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Crème Brûlée Muffins
Bakeanna

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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 MUFFINS
Course: Dessert
Cuisine: American, French
Ingredients Method Video

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

Method
 

PREPARE THE CUSTARD FILLING
  1. In a medium saucepan, heat the milk over medium heat until it starts to steam (but not boil).
  2. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the hot milk into the egg mixture while whisking to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 2–3 minutes).
  5. 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
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, mix milk, heavy cream, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
ASSEMBLE THE MUFFINS
  1. Fill each muffin liner halfway with batter.
  2. Add a dollop of custard (about 1–2 tsp) in the center of each muffin.
  3. Cover the custard with more batter, filling the liners about ¾ full.
  4. Bake for 18–22 minutes or until the muffins are golden and a toothpick inserted into the muffin (not the custard) comes out clean.
  5. Let the muffins cool completely.
  6. Sprinkle a thin, even layer of sugar over the tops of the muffins.
  7. 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.)
  8. 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.

Video