Peach and Apricot Muffin with Custard Filling Recipe
Muffins are sometimes boring that is why when my daughter describes it as an ugly cupcake I can relate to it. Having said that muffins can be also amazing all you need to do is to give it some tender loving care, don’t just put your usual flavour to it, put something to wow the ones who will be consuming them. Take this muffin for example, this Peach and Apricot Muffin it is loaded with goodness like its custard filling and a crusty buttery topping.
This is inspired by my Peaches and Cream Cheese muffins and Blueberry muffins where I combined the idea of a having a filling at the same time giving it a crunchy topping. The result was great and we love it.
Peach and Apricot Muffin with Custard Filling Prep time 1 hour 30 mins Total time 1 hour 55 mins
2 egg yolks 2 cups milk ⅓ cup sugar ¼ cup cornstarch pinch of salt ½ tsp vanilla 2½ cups flour 5 tsp baking powder 1 tsp salt 65g butter, softened ½ cup caster sugar + some for topping 2 eggs 1 large can peach slices, roughly chopped ½ cup sour cream 1 small tub apricot yoghurt 1 tsp vanilla extract 1 tbsp zest of lemon ½ cup white sugar ⅓ cup all-purpose flour ¼ cup butter, cubed 2 tsp ground cinnamon
Make your custard by beating the egg yolks in a bowl, then add milk gradually until well blended. Combine sugar, cornstarch and salt in a saucepan then gradually add in the milk mixture. Mix well and make sure it is free of lumps. Place saucepan in medium-low heat and cook sauce while stirring constantly until mixture thickens. This will take around 20 minutes. Turn heat off then add the vanilla, let it cool and stir it once in a while until its near room temperature. Once cooled down place in the refrigerator for an hour. In a large bowl beat butter and caster sugar together until fluffy. Add eggs, vanilla, sour cream and yoghurt. Stir lemon zest and peaches. Sift together flour, baking powder and salt then stir mixture gently with the butter egg mixture to combine. Set it aside. Combine all crusty toppings together and mix until it resemble coarse crumbs. Set it aside. Place into a greased muffin pan then top with crusty topping. Bake in a 180C preheated oven for 25 minutes or until golden brown. Place custard in a piping bag or a squeezable bottle, insert head of piping bag on the top side part of the muffin and fill it with roughly 1½ tbsp of custard, let it cool then serve. 3.2.2708
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