CRÈME BRÛLÉE MUFFINS
This recipe for Crème Brûlée Muffins is nothing short of spectacular! Imagine soft, tender muffins with a rich vanilla bean flavor, filled with my luscious, silky pastry cream. The pastry cream is a one-pot wonder, making it easy to prepare and perfect for both the filling and topping. To bring the crème brûlée magic to life, the cooled muffins are sprinkled with sugar and torched to create a crisp, caramelized shell that cracks beautifully with each bite. Beneath the golden topping lies a creamy, custard-filled center that’s irresistible. These muffins are elegant enough for special occasions but simple enough to whip up whenever you’re craving a little indulgence. If you love crème brûlée, these crème brûlée muffins are about to become your new favorite treat!
WHY THIS RECIPE IS SO SPECIAL
This recipe is special because it transforms the classic, elegant flavors of crème brûlée into soft, bakery-style muffins that are both indulgent and approachable. The muffins are infused with the delicate sweetness of vanilla bean, and their center is filled with a luxurious homemade pastry cream that’s made using a foolproof one-pot method. The pièce de résistance is the crackly caramelized sugar topping, created by torching a layer of sugar to golden perfection, just like the traditional dessert. Every bite offers a delightful contrast of textures—soft, tender muffin, silky custard, and crisp caramel shell. Whether you’re making them for a celebration or just to treat yourself, these muffins bring a touch of luxury to any occasion!
INGREDIENTS
- Eggs: Eggs provide structure, moisture, and a tender crumb, helping bind the ingredients together while adding richness to the custard filling.
- All-Purpose Flour: This versatile flour gives the muffins a light yet sturdy texture, perfect for holding the creamy filling.
- Granulated Sugar: Sugar sweetens both the muffins and custard while creating the signature crackly caramel topping for a classic CRÈME BRÛLÉE finish.
- Vanilla: High-quality vanilla enhances the flavor with a warm, fragrant sweetness, essential for that classic CRÈME BRÛLÉE taste.
- Cornstarch: Cornstarch thickens the pastry cream, ensuring it’s silky smooth with the signature creamy texture.
- Whole Milk: Whole milk adds richness and creaminess to the pastry cream, balancing the flavors perfectly.
- Vegetable Oil: Vegetable oil keeps the muffins moist and tender without overpowering the delicate vanilla flavor.
- Heavy Cream: Heavy cream makes the pastry cream luxuriously creamy and indulgent.
- Baking Powder: Baking powder helps the muffins rise and become light and fluffy, creating the perfect texture to complement the rich pastry cream and caramelized topping.
- Baking Soda: Baking soda provides additional lift and a tender crumb, ensuring the muffins bake evenly and maintain their structure, letting the creamy filling and crisp caramel topping shine.
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CREME BRULEE MUFFINS
Ingredients
FOR THE MUFFINS
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
FOR THE CUSTARD FILLING
- 1 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
FOR THE CARAMELIZED TOPPING
- 2–3 tbsp granulated sugar
Instructions
PREPARE THE CUSTARD FILLING
- In a medium saucepan, heat the milk over medium heat until it starts to steam (but not boil).
- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture while whisking to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 2–3 minutes).
- Remove from heat, stir in vanilla extract, and let cool. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
MAKE THE MUFFIN BATTER
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix milk, heavy cream, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
ASSEMBLE THE MUFFINS
- Fill each muffin liner halfway with batter.
- Add a dollop of custard (about 1–2 tsp) in the center of each muffin.
- Cover the custard with more batter, filling the liners about ¾ full.
- Bake for 18–22 minutes or until the muffins are golden and a toothpick inserted into the muffin (not the custard) comes out clean.
- Let the muffins cool completely.
- Sprinkle a thin, even layer of sugar over the tops of the muffins.
- Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. (Alternatively, place the muffins under the broiler for a few seconds, watching closely to avoid burning.)
- Let the caramelized tops cool and harden slightly before serving. These muffins are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.