Craftsman & Wolves “The Rebel Within” Muffins

There is a bakery in San Francisco called Craftsman and Wolves, and they have a muffin with a jammy egg baked right into the center called “The Rebel Within.” It became wildly popular thanks to Emily Mariko (my girl!), and after seeing it everywhere, I had to make my own version of it!

The original muffin is made with cheese, pork sausage, and scallions, but I wanted this version to feel a little more approachable to make at home while still capturing that same savory, rich flavor. Instead of sausage and cheese, I leaned on spices and aromatics to create that cozy, cheesy vibe without needing extra fillings. Plus, this version stays vegetarian so everyone can enjoy it.

And honestly? The best part is cracking into the center and finding that perfectly jammy egg yolk hidden inside. It feels wildly impressive, but it’s actually much easier to make than you’d think.

This recipe makes 6 jumbo muffins, and I’ll walk you through exactly how to boil the eggs so they stay soft and jammy even after baking. After that, it’s just mix, assemble, and bake.

How to keep eggs perfectly jammy 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 5 1/2 minutes being my sweet spot! This is because as the egg is nestled in the batter, it is protected from the heat of the oven. You just want it to start as jammy as possible, and then hopefully it will stay that way!

So overall, boil your eggs for 5 1/2 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.

Ingredients for this copycat Craftsman & Wolves muffin

Here’s everything you’ll need for this recipe:

• 9 eggs, divided
• 12 tablespoons (170g) neutral oil, such as avocado
• 2/3 cup (150g) buttermilk
• 2 1/3 cups (330g) all-purpose flour
• 2/3 cup (90g) cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon each smoked paprika, chili powder, dried rosemary, white pepper
• 1/3 cup chives, finely chopped

Ingredient substitutions

Here are some substitution suggestions:

• Neutral oil: I suggest avocado oil but vegetable oil, canola oil, grapeseed oil, coconut oil, or even melted butter will work perfectly.
• Buttermilk: If you don’t have it or can’t find it, don’t worry, you can make it yourself! Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then add enough milk to reach the 2/3 cup line. Stir and let the mixture sit for at least 5 minutes before using.
• All-purpose flour: Can be swapped for King Arthur’s 1:1 Gluten-Free Baking Flour if needed.
• Cornmeal: Swap for corn grits or polenta. These are coarser grinds of dried corn so your final bake may have a slightly more rustic, hearty chew.
• Chives: Swap for the green tops of scallions.

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

1. Preheat the oven to 400°F convection or 425°F standard.
2. In a large bowl, whisk together 3 eggs, oil, and buttermilk.
3. In a separate bowl, whisk together all the dry ingredients. Add this to the wet ingredients in two batches, switching from a whisk to a spatula to mix. The batter will get thick, nearly a dough. Don’t overmix, then set this aside.
4. In a medium pot, boil six eggs for 5 1/2 minutes. Immediately transfer them to an ice bath. Peel them within 2 minutes – they are easiest to peel right after being shocked in the ice water.
5. Line a jumbo muffin tin. Scoop 1/4 cup of batter into each muffin. Nestle an egg in the center, then scoop 3 more tablespoons of batter around the top, pinching to encapsulate the egg. I like to use a cookie scoop for this.
6. Repeat with all the eggs. You’ll want them fully encased in the batter, that’s how they stay jammy even after baking.
7. Bake the muffins for 18-19 minutes, or until the batter is domed and golden. Remove from the oven and enjoy warm!

Storage tips

How you store a baked good greatly impacts how it will taste over time, and muffins with a jammy egg center are no exception. Since these contain eggs, they should be stored a little differently than a classic muffin recipe. Here are my best tips for keeping them fresh, flavorful, and perfectly textured:

• Store the muffins in the refrigerator once fully cooled. Because of the soft-boiled egg center, these are not safe to keep at room temperature for extended periods.
• Store in an airtight container. This is imperative for keeping the muffins moist. Let the muffins cool completely before moving them to a Tupperware container with a snap-lock lid.
• These muffins are best enjoyed within 3–4 days. The muffin itself stays moist longer, but the egg texture is best during the first few days.
• To reheat, microwave for 15–20 seconds until just warmed through. Be careful not to overheat, or the jammy yolk can turn firm. For extra moisture, microwave the muffin with a wet paper towel draped over it. I learned this from Emily Mariko and I’m never going back.

Why is this recipe in grams?

Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is through measuring by weight, not volume. One cup of flour can weigh all the way from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and mismatched results.

I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small, affordable kitchen scale if you want to move forward with this particular recipe.

Watch the recipe here

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

Looking for more muffin recipes?

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

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through your 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.