If you ever thought it wasn’t possible to top a standard crumble and custard, then these crumble and custard muffins will knock your socks off! This beautiful browned butter batter is a classic recipe that’s sprinkled with a super-crumbly topping for an even more buttery flavour and delicate crunch. Crammed with beautiful sweet pears and a creamy vanilla custard, these are best eaten fresh out the oven. Sifting the dry ingredients will give you a lighter and more aerated results – and remember to fold your ingredients together gently for the fluffiest muffins.
Noisiel Oxnard Shores How to make Crumble and Custard Muffins :
- Sift the dry ingredients together. The more air incorporated into this process, the lighter and fluffier your muffins will be!
- Whisk the eggs and sugar. These should be pale and frothy once whisked.
- Brown your butter. Heat your butter gently in a saucepan over a low-medium heat, until it turns a golden brown and little flecks begin to appear. Remove from the heat and leave to cool completely.
- Mix the wet ingredients with the dry ingredients. Pour the butter into the eggs and sugar, whisk briefly and then add everything to the flour. Use a rubber spatula to carefully mix the batter together.
- Make the custard. I make mine using Bird’s Eye Custard Powder however, shop bought will also suffice.
- Fill your muffins cases. Use a portioner for evenly sized muffins.
- Bake for 40 minutes. A skewer inserted into the centre should come out clean.
- Leave to cool for 10 minutes. Then simply slice and enjoy, still warm from the oven.
Tips for making the very best Crumble and Custard Muffins:
- Choose seasonal fruit for the best flavour.
- Don’t over-mix your batter.
- Keep your crumble topping chunky.
- Use a piping bag to fill the insides with custard.
- Use pretty tulip muffin cases.
Check out more of my bakes and photography over on Instagram!
Crumble and Custard Muffins
For the muffins
- 500 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 2 large free-range eggs
- 300 g light brown sugar
- 300 ml whole milk
- 350 g pears or apples
For the crumble topping
- 75 g plain flour
- 50 g salted butter at room temperature
- 25 g light brown sugar
- 50 g oats
- 1 tsp ground cinnamon
For the custard
- 1 tbsp Bird's Eye custard powder
- 1 tbsp caster sugar
- 300 ml whole milk
- Preheat the oven to 200C and place 12 tulip muffin cases in a 12 hole tin.
- Start by making your crumble mixture: sift the flour into a bowl and add the butter, cubed. Use your fingertips to rub the two together until they resemble craggy breadcrumbs. You want big and small chunks. Add the oats, sugar and ground cinnamon and mix gently.
- Make your custard as per the instructions of the back of your tub or packet. Usually this involves combining the custard powder and sugar with a little milk, whisking to form a smooth paste. Then add the remaining milk, whisk again and microwave for 6 minutes at 600W, stirring halfway. Leave your custard to stand for a few minutes and to cool a little before filling a piping bag with it.
- Brown your butter in a saucepan over a low-medium heat until it starts to bubble gently. Keep heating until it turns a beautiful golden colour and little flecks begin to appear, then remove it from the heat and leave to cool.
- Sieve your flour, baking powder, bicarbonate of soda and ground cinnamon into a bowl.
- In a separate bowl, beat the eggs and sugar until pale and creamy. Add the browned butter and whisk again.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently mix everything together until well combined.
- Add your apples or pears (or seasonal fruit) and mix again until combined.
- Snip the end of your piping bag with a pair of scissors and insert the tip of the bag into each muffin. Squeeze a little custard into each muffin until it starts to swell. Repeat for all 12 muffins.
- Sprinkle over your prepared crumble mixture, coating the top of each muffin generously and evenly.
- Use a portioner to divide the mixture between your 12 muffin cases, then turn your oven down to 180C and bake them for 35-40 minutes until risen, golden brown and a skewer inserted into the centre comes out clean.
- Leave to stand for 10 minutes before removing from the tin and eating warm from the oven.
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