Custard-Filled Muffins

vanilla extract

For the muffins:
all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
milk
vanilla extract

Directions

1. Prepare custard by heating milk and sugar. Whisk yolks with cornstarch, temper, and cook until thick. Cool completely.
2. Preheat oven to 350°F (177°C). Line a muffin tin.
3. Cream butter and sugar. Add eggs and vanilla.
4. Combine dry ingredients and alternate with milk.
5. Fill muffin cups halfway. Add a spoon of custard. Top with more batter.
6. Bake 18–22 minutes until golden.
7. Cool before serving.

Servings and Timing

Servings: 12 muffins
Prep time: 25 minutes
Cook time: 20 minutes
Cooling time: 20–30 minutes

Variations

1. Add lemon zest to custard.
2. Use chocolate custard.
3. Add berries to the batter.
4. Dust with powdered sugar.
5. Add a crumble topping.

Storage/Reheating

Store refrigerated up to 4 days. Warm briefly in the microwave if desired.

FAQs

Can I use instant custard?

Yes, though homemade yields better flavour.

Can I freeze them?

Yes, freeze up to 2 months.

Why did my custard leak?

Overfilling may cause bursting.

Can I use whole wheat flour?

Partial substitution is acceptable.

Can I add chocolate chips?

Yes, fold them into the batter.

Should muffins cool fully?

They should cool slightly to avoid collapsing.

Can I reduce sugar?

Yes, but texture may change slightly.

Is the custard thick or runny?

It should be thick and stable.

Can I use almond milk?

Yes, though custard thickening may vary.

Can I make mini muffins?

Yes, reduce baking time.

Conclusion

Custard-Filled Muffins offer a delightful combination of creamy interior and soft muffin exterior, perfect for many occasion

Custard-Filled Muffins

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Soft, fluffy muffins filled with creamy custard, creating a delicious contrast between tender crumb and smooth vanilla filling.

• Author: Emma Harper
• Prep Time: 25 mins
• Cook Time: 20 mins
• Total Time: 45 mins
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• For the custard: 1 1/2 cups milk
• 3 tbsp cornstarch
• 1/4 cup granulated sugar
• 2 egg yolks
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Prepare the custard: In a saucepan, whisk together milk, cornstarch, sugar, and egg yolks until smooth.
3. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let cool completely.
4. For the muffins: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
5. In another bowl, combine melted butter, eggs, milk, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and mix until just combined.
7. Fill each muffin liner halfway with batter.
8. Spoon about 1 tablespoon of cooled custard into the center of each muffin.
9. Top with more muffin batter until cups are 3/4 full.
10. Bake 18–22 minutes or until the tops are golden and spring back when touched.
11. Cool on a wire rack before serving.

Notes

• Ensure the custard is fully cooled before adding to the muffins.
• Do not overmix the batter to keep muffins tender.
• Add a dusting of powdered sugar after baking for extra sweetness.

Nutrition

• Serving Size: 1 muffin
• Calories: 230
• Sugar: 18g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg