Filled vanilla muffins

Lenora Decker
4 1
60 mins
60 mins


Servings: 12
  • 1 Vanilla pod
  • 125 g + 30 g sugar
  • 80 ml neutral oil (e.g. sunflower oil)
  • 1/4 l + 400 ml milk
  • 1 Egg (Gr. M)
  • 250 g Flour
  • 1 package Baking Powder
  • 7-10 Tbsp Salt
  • 1 package Vanilla pudding powder (for 1/2 l milk;
  • 7-10 Tbsp for cooking)
  • 250 g red fruit jelly (cooling shelf)
  • 200 g Whipped cream
  • 7-10 Tbsp Baking cocoa
  • 12 (à 5 cm Ø) Paper baking cups
  • 7-10 Tbsp Cling film


  1. 1

    Place paper baking cups in the recesses of a muffin tray (12 recesses) and preheat the oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the dough, cut the vanilla pod lengthwise and scrape out the pulp.

  2. 2

    Mix with 125 g sugar, oil, 1⁄4 l milk and egg. Mix flour, baking powder and 1 pinch of salt. Briefly stir in the milk and egg mixture with the whisk of the mixer.

  3. 3

    Spread the dough into the tins and bake in a hot oven for 18-20 minutes. Remove from the oven and let rest for about 10 minutes. Lift out of the troughs and allow to cool.

  4. 4

    Hollow out the middle of each muffin with a ball cutter almost to the bottom, leaving an approx. 1 cm wide rim all around.

  5. 5

    For the filling, mix pudding powder and 30 g sugar. Stir with 50 ml milk until smooth. Bring 350 ml milk to the boil in a pot and remove from the heat. Stir in the pudding powder. Simmer at low heat while stirring for about 1 minute.

  6. 6

    First fill the muffins with red fruit jelly, then the still hot pudding. Cover with cling film and leave to cool. Chill for about 20 minutes. Whip cream until stiff for serving. Spread loosely on the muffins and dust with cocoa.

Nutrition Facts

240 kcal
30 g
12 g
4 g