Raspberry and Custard Muffins
A Delightful Twist on a Classic School Tray Bake
Introduction
If you’re a beginner‑to‑intermediate cook looking for a sweet project that feels both nostalgic and fresh, Raspberry and Custard Muffins are just the thing. These little delights mimic the universally loved school traybakes—think pink icing and a pop of fruity goodness—while adding a sophisticated twist: the batter is infused with custard, giving the crumb extra moisture and richness. And rather than baking the biscuits upside‑down, we reverse the classic trick: we bake the cake first, then coat it with a luscious raspberry jam icing afterwards.
The result is a muffin that carries the comforting memory of childhood treats while showcasing a modern, gallery‑ready presentation. Because of their approachable nature (the recipe is listed as Easy, uses pantry staples, and only takes 43 minutes hands‑on plus 18 minutes in the oven), even novice bakers will feel confident flipping out a batch of these beauties.
Meal Profile
| Feature | Details |
|---|---|
| Title | Raspberry and Custard Muffins |
| Difficulty | Easy |
| Portion | Makes 12 muffins |
| Total Time | Hands‑on time 25 min, Oven time 18 min (≈ 43 minutes total) |
| Description | “Reminiscent of school traybakes with pink icing, these raspberry and custard muffins are given a suitably chic update – simply by turning cupcakes upside down. Adding custard to the cake batter creates a moist crumb and another layer of nostalgia, that pairs brilliantly with the raspberry in the jam icing.” |
With a clear, tidy structure and forgiving methodology, these muffins are a fantastic introduction to custard‑based batters—great practice before you tackle custard tarts or crème desserts.
Ingredient Highlight
Below is a quick rundown of the key components and why they matter, plus tips on finding and substituting when necessary.
| Ingredient | Role in the Muffin | Tips & Substitutes |
|---|---|---|
| 140 g unsalted butter, melted | Provides richness, flavor, and contributes to the tender crumb. | |
| 120 g melted butter (remaining after step 1) | Mixed in with eggs & custard; keeps the batter moist. | |
| 3 medium free‑range eggs | Bind the batter together, giving structure. Use fresh, at room temperature for better lift. | |
| 125 g custard | The star ingredient. Adds silky creaminess to the batter, giving a custard‑like, tender texture. If you’re avoiding dairy, try a thickened coconut milk or a homemade vegan custard made with plant‑based milk and a thickener like cornstarch. | |
| 1 tsp vanilla bean paste | Depth of flavor that elevates the whole muffin. If you don’t have paste, you can use 1 tsp vanilla extract for a milder note. | |
| 180 g golden caster sugar | Splits sugar in the batter, creating a light crumb and bringing out the custard’s sweetness. | |
| 180 g self‑raising flour | Gives lift. If you don’t have self‑raising, substitute with 180 g plain flour + 2 tsp baking powder + a pinch of salt. | |
| 4 tbsp seedless raspberry jam | The base for the icing that is drizzled over the finished muffins. Rich in flavor and naturally sweet. | |
| 100 g icing sugar | Creates the glaze; sifted to avoid lumps. | |
| Sprinkles | Decorative and edible. Choose your favourite colors or match the theme (pastel pinks, rainbow or white for a classic look). | |
| 12‑hole muffin tin | Holds the batter and delivers an even rise. Non‑stick spray or a silicone liner can help with release. |
Mind the Measurements
If you’re a metric to imperial fan, you’ll see a lot of weight‑based measurements. This makes the recipe precise, but if you’re working in cups, convert carefully: 140 g butter ≈ 0.5 cup, 180 g flour ≈ 1½ cups. The key is weight‑accuracy when dealing with butter and baking powders.
Step‑by‑Step Instructions
All you’ll need is the following: a mixing bowl, wooden spoon or whisk, saucepan, a 12‑hole muffin tin, and a wire rack. Let’s jump into this comforting, gratifying baking adventure.
Step 1
Heat the oven to 170 °C fan (B‑stove gas 5). Brush around 20 g of the melted butter into each hole of the muffin tin, ensuring some gets into every corner. Pop it in the fridge while you make the cake batter.
Tip: Use a pastry brush to sprinkle the butter evenly. Introducing cold butter here helps a definite rise and makes the muffins fluffier. Keep the tin chilled; it helps also prevent sticking when releasing the baked muffins later.Step 2
In a large bowl, use a wooden spoon to mix the remaining 120 g melted butter with the eggs, custard, vanilla and sugar until completely combined. Fold in the flour and a pinch of fine sea salt. Divide between the holes in the tin and bake for 14‑18 minutes, until golden and springy to touch. Leave to cool in the tin for 5 minutes, then run a palette knife around the edge of each cake to release it. Transfer to a wire rack to cool completely. If the cakes have slight peaks on the base, remove these with a serrated knife once cool.
Why this matters: Mixing the batter by hand (not whisking vigorously) preserves the custard’s delicate custard‑like quality. Folding in the flour gently ensures you don’t over‑develop gluten, which could lead to a tough crumb. The 5‑minute pause in the tin gives the muffins a chance to set and develop a stable structure before you slide them out.
Variation: If you’re feeling adventurous, stir in ½ cup fresh blueberries into the batter before baking for an extra burst of freshness.Step 3
Heat the jam in a small saucepan then sift over the icing sugar and mix until combined. Add a little boiling water until you have a spoonable consistency. Drizzle the icing over each cake, allowing it to drip over the edges a little, then scatter with sprinkles before the icing sets.
Why it works: Gentle heating dissolves the jam, but over‑heating can denature flavors. The icing sugar gives a glittery finish, while a splash of hot water creates the right viscosity for a gorgeous glaze that doesn’t run or harden. Scattering sprinkles before the icing fully sets adds a pop of color and texture.
Timing Breakdown
| Phase | Time |
|---|---|
| Prep & butter the tin | 5 min |
| Mix batter | 10 min |
| Bake | 18 min |
| Cool in tin | 5 min |
| Cool on rack | 10 min |
| Make icing & glaze | 5 min |
| Total | ≈ 43 min |
Serving Suggestions & Variations
The Classic Way
Serve the muffins on a tiered stand with extra sprinkles at hand. Pair with a cup of herbal tea or a glass of cold milk for the full retro feel.
Rainbow Sprinkles – “Modern Tranfers”
For a kaleidoscope of color, use rainbow sprinkles and a touch of edible glitter over the glaze for a subtle sparkle that appeals to younger palates or a festival crowd.
Fresh Berries
Topped with fresh raspberries or blueberries before gulping down the muffin’s “pink icing” gives a juicier texture and a lovely burst of acidity, balancing the sweetness.
Flavor Upgrades
- Lemon Zest – Add ½ tsp lemon zest when folding in flour.
- Orange Marmalade – Replace raspberry jam with orange marmalade for a citrusy twist.
Vegan Option
Utilize plant‑based custard and dairy‑free vanilla. Replace butter with coconut oil or vegan butter. For the icing, use powdered sugar and a tiny splash of almond milk for the right glaze consistency.
Conclusion
Raspberry and Custard Muffins are more than just a recipe—they’re a gentle yet powerful stride into mixing, baking, and creative decoration. The custard infusion brings a mouth‑watering, silky crumb that elevates a routine muffin into something memorable. The raspberry jam glaze, brushed elegantly over the custard‑laden cake, offers a nostalgic flashback while providing a stylish presentation.
The method balances simplicity with technique, ensuring that even those who are relatively new to the kitchen can master the steps with confidence. The finishing glaze is easy, and the final product is perfect for breakfast, a tea‑time treat, or an eye‑catching dessert at a gathering.
Enjoy making and sharing these blissfully indulgent muffins—each bite a sweet reminder that the simple things can truly embody a touch of class. Happy baking!
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