Recipe: Boston Cream Muffins

5

The hardest part when I go to Tim Horton’s for a tea is not having the option to indulge in a Boston Cream Doughnut anymore since going gluten-free.

My sister decided earlier this year to implement “Muffin Mondays” where she tries to bake muffins and cupcakes to bring in to her office. Some weeks she said that she wasn’t able to get a batch ready in time for Muffin Monday but on those particular weeks it just so happened that someone else (i.e. Donna) had happened to bring in muffins that day. One day my sister mentioned that Donna had brought in Boston Cream Muffins…. and suggested that it was likely possible to make a gluten-free version. My jaw dropped to the floor at the idea of Boston Cream gluten-free anything and I demanded that she get this recipe from Donna. My sister immediately whipped out her blackberry and emailed Donna for the recipe.

I’ll include both the glutenous and gluten-free versions of the recipe below.

Gluten-Free Version:

Ingredients:

For Cream Filling:

1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons gluten-free flour (I used Nourish‘s blend of GF flour)
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract

For Muffins:

2 packages of Betty Crocker Gluten-Free Yellow Cake Mix (yields 12 cupcakes per package) or any other GF cupcake mix
6 Eggs (or as per other Gluten-Free cake mix directions)
1 1/3 Cup Water (or as per other Gluten-Free cake mix directions)
1 Cup butter, softened (or as per other Gluten-Free cake mix directions)
4 tsp pure vanilla extract (or as per other Gluten-Free cake mix directions)

For Ganache Frosting:

12 ounces semisweet chocolate (I used Enjoy Life‘s chocolate chips to make it peanut/tree nut free as well)
1 1/2 cup heavy cream, boiling

Directions:

Make the cream filling FIRST!

Cream Filling:

1.Whisk together the egg yolks and sugar until completely combined
2. Add gluten-free flour, whisk very well and set aside while heating the milk
3. Heat milk, heavy cream, butter and salt until simmering
4. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat.
6. Whisk in the vanilla, set aside to cool to room temperature

Muffins:

Prepare as per package directions

Gluten-Free Muffins just warm out of the oven

Fill a melting/decorating squeeze bottle (such as this Wiltonone) or an icing decorating bag (with a long thin decorating tip) with the cream filling. Insert the tip into several points on the top of the baked muffins while they are still hot and squeeze until you see the filling start to ooze out.

Boston Cream Filling

Boston Cream Inserted

Ganache Frosting:

1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature

When the muffins are completely cooled, remove the excess filling that might have expanded from the top of the muffins and dip the top of the muffins into the ganache frosting. Hold the muffins horizontal so that the excess chocolate drips free. You may want to turn the muffins to allow the chocolate to drip from various points. Once it seems like all the excess chocolate has dripped free, lay the muffins down so that the chocolate can properly set.

Completed Boston Cream Muffins!

Once set, ENJOY!! 🙂

For Donna’s regular (non-Gluten-Free) Version:

Cream Filling:

Same as above except she uses regular flour.

Muffins:

3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk
Note: the cupcake recipe didn’t call for oil but she would add 1/3 cup of oil (she usually uses olive oil)

1. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute
4. Add one egg at the time, beating after each addition (if you’re going to add the oil I’d add it here)
5. Beat in vanilla
6. Mix in flour, baking powder, and salt
7. Add milk, beat well for about a minute
8. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean

Ganache Frosting:

Donna didn’t follow the above method for the ganache. She always put water in a dipper (about 2/3) and bring to a boil. She puts the chocolate in a stainless steel bowl and place over the boiling dipper (make sure the bottom of the bowl doesn’t touch the water). Once the chocolate is melted she takes it off the dipper and mixes in the cold cream.

I also doubled Donna’s Ganache recipe for the dipping method, so if following the non-gluten-free recipe version, half the amounts listed above.

Thanks to Donna for letting me indulge in Boston Cream again!! 🙂

5 comments on “Recipe: Boston Cream Muffins

  1. Kayla says:

    Would love one of those right now!

  2. Jill says:

    These look amazing!!

  3. Lesley says:

    Sad that the gluten free version includes the use of a cake mix

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