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Cocoa Swirl Custard Muffins Recipe

Cocoa Swirl Custard Muffins Recipe
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These Cocoa Swirl Custard Muffins are flaky, buttery pastries wrapped around a creamy vanilla custard with rich, chocolatey swirls. Perfect for breakfast, a mid-day treat, or dessert, they’re deceptively easy to make and irresistibly delicious.

Ingredients

Scale

Pastry:

  • 1 puff pastry sheet (about 250g), thawed

Custard:

  • 1 cup (240 ml) whole milk
  • 2 large egg yolks
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract

Cocoa Swirl:

  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon sugar
  • 1 tablespoon melted unsalted butter

Egg Wash:

  • 1 large egg
  • 1 tablespoon milk

Instructions

Prepare the Custard

  • Heat the milk in a saucepan over medium heat until steaming (not boiling).
  • In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually pour in the warm milk, whisking constantly.
  • Return the mixture to the saucepan and cook, whisking continuously, until thickened (about 3–5 minutes). Stir in the vanilla, transfer to a bowl, and cover with plastic wrap. Let it cool completely.

Make the Cocoa Swirl

  • Combine cocoa powder, sugar, and melted butter in a small bowl. Mix into a smooth paste and set aside.

Assemble the Muffins

  • Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
  • Roll out the puff pastry on a lightly floured surface. Spread an even layer of custard over the pastry. Drizzle the cocoa swirl mixture on top and create swirls using a knife or toothpick.
  • Roll the pastry into a log shape and slice into 6 pieces. Place each roll cut-side up into the muffin cups.

Bake

  • Brush the tops with egg wash.
  • Bake for 20–25 minutes, until golden brown and puffed. Let cool slightly before serving.

Notes

  • Serving Suggestions: Dust with powdered sugar or drizzle with melted chocolate for extra flair. Pair with coffee or hot chocolate for a cozy treat.
  • Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Reheating: Reheat in a 300°F (150°C) oven for 5–7 minutes to crisp up the edges.
  • Tips: Make sure the custard is fully cooled before assembling to prevent it from running out during baking.

Find it online: https://cakeshungry.com/cocoa-swirl-custard-muffins/