German Bee Sting Custard Filled Muffins
Ingredients
Dough
- 125 g softened butter
- 100 g sugar
- 1 packet vanilla sugar
- 200 g sour cream
- 2 eggs
- 200 g all-purpose flour
- 2 tsp baking powder
- 50 g ground almonds
- a pinch of salt
- 2 tbsp milk
- 1 tbsp honey
Almond crust
- 40 g butter
- 3 tbsp sugar
- 1 tsp honey
- 3 tbsp milk
- 100 g sliced almonds
Custard filling
- 400 ml milk
- 2 tbsp sugar
- 1 packet vanilla pudding powder
- 75 g butter
- 80 g powdered sugar
Preparation
Preheat the oven to 180 degrees Celsius (convection 160 degrees). Line the cups of a muffin tin with muffin liners.
In a bowl, cream together butter, sugar, and vanilla sugar. Gradually add eggs and mix well. In another bowl, whisk together flour, baking powder, ground almonds, and salt. Add the dry ingredients to the butter mixture. Stir in milk, sour cream, and honey until well combined. Using an ice cream scoop, divide the batter among the muffin liners and set aside.
For the almond crust, in a small saucepan, bring butter, sugar, honey, and milk to a simmer. Stir in the sliced almonds and continue simmering for a short time while stirring constantly. Using a teaspoon, distribute the almond mixture over the raw muffin batter in the liners. Bake the muffins in the preheated oven for about 25 minutes. Let cool completely.
Meanwhile, for the filling, prepare the vanilla pudding according to package instructions using 400ml milk and sugar. Transfer the pudding to a bowl and cover with plastic wrap to prevent a skin from forming. Let the pudding cool completely. Beat butter and powdered sugar together until fluffy for several minutes. Add the cooled pudding and mix well.
Once cooled, cut the muffins horizontally in half and set aside the tops. Transfer the filling to a piping bag and pipe onto the bottom halves of the muffins. Place the tops back on. Chill the muffins until ready to serve.
