Save to Pinterest A savory fusion of Japanese ramen flavors and Western-style breakfast muffins, featuring soft-boiled ramen eggs nestled in fluffy, umami-rich muffins, perfect for an on-the-go breakfast or brunch.
I first made these muffins for a family brunch and everyone was surprised by the ramen egg inside. The flavors are comforting yet distinctive, and they disappeared quickly!
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 for fusion twist)
- 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 Batter:
- Preheat oven to 350°F (175°C). Grease or line a 6-cup muffin tin. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk milk, eggs, melted butter, and sesame oil until well combined. Add wet ingredients to dry ingredients and gently mix until just combined. Fold in scallions, nori, and cheese (if using).
- Assemble Muffins:
- 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. Sprinkle sesame seeds and extra scallions on top if desired.
- Bake and Serve:
- Bake for 22–25 minutes, or until muffins are golden and a toothpick (inserted into the muffin, not egg) comes out clean. Cool in pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Save to Pinterest My kids look forward to finding the surprise ramen egg inside every muffin. It has become a favorite for our weekend breakfasts together.
Required Tools
Muffin tin (6-cup) Mixing bowls Whisk Saucepan Measuring spoons and cups
Allergen Information
Contains eggs, dairy (milk, butter, cheese), wheat (flour), and soy (soy sauce). For allergies, substitute with appropriate alternatives and always check labels.
Nutritional Information
Per muffin: 220 calories, 10 g total fat, 22 g carbohydrates, 10 g protein.
Save to Pinterest These muffins are an inventive way to start your day. Try them slightly warm for the best flavor and texture.
Recipe FAQs
- → Can I prepare the ramen eggs ahead?
Yes, marinate the eggs overnight for deeper flavor and store them in the fridge until ready to use.
- → Is there a vegetarian version available?
Use vegetarian soy sauce and plant-based cheese, or omit cheese if preferred.
- → What cheese works best in the muffins?
Cheddar or mozzarella both create a delicious fusion taste; use your favorite or substitute as desired.
- → How should these muffins be stored?
Keep them in an airtight container in the fridge for up to three days; reheat gently before serving.
- → Are there ingredient substitutions for allergies?
Substitute soy sauce and cheese with allergy-friendly alternatives and always check product labels.
- → What tools are needed for preparation?
A muffin tin, mixing bowls, whisk, saucepan, and measuring tools will cover your baking process.