Description
Soft, fluffy muffins filled with creamy custard, creating a delicious contrast between tender crumb and smooth vanilla filling.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare the custard: In a saucepan, whisk together milk, cornstarch, sugar, and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let cool completely.
- For the muffins: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each muffin liner halfway with batter.
- Spoon about 1 tablespoon of cooled custard into the center of each muffin.
- Top with more muffin batter until cups are 3/4 full.
- Bake 18–22 minutes or until the tops are golden and spring back when touched.
- 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