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Black pudding egg muffin, topped with shiny egg
Breakfast Black Pudding egg muffin, garnished with fresh parsley

Black pudding and egg breakfast muffins

Author: Flavelo
Recipes Main Courses Cakes and Desserts
This recipe is a modern, portable reinterpretation of the classic English breakfast. The savoury muffin dough, characterful black pudding, and soft-baked egg hidden inside create a true 'all-in-one' experience. This isn't a sweet cake, but a substantial savoury snack, perfect for lazy Sunday breakfasts or a special brunch. The secret lies in the contrast between the moist dough and the crispy fried pudding cubes.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Muffin tray (preferably 12-hole or 6 large)
  • Paper cases or butter for greasing
  • Mixing bowls (dry and wet ingredients)
  • Frying pan
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat oven to 180°C. Line a muffin tray with paper cases or grease thoroughly.

Tip: Preheating is critical so the baking powder activates immediately upon contact with heat.
2 ✓

Dice the black pudding into small, approx. half cm cubes. Heat a little oil in a pan and fry cubes until crispy (5-6 mins). Set aside to cool.

Tip: Fats rendering out during frying add extra flavour, and the crispy crust adds texture to the soft muffin.
3 ✓

In a bowl, mix the dry ingredients: flour, baking powder, and salt.

Tip: Even mixing of baking powder is important so muffins aren't wonky or uneven.
4 ✓

In another bowl, whisk the wet ingredients until smooth: the 1 egg, sour cream, melted butter, and milk.

Tip: Ingredients should be room temperature so the melted butter doesn't seize (emulsion).
5 ✓

Pour wet mixture into dry, add chopped parsley and cooled black pudding. Fold gently just until flour disappears.

Tip: Do not overmix! If overworked, gluten strands strengthen and the muffin becomes tough.
6 ✓

Spoon a little batter into 4 muffin holes. Make a well in the centre and carefully crack 1 egg into each. Cover with remaining batter to hide the egg (try not to break the yolk).

Tip: Use smaller eggs for filling, or just the yolk if the mould is small.
7 ✓

Bake for 20-25 minutes until tops are golden brown. Serve warm while the centre is still soft.

Tip: Leave in the tray for 5 minutes to set before removing.

Recipe FAQ

Can I use wholemeal flour?
Yes, but the muffin will be slightly denser. It's worth mixing half-and-half with plain flour.
The egg became too hard in the middle. What did I do wrong?
You probably baked it too long. Every oven is different, check at 15-18 minutes. The egg continues to cook in the hot dough after removal.
Can I add other fillings?
Absolutely! Bacon cubes or chopped mushrooms go brilliantly with it.

Ingredients

  • 200 g Black pudding (diced)
  • 4 Eggs (Medium, for centres)
  • 1 Egg (for batter)
  • 150 g Plain flour
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 100 g Sour cream (20%)
  • 50 g Butter (melted, not hot)
  • 50 ml Milk
  • 2 tbsp Fresh parsley (chopped)
  • 1 tbsp Oil (for frying)