Easy Oats & Custard Muffins Recipe – Microwave Indian Baking

Last Updated on 2 months by Neha Deshmukh

Easy Oats & Custard Muffins Recipe – Microwave Indian Baking

Hey everyone! If you’re anything like me, you sometimes crave a little something sweet but don’t want to spend hours in the kitchen. Or, let’s be real, you just want a quick treat that feels homemade. These Easy Oats & Custard Muffins are exactly that – a super simple, incredibly delicious, and surprisingly wholesome treat you can whip up in minutes using your microwave! I first made these when my niece was visiting, and we had so much fun decorating them with colorful coconut. They disappeared in a flash!

Why You’ll Love This Recipe

These muffins are perfect for a quick breakfast, an afternoon snack, or even a little dessert. They’re wonderfully soft, subtly sweet, and have a lovely, comforting flavor thanks to the custard powder. Plus, the oats add a nice texture and a little bit of extra goodness. And the best part? No oven required! Seriously, who doesn’t love a microwave muffin?

Ingredients

Here’s what you’ll need to make these delightful muffins:

• 1 cup All Purpose Flour (about 120g)
• ½ cup Oats powder (about 40g)
• 1 cup Icing sugar (about 100g)
• ¼ cup Vanilla Flavored Custard Powder (Weikfield brand) (about 30g)
• 1 tbsp Baking powder (about 8g)
• ½ cup Butter (about 113g)
• ½ cup Milk (about 120ml)
• 1 tbsp Vanilla essence (about 15ml)
• 2 tbsp Colored Coconut flakes

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference:

• Oats Powder: This adds a lovely nutty flavor and texture. You can easily make your own by grinding rolled oats in a blender or food processor. I usually make a big batch and store it for quick use.
• Vanilla Flavored Custard Powder (Weikfield brand): Now, I know brands can vary, but I highly recommend Weikfield. It gives these muffins that classic, comforting custard flavor that just can’t be beat. It’s a staple in many Indian kitchens!
• Colored Coconut Flakes: These are purely for fun! They add a pop of color and a little extra sweetness. You can find them at most Indian grocery stores or online. If you can’t find colored ones, plain desiccated coconut works just as well.

Step-By-Step Instructions

Alright, let’s get baking (or, microwaving!). It’s easier than you think:

1. First, line your silicone muffin molds with paper cases, or grease and dust them with flour. This prevents the muffins from sticking.
2. In a large bowl, sift together the flour, oats powder, icing sugar, custard powder, and baking powder 2-3 times. Sifting ensures everything is nicely combined and light and airy.
3. In a separate bowl, combine the butter, milk, and vanilla essence. Mix well until everything is smooth and creamy.
4. Now, gradually fold the dry ingredients into the wet mixture. Be gentle! You want to combine everything just until it’s smooth – don’t overmix.
5. Pour the batter into the prepared molds, filling each about ¾ full. Then, sprinkle generously with those colorful coconut flakes!
6. Microwave on high for 1-1.5 minutes. The exact time will depend on your microwave, so start with 1 minute and check. A toothpick inserted into the center should come out clean.
7. Let the muffins rest in the microwave for 1 minute before transferring them to a wire rack to cool completely. This helps them set properly.

Expert Tips

• Don’t overfill the molds! They’ll rise, and you don’t want a muffin explosion.
• Keep a close eye on them while microwaving. Microwaves vary, so adjust the cooking time accordingly.
• For extra fluffy muffins, don’t overmix the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the milk with plant-based milk (like almond or soy milk).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Adjusting Sweetness: If you prefer less sweet muffins, reduce the amount of icing sugar to ¾ cup.
• Festival Adaptations: These are perfect for gifting during Diwali! Package them up in pretty boxes with a ribbon for a homemade touch. My family loves getting these as a little treat.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a great addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to a month.

FAQs

Let’s answer some common questions:

• What is oats powder and can I make it at home? Yes, absolutely! Oats powder is simply finely ground rolled oats. You can make it at home by blending rolled oats in a blender or food processor until it reaches a powder-like consistency.
• Can I use a different brand of custard powder? While Weikfield is my go-to, you can try other brands. Just be aware that the flavor might be slightly different.
• How do I know if my microwave is powerful enough for this recipe? Start with the minimum cooking time (1 minute) and check. If the muffins are still very wet, add 15-second intervals until they’re cooked through.
• Can I bake these muffins in a conventional oven? Yes! Preheat your oven to 180°C (350°F) and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• What can I substitute for butter in this recipe? You can use vegetable oil or coconut oil as a substitute for butter. Use the same amount as you would butter.