Pudding Muffins
It's quite common for me to crave something quick and different for breakfast or a snack. I've made these pudding muffins several times, especially when I've had half a packet of pudding powder left in the cupboard. I like that it's not a complicated recipe, and you don't need any special ingredients.
Quick Info
Total time: about 45 minutes
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 10-12 muffins, depending on the size of the mold
Difficulty: easy
Type: homemade dessert, suitable for breakfast or a snack
Ingredients
For the dough:
- 150 g margarine or butter
- 170 g sugar
- 3 eggs
- 150 g flour
- 2 teaspoons baking powder
- 1 packet vanilla sugar
For the filling:
- 1/2 packet pudding powder (preferably vanilla)
- 2 tablespoons sugar
- 250 ml milk
Preparation method
1. Start with the pudding. Mix the pudding powder with the two tablespoons of sugar in a small saucepan. Gradually add the milk and stir to avoid lumps. Place on heat and stir constantly until thickened. Once done, set aside to cool.
2. For the dough, cream the margarine or butter (I use butter) with the sugar and vanilla sugar until creamy. Add the eggs one at a time, mixing after each addition.
3. Add the baking powder, then the flour. Mix well until combined.
4. Prepare the muffin tin. If you have special paper liners, use them. If not, grease the compartments with a bit of butter.
5. Place a tablespoon of dough in each compartment. Then add a tablespoon of cooled pudding. Top with a bit more dough, but do not fill completely—about three-quarters full is enough to allow for rising.
6. Bake in a preheated oven on low heat for about 20-25 minutes. After 20 minutes, check with a toothpick: if it comes out clean (apart from the pudding part), they are done.
7. Remove the muffins and let them cool in the tin for a few minutes, then transfer to a wire rack or cutting board.
8. If you used paper liners, peel them off once the muffins have cooled. You can simply decorate them, as I did: a little honey on top, mixed with a bit of cocoa.
Why I make this recipe often
For me, the combination of simple dough and pudding filling is practical and versatile. By making the pudding at home, you can adjust the sugar to your liking. They keep well for a day or two and don’t dry out quickly. It’s a recipe that doesn’t leave any leftovers.
Tips and variations
Tips
- Try to let the pudding cool completely before adding it to the muffins, so it doesn’t make the dough too soggy.
- The dough should not be overmixed after adding the flour, or the muffins will turn out denser.
- If you have small muffin tins, reduce the baking time slightly and check earlier.
Substitutions
- You can use margarine instead of butter, but I prefer the taste with butter.
- Vanilla pudding powder works just as well with chocolate pudding powder if you want a different flavor.
- Vanilla sugar can also be replaced with vanilla extract.
Variations
- For a more aromatic version, I’ve tried adding cinnamon to the dough.
- You can sprinkle a little powdered sugar on top at the end.
- If making for kids, they can be decorated with a bit of fruit jam.
Serving ideas
- The muffins are good both warm and cold.
- They can be served as a packed snack or for breakfast.
- They can be served with a little milk or tea.
Frequently asked questions
1. If I don’t have muffin tins, can I use a regular pan?
You can use a small pan and portion with a spoon, but the muffins won’t have their usual shape, and you need to watch the baking time.
2. Can I put all the pudding in at once, or should it be portioned?
I recommend adding a spoonful of pudding to each muffin, otherwise it won’t distribute well and might overflow during baking.
3. Can I replace the pudding powder with something homemade?
You can try boiling a mixture of milk with a bit of cornstarch and sugar, but the texture will change slightly.
4. Do the muffins turn out well with whole wheat flour?
They do, but they are denser. I don’t recommend replacing more than half of the white flour.
5. If I don’t have vanilla sugar, can I use vanilla essence?
Yes, you can add a few drops of vanilla essence to the dough.
Nutritional values
Estimate for one muffin (out of 12):
Calories: approximately 180-200 kcal
Carbohydrates: 25 g
Fats: 7-8 g
Proteins: 3-4 g
Values vary depending on the type of butter/margarine and how much sugar you use. The pudding adds a few extra carbohydrates.
Storage and reheating
The muffins keep well at room temperature for a day or two, covered with foil. After 2 days, they start to dry out. I do not recommend freezing, as the pudding filling changes texture. If you want to eat them warm, you can heat them for a few seconds in the microwave, but not too much, so they don’t become overly soggy.
Ingredients: Dough ingredients: 150 g margarine/butter, 170 g sugar, 3 eggs, 150 g flour, 2 teaspoons baking powder, 1 packet vanilla sugar. Filling ingredients: 1/2 packet pudding powder (I used vanilla), 2 tablespoons sugar, 250 ml milk.
