Nazia Cooks here! I’m so excited to share my latest kitchen creation – Korean Egg Muffins. As someone who loves trying foods from different cultures, I’ve recently become a bit obsessed with Korean cuisine. There’s just something about those punchy, fermented flavors that I can’t get enough of.
So when I stumbled upon a recipe for Korean-style egg muffins, I knew I had to try it. Picture fluffy egg custard studded with sweet and tangy gochujang sauce, scallions, and kimchi. Yum! These savory little bites totally satisfy my cravings for something new and interesting.
I love working at Food and Meal because it encourages me to experiment more in the kitchen. Coming up with fun twists on classic recipes has become one of my favorite hobbies. And I have to say, these Korean egg muffins might just be my new go-to weekend breakfast!
I whipped up a batch to bring into the office last week and they were a huge hit. My coworkers kept asking for the recipe. So without further ado, keep reading to learn how to make these delicious and unique egg muffins yourself!”
Korean Egg Muffins Recipe
KOREAN EGG MUFFINS
Equipment
Ingredients
- 1 cup all-purpose white flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 10 eggs
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 3/4 cup milk
- Chopped parsley or chives, for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Coat the cups of a standard 8-cup muffin tin with cooking spray.
- In a large bowl, combine the flour, baking soda, baking powder, sugar, and salt.
- In medium bowl, beat two of the eggs and mix in the butter, vanilla, and milk.
- Fold the egg mixture into flour mixture and mix until you get a smooth batter.
- Carefully scoop 1 tablespoon of batter into each muffin cup of the prepared muffin tin.
- Carefully crack an egg into each muffin cup.
- Equally distribute the rest of the batter on top of the muffins.
- Bake for 20 to 25 minutes or until the muffins become golden brown.
- Serve hot.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baked Egg Muffins – Korean Recipes
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or using silicone liners. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Fold in diced bell peppers, onions, tomatoes, and shredded cheddar cheese. Pour the mixture into the muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes until set and slightly golden. Check for doneness with a toothpick. Once done, let the Baked Egg Muffins cool, and then enjoy them with your favorite toppings or sauces. These oil-free muffins make a delicious and versatile dish for breakfast or a quick snack.
Serving Suggestions
If you want to make it a heartier meal, try serving the muffins alongside some kohlrabi salad or curry yakisoba noodles on the side. The tangy, crunchy kohlrabi and spicy curry noodles contrast nicely with the sweet and spicy egg muffins.
For a lighter brunch, serve the muffins with some fresh fruit like blueberry cobbler or Japanese fruit pie. The sweet and tart berries complement the richness of the eggs and kimchi perfectly.
And you could even take the muffins in a sweeter direction by pairing them with something like chocolate babka or chocolate macarons. The sweet and spicy flavors surprisingly work well together.
Cooking Tips
One of my secrets is adding a bit of shredded cheese on top before baking. I find just a small sprinkle really takes the muffins up a notch. That melty, gooey cheese pairs so nicely with the spicy, umami flavors already going on. It adds a lovely creaminess and extra richness.
I also recommend using fresh, high quality ingredients whenever possible. For example, I always opt for farm fresh eggs and the best kimchi I can find at my local Korean market. It makes a difference you can taste! The fresher the ingredients, the better the final product.
And don’t be afraid to play around with different add-ins too. I sometimes throw in additional veggies like spinach or kale to pack an extra nutrient punch. And green onions or chives on top add a nice bit of color and freshness. Feel free to get creative!
Frequently Asked Questions of Korean Egg Muffins
- Can I Freeze Egg Muffins?Yes, Egg Muffins freeze well. Wrap them individually in plastic wrap, then store in an airtight container in the freezer for up to three months. Reheat from frozen in the microwave or oven.
- Can I Substitute Ingredients?Absolutely! Feel free to customize the ingredients to suit your taste. You can add bacon, spinach, mushrooms, or any of your favorite fillings.
- Are These Muffins Kid-Friendly?Yes, Egg Muffins are a hit with kids. They’re not only delicious but also a fun way to introduce veggies into their diet. Plus, the mini size is perfect for small hands.
- How Do I Prevent Sticking to the Muffin Tin? Ensure your muffin tin is well-greased with cooking spray or lined with silicone muffin liners to prevent sticking.
- Can I Make Them in Advance for a Party? Absolutely! You can make these ahead of time for parties. Bake, cool, and store them in the refrigerator until needed. Reheat before serving.
I hope you’ll give these Korean egg muffins a try soon. They’ve quickly become one of my go-to recipes for an easy yet flavorful breakfast or brunch. The sweet and spicy flavors never disappoint!
Let me know if you have a favorite way to serve up these tasty muffins too. I’m always looking for new serving suggestion ideas to try at Food and Meal.
Thanks for reading along today and allowing me to share my latest kitchen obsession. Working for Food and Meal has opened up a whole new world of global flavors for me to experiment with. I can’t wait to keep creating and sharing more unique cultural mashups with all of you!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.