make these muffins vegetarian?
Yes, use vegetarian soy sauce and plant-based cheese, or omit cheese entirely for a vegetarian option.
- → How should I cook the eggs for best results?
Simmer eggs for seven minutes, then chill in an ice bath. This technique yields a soft, creamy yolk ideal for muffins.
- → What are tips for achieving perfect muffin texture?
Mix wet and dry ingredients gently until just combined, and avoid overmixing to keep muffins light and fluffy.
- → How can I add extra umami to the batter?
Stir a teaspoon of miso paste into the wet ingredients for a deeper savory flavor profile.
- → How long do they stay fresh?
These muffins are best enjoyed fresh but can be refrigerated for up to three days. Reheat before serving.