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December 20, 2024
CRÈME BRÛLÉE MUFFINS
This recipe for crème brûlée muffins is simply spectacular! Imagine soft, moist muffins with a rich vanilla flavor, filled with my smooth custard. Creme brûlée is a wonder all around, making it easy to make and perfect for fillings and toppings. To bring the magic of the custard to life, the cooled muffins are dusted with sugar and torched to create a crispy, caramelized shell that crunches beautifully with every bite. Beneath the golden coating is a creamy, custard-filled center that is irresistible. These muffins are elegant enough for special occasions, yet simple enough to make when you want a little indulgence. If you love custard, these custard muffins will 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 moist, bakery-style muffins that are delicious and indulgent. affordable. The muffins are filled with the delicate sweetness of vanilla custard and their centers are filled with a luxurious homemade pastry cream, made with a foolproof baking method. The piece de resistance is the crunchy caramelized sugar surface, created by baking a layer of sugar to golden brown perfection, just like traditional pastries. Each bite offers a delicious contrast of textures: soft and fluffy muffins, silky custard and crunchy caramel shells. To prepare them For a party or just for fun, these muffins bring a touch of luxury to any occasion!
INGREDIENTS
- Eggs: Eggs provide structure, moisture and a fluffy crumb, help bind the ingredients together and add richness to the custard filling.
- All-Purpose Flour: This all-purpose flour gives muffins a light yet firm texture, perfect for holding the creamy filling.
- Granulated Sugar: Sugar sweetens both the muffins and the cream while creating a caramel-crackled top for a classic CRÈME BRÛLÉE finish.
- Vanilla: Premium vanilla enhances the flavor with a warm, aromatic sweetness essential for the classic CRÈME BRÛLÉE taste.
- Cornstarch: Cornstarch thickens the cream, providing a silky smooth texture with the characteristic creamy texture.
- Whole Milk: Whole milk adds richness and creaminess to the cream, perfectly balancing the flavors.
- Vegetable Oil: Preserved vegetable oil Moist, fluffy muffins without overpowering the delicate vanilla flavor.
- Heavy Cream: Heavy cream makes the custard luxuriously creamy and satisfying.
- Baking Powder helps the muffins rise and become light and fluffy, creating the perfect texture to complement the rich custard and caramelized topping.
- Baking Soda: Baking soda provides extra lift and a soft crumb, ensuring the muffins cook evenly and retain their texture, allowing the creamy filling to shine. and a crispy caramel surface.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CREME BRULEE MUFFINS
This recipe for crème brûlée muffins is simply spectacular! Imagine soft, moist muffins with a rich vanilla flavor, filled with my smooth custard.
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.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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