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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.

Ingredients

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  • 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

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

Keywords: custard muffins, filled muffins, vanilla custard, bakery-style muffins

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