Description
These Velvety Caramel Flan Muffins combine the creamy richness of classic flan with the convenience of a muffin. Each bite offers a smooth custard interior topped with a luscious caramel glaze, baked in a water bath to ensure a delicate, velvety texture. Perfect as a sweet treat or elegant dessert, these Latin American-inspired muffins are easy to make and best served chilled.
Ingredients
Scale
Caramel
- ½ cup granulated sugar (for caramel)
Flan Batter
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 tablespoon vanilla extract
Muffin Batter
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar (for muffin batter)
Other
- Muffin liners or nonstick spray
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well with nonstick spray.
- Make caramel: In a small saucepan over medium heat, melt ½ cup granulated sugar, stirring occasionally until it liquefies and turns a deep golden caramel color. Quickly pour a small amount of the hot caramel into the bottom of each muffin cup, tilting each cup slightly to spread the caramel evenly. Set aside to cool and harden.
- Prepare flan mixture: In a blender or a mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend or whisk the mixture together until completely smooth.
- Make muffin batter: In a separate bowl, mix flour, baking powder, salt, softened butter, and ¼ cup granulated sugar until it reaches a crumbly texture. Gradually stir in the flan mixture just until combined; the batter will be thin and custardy, so avoid overmixing.
- Fill muffin cups and prepare water bath: Pour the batter into the prepared muffin cups, filling each about ¾ full, over the set caramel. Place the muffin tin inside a larger baking dish or roasting pan. Carefully pour hot water into the outer baking dish until it reaches about halfway up the sides of the muffin cups to create a water bath (bain-marie).
- Bake the muffins: Place the setup in the preheated oven and bake for 30 to 35 minutes, or until the flan muffins are set in the center and a toothpick inserted in the middle comes out clean.
- Cool and chill: Remove the muffin tin from the water bath and allow the muffins to cool completely at room temperature. Then refrigerate for at least 2 hours to allow the flan to firm up and the caramel topping to set.
- Serve: To serve, run a knife gently around the edges of each muffin to loosen it. Carefully invert the muffin onto a plate so the caramel topping is on top and enjoy the creamy, rich dessert.
Notes
- For extra richness, add a splash of cream cheese to the batter before mixing.
- These flan muffins are best served chilled and can be made a day ahead to enhance flavor and texture.
