Custard Tutti Frutti Muffins
Custard tutti frutti muffin is a one bowl recipe that is super easy and extremely delicious. The muffins are soft and fluffy loaded with bits of tutti frutti and lovely custard flavor. You can feel the soft bits of tutti frutti in every bite of the muffins. Pure bliss!!
My son loves muffins and I love baking muffins. I make muffins often and homemade muffins are so much better than store-bought ones. So here’s a super easy eggless tutti frutti custard muffins recipe.
Custard and tutti frutti are all time favorite and childhood favorite food. What’s better than combining two really yummy things? So this time I baked an absolutely delicious muffin for him with two of childhood favorite food. Amazingly delicious soft and moist muffins with custard and tutti frutti. These custard tutti frutti muffins are not only easy to make but are delicious breakfast bites and great for snacking.
Custard tutti frutti muffin is an eggless muffin recipe made using homemade custard powder, all purpose flour, tutti frutti (candied raw papaya) along with some basic baking ingredients.
You only need a bowl and a spatula to make this recipe. There’s no beating or whisking required. It’s a straight forward recipe, just mix the dry ingredients and wet ingredients to form a batter. Scoop into muffin moulds or tray and bake to perfection.
The texture of these muffins are incredible. The crumbs turned out beautifully. Bake these easy muffins for a sweet teatime treat or scrumptious breakfast bites. I swear you’re going to love this and will end up making them over again!
SOME TUTTI FRUTTI RECIPE YOU MIGHT LIKE
Twisted Tutti Frutti Rolls
Eggless Tutti Frutti Cake
Hot Milk Rava Tutti Frutti Cake
LET’S TALK INGREDIENTS
The recipe uses ingredients most commonly found in our pantries that we regularly use in baking which can be easily sourced from super market and local grocery shops. Let’s go through briefly the ingredients that goes inside the cake.
● All purpose flour – The recipe uses all purpose flour (maida).
● Custard powder – I have used homemade custard powder.
● Tutti frutti – Tutti frutti is candied raw papaya which is commonly found in India and used in desserts and baking. You can use other candied fruit as per availability.
● Sugar – I have used caster sugar. Caster sugar are more fine texture than granulated sugar, which means it dissolves faster. If you’re using granulated sugar you can powder the sugar by grinding in mixie and add or dissolve them in wet ingredients and add to the dry ingredients.
● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.
● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.
● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.
● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps cakes rise as they bake.
● Vanilla Custard Essence – This is amazing flavor from Ossoro. You need to try this one.
● Salt – A dash of salt is always good in desserts. Salt helps to balance out the sweetness too.
SUBSTITUTIONS:
● All purpose flour can be substituted with whole wheat flour (atta) or you can use the 50-50 ratio.
● Tutti frutti can be substituted with other candied fruits.
● You can use brown sugar instead of white sugar if you want a healthier option. You may also use other healthier sweeteners are jaggery or cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use any plant based/dairy free milk or just even water for the liquid.
● Vinegar can be substituted with lemon juice.
● Ossoro vanilla custard essence can be substituted with ½ teaspoon regular vanilla essence or extract.
VARIATIONS:
● You can make custard chocolate chop muffins by adding chocolate chip instead of tutti frutti.
● You can add nuts instead of tutti frutti. Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple custard muffins or custard powder cake by just omitting the tutti frutti.
WHAT IS THE SHELF LIFE OF THESE MUFFINS
Tutti frutti custard muffins stays good for atleast 3-4 days at room temperature. To store for longer duration store in an airtight container in refrigerator which will go for more than a week.
I made a simple recipe video of this delicious custard tutti frutti muffins recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Custard Tutti Frutti Muffins Video Tutorial
I can’t wait to see your re-creations and hear what you think of this recipe! Do share your thoughts about the recipe with me here in the comments below.
HOW TO MAKE CUSTARD TUTTI FRUTTI MUFFINS
This is a super easy recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. Takes less than 15 minutes to make the batter and gets perfectly baked in 20 minutes.
Here’s a step by step method to make these delicious custard tutti frutti muffins.
Preheat oven @180° C (350 F) for 10 minutes with both filaments on.
If you’re not using silicone moulds line the muffin tray with liners. If you dont have liners just grease the tray with butter or oil.
In a mixing bowl place the sift and add in the flour, custard powder, baking powder, baking soda and salt. Sieve them together.
To the dry ingredients mixture add in the sugar, vanilla essence, oil, milk and vinegar.
Fold the mixture together and make a batter.
Add in the tutti frutti and give a gentle quick mix. Do not over mix the batter. You may coat it in little flour. This will prevent the tutti frutti from sinking at the bottom.
Scoop the batter into the muffin mould till ¾th of the cavity.
Sprinkle some tutti frutti over the muffins.
Bake at a preheated oven @180° C (350 F) for 20 minutes. A toothpick or skewer inserted should come out clean. (I bake with both the filaments on).
Remove from the oven and transfer onto a cooling rack. Let it stand for 5-10 minutes.
Demould and allow to cool down completely before serving.
NOTES:
● I have used homemade custard powder which has sugar and milk powder. If you are using the vegan version of my homemade custard powder or store bought custard powder you may need to increase the sugar a little bit if you like sweet cakes.
● You can use ½ cup butter instead of oil or use 50-50 ratio of oil and butter.
● You may make this cake with egg. Use 2 eggs and omit the baking soda and vinegar from the recipe.
● If you don’t want to use vinegar, you can use ½ cup curd/yogurt and adjust the consistency of the batter using milk.
● Baking time will differ depending upon your oven temperature settings because each oven reacts differently.
HERE’S SOME MUFFIN RECIPES FROM THE BLOG
Mocha Banana Chocolate Chip Muffins
Banana Chocolate Chip Mug Cake
Watermelon Muffins
Cheesy Maggi Muffins
Chocolate Chunk Muffins
Vanilla Muffins
Chocolate Banana Muffins
Double Chocolate Muffins
Banana Chocolate Chip Muffins
CHECK OUT MY CAKE & BAKES RECIPES IF YOU’RE LOOKING FOR MORE BAKING INSPIRATION
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
RECIPE CARD
Custard Tutti Frutti Muffins
Equipment
- OTG
- Mixing bowl
- spatula
- silicone muffn moulds
- 240 ml measuing cups and spoons set
Ingredients
- 1½ cup all purpose flour (160 grams)
- ½ cup homemade custard powder (reccipe link shred in notes #1 below)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup + 2 tablespoon caster sugar (125 grams)
- 100 ml oil
- ⅔ cup whole milk (160 ml)
- 1 tablespoon vinegar or lemon juice
- ½ cup tutti frutti or any candied fruit (100 grams)
- few drops ossoro vanilla custard essence or ½ teaspoon vanilla essence
Instructions
- Preheat oven @180° C (350 F) for 10 minutes with both filaments on.
- If you're not using silicone moulds line the muffin tray with liners. If you dont have liners just grease the tray with butter or oil.
- In a mixing bowl place the sift and add in the flour, custard powder, baking powder, baking soda and salt. Sieve them together.
- To the dry ingredients mixture add in the sugar, vanilla essence, oil, milk and vinegar.
- Fold the mixture together and make a batter.
- Add in the tutti frutti and give a gentle quick mix. Do not over mix the batter. You may coat it in little flour. This will prevent the tutti frutti from sinking at the bottom.
- Scoop the batter into the muffin mould till ¾th of the cavity.
- Sprinkle some tutti frutti over the muffins.
- Bake at a preheated oven @180° C (350 F) for 20 minutes. A toothpick or skewer inserted should come out clean. (I bake with both the filaments on).
- Remove from the oven and transfer onto a cooling rack. Let it stand for 5-10 minutes.
- Demould and allow to cool down completely before serving.
Video
Notes
- I have used homemade custard powder which has sugar and milk powder. If you are using the vegan version of my homemade custard powder or store bought custard powder you may need to increase the sugar a little bit if you like sweet cakes.
- You can use ½ cup butter instead of oil or use 50-50 ratio of oil and butter.
- You may make this cake with egg. Use 2 eggs and omit the baking soda and vinegar from the recipe.
- If you don't want to use vinegar, you can use ½ cup curd/yogurt and adjust the consistency of the batter using milk.
- Baking time will differ depending upon your oven temperature settings because each oven reacts differently.
Well, if you make this custard tutti frutti muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
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Looks colourful and yummy