Ready to Bake Batter

Boston Crème Muffins

Makes 60 standard muffins


Sweet Cream Vanilla Batter
  • 132 oz (2 full pouches) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter 732-0625
  • 3 cups prepared Vanilla Pudding or Pastry Cream
  • 1 1/2 cups Chocolate Ganache (recipe follows)
  • Chocolate Ganache:
  • 12 fl oz (1 1/2 cups) heavy cream
  • 18 oz (3 cups) semi-sweet chocolate chips


  1. Remove batter from refrigerator; no slacking required.Line muffin pan(s) with liners (recommended). If liners are not used, lightly grease each muffin cup. Chef’s Tip: Use double liners for fuller muffins.
  2. Cut open one end of the pouch and squeeze batter into large bowl. Using a #20 scoop, scoop batter into prepared pans, filling cups 2/3 full.
  3. For convection oven, bake at 325°F at low fan speed for 20-25 minutes, turning muffin pan halfway through bake time. Check for doneness using a toothpick and add additional bake time, if needed.
  4. See above for Ganache recipe.
  5. For assembly: Remove paper liners from muffins. Slice each muffin in half horizontally. Spread about 1 tablespoon pudding/pastry cream on bottom. Replace muffin top. Spread warm ganache evenly over top of muffin, allowing some glaze to drip down sides.
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