KOREAN EGG MUFFINS

Dive into a world of breakfast bliss with our Egg Muffins Korean recipe. Learn how to create these savory treats, perfect for mornings on the go or leisurely brunches. Discover pro cooking tips and serving suggestions that elevate your breakfast game.

5 from 2 votes

Course: Side Dishes

Cuisine: Korea

Keyword: Egg Muffins

CookingStyle: Baking

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 111kcal

Author: Nazia Cooks

Cost: $15

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Equipment

1 Oven

1 large bowl

1 medium bowl

1 smooth batter

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

VARIATION TIP: You can serve these egg muffins with ketchup or hot sauce if you wish. You can also add shredded cheese and thinly sliced cooked bacon to the muffins during the last 10 minutes of cooking time.

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Nutrition

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.