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Vanilla muffins made with custard powder, filled with your favourite jam and drizzled with glacé icing
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Custardy Jam Muffins
Servings: 12
: 305 kcal
Author: Just Jo
Ingredients
  • 300 g plain flour
  • 4 tbsp custard powder
  • 2 tsp of baking powder level
  • 1/2 tsp of baking soda level
  • 200 g caster sugar
  • 250 ml buttermilk
  • 90 ml vegetable/rapeseed/canola oil
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 12 tsp strawberry jam
To top
  • ½ cup icing sugar
  • 1-2 tbsp freeze dried strawberry powder
Instructions
  1. Preheat the oven to 200°C and line a 12 cup muffin pan with paper liners.
  2. Whisk the flour, custard powder, raising agents and sugar together in a large bowl
  3. Whisk the milk, oil, egg yolks and vanilla in a jug until well combined. Pour the wet into the dry and just combine – do not over work the batter or you’ll get tough muffins.
  4. Put 2 tbsp of batter into each case (I have a 2 tbsp ice cream scoop which is perfect for the job).
  5. Top with a mean teaspoon of jam – if you are too generous, it will sink to the bottom on baking.
  6. Cover the jam with a small amount of batter – approximately ½ – 1 tbsp worth. Make sure it’s completely covered so they don’t split and spill out the jam on baking.
  7. Bake for 20 minutes until domed and well risen and a skewer comes out clean (avoiding the central jam!). I would check them at 18 minutes if your oven runs hot.
  8. Cool on a baking rack then make a simple glacé icing by mixing a half cup of icing sugar with just enough water to make a thick paste. Spread a teaspoon of the icing on top of your muffins and straight away, sprinkle with the strawberry powder. Leave to set then eat!