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Velvety Caramel Flan Muffins

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American-Inspired

Description

These Caramel Flan Muffins combine the rich, creamy texture of flan with the soft, airy bite of a muffin. With a luscious caramel layer and a smooth custard center, they’re the perfect individual-sized dessert!

Ingredients

Units Scale
For the Caramel Layer:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
For the Flan Batter:
  • 2 large eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup whole milk (or evaporated milk)
  • 1 teaspoon vanilla extract
For the Muffin Batter:

 

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup buttermilk

Instructions

Make the Caramel Layer:

  1. Prepare Muffin Pan:

    • Preheat oven to 350°F (175°C).
    • Grease a 12-cup muffin tin or use silicone muffin liners.

  2. Make the Caramel:

    • In a small saucepan, heat sugar and water over medium heat until sugar dissolves and turns golden brown.
    • Quickly divide the caramel among the muffin cups, swirling to coat the bottom.

Prepare the Flan Batter:

  1. Blend the Flan Ingredients:
    • In a bowl, whisk together eggs, sweetened condensed milk, whole milk, and vanilla until smooth.
    • Pour about 1 tablespoon of flan mixture into each caramel-coated muffin cup.

Make the Muffin Batter:

  1. Mix Dry Ingredients:

    • In a bowl, whisk together flour, baking powder, baking soda, and salt.

  2. Cream Butter & Sugar:

    • In a separate bowl, beat butter and sugar until fluffy.
    • Add egg and vanilla, mixing well.

  3. Combine & Assemble:

    • Alternately add dry ingredients and buttermilk, mixing until just combined.
    • Spoon about 1 tablespoon of muffin batter over the flan layer in each cup.

Bake & Cool:

  1. Bake in a Water Bath:

    • Place the muffin tin inside a larger baking dish filled with hot water halfway up the sides (to create a water bath).
    • Bake for 30-35 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean.

  2. Cool & Invert:

    • Let muffins cool for 10 minutes before running a knife around the edges.
    • Carefully invert onto a plate so the caramel drizzles over the flan.

Serve & Enjoy!

 

  1. Chill or Serve Warm:
    • Enjoy warm, or refrigerate for a few hours for a classic flan texture.
    • Garnish with whipped cream or fresh berries.

Notes

  • No buttermilk? Use ¼ cup milk + ½ teaspoon vinegar as a substitute.
  • For extra caramel, drizzle with store-bought caramel sauce before serving.
  • Make ahead: These store well in the fridge for 3 days!

Find it online: https://recipe.ukfinda.com/velvety-caramel-flan-muffins.htm