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:
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Prepare Muffin Pan:
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin or use silicone muffin liners.
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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:
- 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:
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Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
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Cream Butter & Sugar:
- In a separate bowl, beat butter and sugar until fluffy.
- Add egg and vanilla, mixing well.
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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:
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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.
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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!
- 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!