Soft-Yolk Muffins with Sausage and Cheese

Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Cindy Barr.

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.


  • Cooking spray
  • 12 medium eggs
  • 6 ounces ground turkey sausage, casings removed
  • 8 ounces whole-wheat flour (about 2 cups)
  • 4.25 ounces all-purpose flour (about 1 cup)
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground black pepper
  • 2 cups reduced-fat buttermilk
  • 3 tablespoons canola oil
  • 3 large eggs, lightly beaten
  • 4 ounces cheddar cheese, grated and divided (about 1 cup)

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.
SOURCE: My Recipes, by Robin Bashinsky