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CREME BRULEE MUFFINS

Bakeanna
This recipe for crème brûlée muffins is simply spectacular! Imagine soft, moist muffins with a rich vanilla flavor, filled with my smooth custard.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American, French
Servings 12 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.
Keyword creme brulee, CUSTARD, MUFFINS