Soft and Juicy Vanilla Pudding Muffins
Ingredients
Pudding filling
- 250 ml milk
- 1/2 packet vanilla pudding powder (about 18g)
- 30 g sugar
Muffin batter
- 150 g soft butter
- 150 g sugar
- 1 packet vanilla sugar
- 3 eggs (medium)
- 170 g wheat flour (type 405)
- 1 tsp baking powder
- 1/2 packet vanilla pudding powder (about 18g)
- 1 tsp powdered sugar
Preparation
Warm two-thirds of the milk in a small pot
Mix the remaining milk with vanilla pudding powder and sugar until smooth in a separate bowl
Once the milk boils, stir in the pudding mixture
Simmer for 3 minutes while stirring, then pour into a bowl and cover with plastic wrap
Preheat the oven to 180°C conventional (160°C fan)
Place 12 paper liners in a muffin tin
Beat the soft butter with sugar at high speed
Add the eggs one at a time, mixing well after each addition
In a separate bowl, whisk together the wheat flour, baking powder, and vanilla pudding powder
Stir the flour mixture into the batter in two additions
Spoon 1 tablespoon of batter into each muffin liner
Divide the vanilla pudding evenly among the liners
Top each with another 1 tablespoon of batter
Bake for about 20 minutes in the preheated oven
Cool on a wire rack
Dust with powdered sugar if desired
Tips
Replace vanilla pudding powder with chocolate pudding powder for chocolate version
Muffins keep at room temperature for at least 3 days
