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
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:
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.
Single-Serving “The Rebel Within” Muffin
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!
Any suggestions on how to make the meat friendly option?
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!
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!
I had no idea they had a vegetarian version but now I MUST try it – excited to get there one day!
Should these be eaten immediately? Do they travel well? I’m wondering about packing one for a to-go lunch.
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?
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!
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!
Ahhh I’m so thrilled you liked it! This recipe was a labor of love, so I’m so glad you made it <3
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.
That sounds amazing! I’m so glad you liked it!!