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Justine Doiron

just real good food

Baking + Sweet, Breakfast, Muffins, Muffins, Recipes, Special Diets, Vegetarian · May 27, 2023

Single-Serving Craftsman & Wolves “The Rebel Within” Muffin

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There is a bakery in San Francisco called Craftsman and Wolves, and they have a muffin with a jammy egg in the center called “The Rebel Within” that was made famous by Emily Mariko (my girl!), and I just had to make a recreation recipe for it!

Knowing that these kinds of pastries are usually a craving for a certain time, this is a single batch recipe. And yes, I know The Rebel Within uses cheese, pork sausage and scallion, but I swapped the sausage and cheese for more easily storable spices and ingredients to make this single serving recipe a little bit easier to make at home. The spices are designed to make it taste cheesy with there still being none in the batter, and the omission of the sausage is to keep it vegetarian so we all can enjoy it!

This recipe is simple to make, and I’ll guide you through the egg boiling process. After that, it’s mix, pour and bake!

Table of contents

  • How to boil your egg perfectly so that it stays jammy while inside a muffin
  • Ingredients for this single-serving Craftsman & Wolves recreation muffin
  • How to prepare this egg-in-a-hole muffin
  • Looking for other baking recipes?
  • Watch the recipe here

How to boil your egg perfectly so that it stays jammy while inside a muffin

This is my big secret (and did I cry over many under-boiled eggs while testing this recipe? Yes. Yes I did). But you don’t have to boil your eggs for an insanely low amount of time. 5-6 minutes is perfect, with 6 being my sweet spot! This is because as the egg is nestled in the batter, it is protected from the heat of the oven. So even if you’re making only one, the egg still won’t overcook. You just want it to start as jammy as possible, and then hopefully it will stay that way!

So overall, boil your egg for 6 minutes, then transfer it directly to an ice bath. Let it cool for 2 minutes or less, then peel while it’s still warm and easier to peel. Set aside before starting the rest of the batter.

Ingredients for this single-serving Craftsman & Wolves recreation muffin

Here’s everything you’ll need for this recipe after you boil your first egg!

  • 1 large egg (for the batter)
  • 2 tablespoons neutral oil, such as canola or grapeseed
  • 1 tablespoon milk of choice, I used oat!
  • 55 grams all-purpose flour, about 1/3 cup
  • 15 grams cornmeal, about 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon each ground nutmeg, paprika, chili powder, dried rosemary, cayenne
  • 1 tablespoon chives, finely chopped

How to prepare this egg-in-a-hole muffin

After your egg is boiled (see above for instructions!) the rest of the recipe is simple, just mix and bake!

First, make sure the oven is preheated to 425°F.

Then, in a medium bowl whisk together the second egg with the oil and milk. Add in the flour, cornmeal, baking powder, salt, and spices. Mix until you have a thick batter, then fold in the chives.
Line one cup of a jumbo muffin tin and add 1/4 of the batter. Nestle the egg in the center and scoop the remaining batter around it. You want the egg fully enclosed, that’s how it will stay jammy even after baking.


Bake the muffin for 15-17 minutes, or until the batter is domed and golden.
Remove from the oven and enjoy warm!

Looking for other baking recipes?

Here are a few of my easy favorites:

Brown Butter Banana Bread
This banana bread is the most moist, tender and delicious banana bread out there. It uses brown butter and chunks of banana to make the magic happen, and it comes together with just a bowl and a whisk!
Check out this recipe
Banana Coffee Cake Muffins
These are the most moist, soft, sweet and delicious banana muffins out there. And that's promising a lot, I know, but after countless tests, I feel confident saying these banana coffee muffins are the real deal. They have a crisp crumble topping, a sugary layer inside, and a soft coffee cake texture that you won't be able to get enough of.
Check out this recipe
Pumpkin Blueberry Muffins
You don't always think of pumpkin and blueberry as a pairing, but these Pumpkin Blueberry Muffins prove that the combination is perfect. Plus, this recipe uses the full can of pumpkin, so you won't have any awkward leftovers after making this fall season bake.
Check out this recipe

And that’s it for this “The Rebel Within” recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

View this post on Instagram

A post shared by Justine Doiron (@justine_snacks)

Single-Serving “The Rebel Within” Muffin

5 from 2 votes
This jammy-egg-in-a-cornmeal-muffin crave started a long time ago, and I'm just now joining the party with my single-serving one!
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Servings: 1 serving

Ingredients

  • 2 large eggs
  • 2 tablespoons neutral oil such as canola or grapeseed
  • 1 tablespoon milk of choice
  • 55 grams all-purpose flour about 1/3 cup
  • 15 grams cornmeal about 2 tablespoons
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon each ground nutmeg, paprika, chili powder, dried rosemary, cayenne
  • 1 tablespoon chives finely chopped

Instructions

  • Preheat the oven to 425°F.
  • Bring a large pot of water to boil and prepare an ice bath to the side. Boil one of the eggs for 6 minutes (absolutely no longer) and immediately transfer to the ice bath. Only let it sit there for two minutes, it's harder to peel if the egg is fully cooled. Peel the egg and set it aside.
  • In a medium bowl whisk together the second egg with the oil and milk. Add in the flour, cornmeal, baking powder, salt, and spices. Mix until you have a thick batter, then fold in the chives.
  • Line one cup of a jumbo muffin tin and add 1/4 of the batter. Nestle the egg in the center then scoop the remaining batter around it. You want the egg fully enclosed, that's how it will stay jammy even after baking.
  • Bake the muffin for 15-17 minutes, or until the batter is domed and golden.
  • Remove from the oven and enjoy warm!

Posted In: Baking + Sweet, Breakfast, Muffins, Muffins, Recipes, Special Diets, Vegetarian

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Reader Interactions

Comments

  1. Ruthie Fonseca says

    May 27, 2023 at 2:47 pm

    Any suggestions on how to make the meat friendly option?

    • Justine says

      May 29, 2023 at 10:15 am

      I’m pescatarian, so unfortunately I wouldn’t be able to properly test that version for you – but I’ve linked the original bakery’s website if you want to do some sleuthing!

  2. Joanna says

    May 29, 2023 at 1:46 pm

    Ooh yum! Craftsman & Wolves’ Rebel Within muffin is really quite a feat. My friends and I recently visited and tried their vegetarian version, which included falafel bits, and it was just as good as the original. Thanks for sharing a version with us that we can make at home!

    • Justine says

      May 31, 2023 at 2:04 pm

      I had no idea they had a vegetarian version but now I MUST try it – excited to get there one day!

  3. Lena Sims says

    June 1, 2023 at 5:59 pm

    Should these be eaten immediately? Do they travel well? I’m wondering about packing one for a to-go lunch.

  4. Maria says

    June 3, 2023 at 4:09 pm

    Help! I peeled the eggs and made sure to dry them well. However, when I cut it open, the muffin top was dry and the surrounding areas of the egg were pretty much uncooked. What can I do better next time?

    • Justine says

      June 8, 2023 at 8:31 pm

      Oh no – I’m so sorry this happened. My one guess is that your oven might have been too low, an over thermometer might help make sure it’s at a high enough temp. My other theory is that the recipe might have varied results since it was scaled up from a single serving, maybe try just one next time to see if the cornmeal sets correctly. I hope this helps!

  5. Rue says

    June 4, 2023 at 1:00 pm

    5 stars
    I’ve made a few variations of this recipe and yours is my favorite! The addition of the cornmeal really made the texture of the muffin! I browned some onions and scallions in the oil first, as I remembered it from another recipe and it added a really nice flavor too! Thank you Justine!

    • Justine says

      June 8, 2023 at 8:29 pm

      Ahhh I’m so thrilled you liked it! This recipe was a labor of love, so I’m so glad you made it <3

  6. Desiree says

    June 16, 2023 at 3:40 pm

    5 stars
    Made it last night and eating it this morning for a work breakfast and it’s a home run! I will say that I’m going to have to tweak it to my oven (muffins finished baking in 12 minutes, egg yolk extremely runny & even a little bit of undercooked egg white I assume due to the short baking time) but it’s a hit! I love that it traveled well and these are def going to be a meal prep breakfast.
    I only had smoked paprika so I used that but I think it added a wonderfully unexpected meaty flavour to it. I’m going to play around subbing nutritional yeast for some flour to add some extra cheese flavor next time.

    • Justine says

      June 20, 2023 at 9:10 pm

      That sounds amazing! I’m so glad you liked it!!

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