Makes 6
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With a creamy custard filling and topped with a cinnamon sugar topping, these apple custard muffins are the perfect sweet treat.



  • 1 tbsp custard powder
  • 1 tbsp caster (superfine) sugar
  • 1/2 cup (125 ml) milk
  • 1/4 tsp vanilla extract

Apple custard muffins

  • 90 g (3 ounces) butter, softened
  • 1/2 tsp vanilla extract
  • 1/2 cup (110 g) caster (superfine) sugar
  • 2 eggs
  • 3/4 cup (110 g) self-raising flour
  • 1/4 cup (30 g) custard powder
  • 1/4 cup (30 g) custard powder
  • 2 tbsps milk
  • 1 large apple (200 g), unpeeled, cored, sliced finely
  • 30 g (1 ounce) butter, extra, melted
  • 1 tbsp caster (superfine) sugar, extra
  • 1/2 tsp ground cinnamon

To make custard, blend custard powder and sugar with milk and extract in small saucepan; stir over heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap, cool.


Preheat oven to 180 C/350 F. Line 6-hole (¾-cup/180 ml) muffin pan with paper cases.

Beat butter, extract, sugar, eggs, sifted flour and custard powder and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.

Divide half the mixture among paper cases. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple slices, pressing slightly into cake. Bake about 40 mins.


Brush hot cakes with extra butter, then sprinkle with combined extra sugar and cinnamon. Turn cakes, top-side up, onto wire rack. Serve warm or cold.

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