Description
Velvety Caramel Flan Muffins combine the creamy richness of flan with the deep buttery caramel flavor in a unique handheld dessert. These muffins offer a soft, velvety texture with a smooth custard-like interior and a luscious caramel topping, making them perfect for breakfast, snacks, or elegant desserts. Simple to prepare yet gourmet in taste and presentation, they’re a crowd-pleasing treat loved by kids and adults alike.
Ingredients
Scale
Flan Custard
- 3 large eggs (room temperature)
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk (or cream for richer texture, room temperature)
- 1 tsp vanilla extract
Muffin Batter
- 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free version)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
Caramel
- 3/4 cup granulated sugar (for caramel)
- 1/4 cup brown sugar (used in caramel or batter for color and sweetness)
- Caramel sauce (homemade or store-bought, for topping and swirl)
Instructions
- Prepare the Caramel: Gently melt 3/4 cup granulated sugar over medium heat, stirring constantly until it reaches a golden amber color. Carefully pour the caramel into each muffin cup, creating a sticky, glossy base that will become the caramel topping after baking.
- Make the Flan Custard: In a bowl, whisk together 3 large eggs, 1 can sweetened condensed milk, 1 cup whole milk, and 1 tsp vanilla extract until smooth and well combined. This mixture forms the creamy, velvety interior of the muffins.
- Mix the Muffin Batter: In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. In another bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy. Gradually add the dry ingredients to the butter-sugar mixture, followed by the flan custard mixture. Gently fold together until just combined to keep the batter light and tender.
- Assemble the Muffins: Pour the muffin batter over the caramel in each cup, filling them about two-thirds full. This layering ensures the caramel rises to the top during baking, coating the muffins beautifully.
- Bake and Cool: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the muffin part comes out clean. Remove from oven and let muffins cool slightly in the pan. Invert onto a cooling rack to reveal the glossy caramel topping.
Notes
- Perfect Caramel Consistency: Aim for a deep golden color without burning the caramel to maximize flavor and smooth texture.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature to promote even mixing and prevent lumps.
- Don’t Overmix the Batter: Gently fold ingredients just until combined to maintain a tender, soft muffin crumb.
- Use a Silicone Muffin Pan: It helps with the easy release of caramel and less sticking after baking.
- Check Doneness Carefully: Use a toothpick to test but avoid overbaking to preserve the creamy flan texture inside.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: caramel flan muffins, creamy caramel dessert, soft custard muffins, handheld flan, caramel dessert muffins
