Ingredients
11 large eggs, divided
Cooking spray
2 1/2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. kosher salt
1 c. (2 sticks) butter, melted
1/2 c. sour cream
1 tbsp. maple syrup
1 c. shredded cheddar, divided
1/4 c. sliced chives
Preparation
Step 1Place 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. Step 2Meanwhile, 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. Step 3Make 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. Step 4In 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.) Step 5Add 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. Step 6Bake until golden, 15 to 18 minutes. Let cool 5 minutes, then transfer to a cooling rack. Enjoy while still warm.
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!
