Description
These Crumble and Custard Muffins combine soft fruit, a crumbly topping, and a luscious custard surprise, creating a comforting treat perfect for cozy moments.
Ingredients
Scale
- 500 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 120 g unsalted butter
- 2 large free-range eggs
- 300 g light brown sugar
- 300 ml whole milk
- 350 g pears or apples
- 75 g plain flour
- 50 g salted butter
- 25 g light brown sugar
- 50 g oats
- 1 tsp ground cinnamon
- 1 tbsp Bird’s Eye custard powder
- 1 tbsp caster sugar
- 300 ml whole milk
Instructions
- Preheat the oven to 200°C (390°F) and line your muffin tin with 12 tulip cases.
- Prepare the crumble topping by mixing 75 g plain flour and cubed salted butter.
- Whisk together the custard by combining 1 tbsp Bird’s Eye custard powder and 1 tbsp caster sugar with a little milk to form a paste.
- Brown the unsalted butter (120 g) in a low-medium saucepan until it bubbles and turns golden.
- Sift 500 g plain flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, and 1 tsp ground cinnamon into a mixing bowl.
- Beat 2 large free-range eggs with 300 g light brown sugar until pale and creamy.
- Fold the wet mixture into the dry ingredients until just combined.
- Stir in 350 g diced pears or apples until evenly distributed.
- Pipe the custard into each muffin.
- Sprinkle the crumble mixture generously on top of each muffin.
- Divide the muffin batter among the cases and bake for 35-40 minutes.
- Cool for 10 minutes in the tin before transferring to a wire rack.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Crumble Custard Muffins