Custardy Jam Muffins Recipe

Introduction

Custardy Jam Muffins are soft, tender treats with a delightful custard flavor and a sweet burst of strawberry jam in the center. These muffins are perfect for breakfast or an afternoon snack, topped with a light strawberry icing that adds a lovely finishing touch.

Ingredients

• 300 g plain flour
• 4 tbsp custard powder
• 2 tsp baking powder (level)
• 1/2 tsp baking soda (level)
• 200 g caster sugar
• 250 ml buttermilk
• 90 ml vegetable, rapeseed, or canola oil
• 2 egg yolks
• 2 tsp vanilla extract
• 12 tsp strawberry jam
• ½ cup icing sugar (for topping)
• 1-2 tbsp freeze-dried strawberry powder (for topping)

Instructions

1. Step 1: Preheat your oven to 200°C and line a 12-cup muffin pan with paper liners.
2. Step 2: In a large bowl, whisk together the plain flour, custard powder, baking powder, baking soda, and caster sugar until well combined.
3. Step 3: In a jug, whisk the buttermilk, oil, egg yolks, and vanilla extract until blended. Pour this wet mixture into the dry ingredients and gently fold until just combined, being careful not to overwork the batter.
4. Step 4: Spoon about 2 tablespoons of batter into each muffin paper liner. Using a teaspoon, add a heaping teaspoon of strawberry jam to the center of each portion of batter.
5. Step 5: Cover the jam with roughly ½ to 1 tablespoon of batter. Ensure the jam is completely enclosed to avoid leaking during baking.
6. Step 6: Bake for approximately 20 minutes, or until the muffins are domed and a skewer inserted around the jam comes out clean. Check at 18 minutes if your oven tends to run hot.
7. Step 7: Remove muffins from the oven and let them cool on a wire rack. To make the topping, mix the icing sugar with just enough water to form a thick paste. Spread a teaspoon of the icing on each muffin and immediately sprinkle with freeze-dried strawberry powder. Allow to set before serving.

Tips & Variations

• Use an ice cream scoop for even batter portions to ensure uniform muffin size.
• Be gentle when mixing to keep muffins tender and avoid toughness.
• If you don’t have buttermilk, substitute with 250 ml milk mixed with 1 tbsp lemon juice or vinegar, let sit for 5 minutes.
• Try different jam flavors like raspberry or apricot for variety.
• For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days but bring them to room temperature before serving for best texture. To reheat, warm in the oven at 160°C for 5–7 minutes or microwave briefly until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using whole eggs will change the texture slightly, making muffins a bit denser and less custardy. For best results, stick to the recipe’s egg yolks.

Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make muffins tough and dense. Gently folding the batter just until combined keeps the muffins light and tender.

Custardy Jam Muffins Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

These Custardy Jam Muffins are soft, tender, and bursting with a sweet strawberry jam center, topped with a delicate strawberry-flavored icing. Perfect for breakfast, tea time, or a delightful snack, these muffins combine the creamy richness of custard powder with the tangy sweetness of jam, creating a moist and flavorful treat that’s simple to bake and sure to please.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 300 g plain flour
• 4 tbsp custard powder
• 2 tsp baking powder (level)
• ½ tsp baking soda (level)
• 200 g caster sugar

Wet Ingredients

• 250 ml buttermilk
• 90 ml vegetable oil (or rapeseed/canola oil)
• 2 egg yolks
• 2 tsp vanilla extract

Fillings and Toppings

• 12 tsp strawberry jam
• ½ cup icing sugar
• 1–2 tbsp freeze dried strawberry powder

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 200°C (392°F) and line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, custard powder, baking powder, baking soda, and caster sugar until evenly blended.
3. Mix Wet Ingredients: In a separate jug, whisk the buttermilk, vegetable oil, egg yolks, and vanilla extract until thoroughly combined and smooth.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and gently fold them together just until combined. Be careful not to over-mix to avoid tough muffins.
5. Fill Muffin Cases with Batter: Using a 2-tablespoon scoop or spoon, place about 2 tbsp of batter into each muffin liner, forming a base layer.
6. Add Jam Center: Place about one teaspoon of strawberry jam on top of the batter in each muffin. Keep the jam portion moderate to prevent it from sinking.
7. Cover Jam with Batter: Spoon approximately ½ to 1 tablespoon of batter over the jam in each muffin, ensuring the jam is completely covered to prevent it from leaking during baking.
8. Bake Muffins: Bake in the preheated oven for about 20 minutes, or until the muffins are well risen, domed, and a skewer inserted (avoiding the jam center) comes out clean. Check at 18 minutes if your oven runs hot.
9. Cool Muffins: Remove the muffins from the oven and transfer them to a wire rack to cool completely.
10. Prepare Icing and Decorate: Mix ½ cup icing sugar with just enough water to create a thick paste. Spread a teaspoon of this icing onto the top of each cooled muffin and immediately sprinkle with freeze dried strawberry powder. Allow the icing to set before serving.

Notes

• Use a gentle folding technique when combining wet and dry ingredients to keep muffins tender.
• Do not overfill the muffin cases with jam to prevent sinking during baking.
• Check muffins a couple of minutes early if your oven runs hot to prevent over-baking.
• The custard powder adds a unique creamy flavor and soft texture to the muffins.
• Freeze dried strawberry powder adds a vibrant color and concentrated strawberry flavor to the topping.

Keywords: custardy jam muffins, strawberry jam muffins, custard powder muffins, easy muffin recipe, soft muffins, tea time baking, fruity muffins