Fried egg muffins

These Fried Egg Muffins are the tastiest and super quick to make! They are very low in fat, with no heavy whipped cream and only contain as much sugar as necessary. The dough tastes nice and fresh and contains chocolate chips as a delicious surprise. Apricot halves and vanilla cream stage the deceptively similar look of the fried egg. The muffins can be served wonderfully at Easter with a cup of coffee or for brunch or breakfast as a sweet start to the day.

Ingredients

• Flour: In the recipe I use a mixture of 1/3 wholemeal flour and 2/3 wheat flour type 550, because the wholemeal flour brings more nutrients into the dough. You can also make the entire amount with wheat flour type 405, 550 or spelled flour.

• Baking powder: The baking powder makes the dough rise nicely.

• Vanilla sugar: You can use either ready-made vanilla sugar or homemade vanilla sugar. The conversion would be as follows: per pack of vanilla sugar, there are 2 teaspoons of homemade vanilla sugar.

• Sugar: For both the dough and the topping, you can swap out the sugar for birch sugar (xylitol), erythritol, or another sweetener. Since I only use as much sugar as absolutely necessary, I still use it in my pastries.

• Neutral plant oil: I recommend rapeseed oil instead of sunflower oil because it contains more omega-3 fatty acids.

• Lemon Flavor: I always love to add lemon flavor to the dough for a fresh taste. You can achieve this with natural lemon aroma from the bottle (e.g. Dr. Oetker) or the zest of a lemon (already ready as a powder or from a fresh organic lemon).

• Plant-based milk: You can use all types of plant-based milk. However, I prefer to recommend soy milk, as it also has a binding effect (as a kind of egg substitute).

• Chocolate drops/ chocolate shavings: The choice between chocolate droplets or chocolate shavings is up to you and your pantry. Both spice up the taste of the dough. However, if you are not a chocolate fan, you can do without them completely.

Topping – vanilla cream and decoration:

• Apricot halves: The apricot halves imitate the egg yolk of the fried egg and are difficult to replace due to the right size. I also recommend paying attention to the draining weight when buying.

• Vegan crème fraîche: You can use ready-made vegan crème fraîche (e.g. from Dr. Oetker – Creme Vega) or homemade ones. If you choose the latter option, the consistency of the homemade crème fraîche should not be too runny, as it has to give the vanilla cream stability.

• Vanilla soy yoghurt: For the nice vanilla taste I recommend vanilla soy yoghurt. You can also replace it with a natural soy yoghurt and give it the vanilla flavor with vanilla extract or vanilla sugar.

• Vanilla sugar: The vanilla sugar gives the vanilla cream the necessary sweetness as well as the vanilla taste. Again, you can use homemade vanilla sugar or vanilla extract plus sweetener as an alternative.

• Sugar: Depending on your taste, you can add more or less sugar or other sweeteners to the vanilla cream.

You can find more ingredients and the exact quantities further down in the recipe .

Jump to Recipe

Preparation

• Load the muffin tin with muffin cups (made of paper or alternatively made of silicone) and preheat the oven to 175° top/ bottom heat.

• Put all the dry ingredients, such as flour, baking powder, vanilla sugar and sugar in the mixing bowl and mix them at medium to high level (in the Thermomix: 15 seconds at level 6; alternatively: hand mixer or food processor).

• Now add all wet ingredients, such as plant oil, lemon flavoring and plant-based milk to the dry ingredients in the mixing bowl and mix them together (in the Thermomix: 30 seconds, level 6; alternatively: hand mixer or food processor).

• Fold the chocolate drops or chocolate shavings into the dough and spoon the dough into the muffin tins (about 1 heaping tablespoon per muffin tin). Put the muffins in the oven and bake for about 20 minutes.

• Take the finished muffins out of the oven and let them cool for about 1 – 1.5 hours.

Prepare topping:

• Place the apricot halves in a sieve and drain over a bowl. (The remaining apricot juice can be used and drunk as an additive in a glass of water).

• Combine vegan crème fraîche, vanilla soy yoghurt, vanilla sugar and sugar in a bowl with a spoon. Using a teaspoon, place the vanilla cream evenly on the muffins (leaving a little space around the edges, as the cream can still sink a little) and place an apricot half in the center of each, with the curve facing up.

• Place the muffins in the refrigerator until ready to serve.

Additional tips

• Alternatively, you can also prepare the topping with vegan whipped cream, cream stiffener, sugar and vanilla sugar

• I recommend using a muffin tin as described in the recipe for the necessary stability, as muffin cups alone (made of paper or silicone) can tip over during baking

Happy baking!