Description
These Velvety Caramel Flan Muffins combine the rich, creamy texture of classic flan custard with a moist muffin base, topped with a luscious caramel glaze. Perfect as a delightful Latin American-inspired dessert, these muffins offer a soft, custardy center that beautifully contrasts with a spongy muffin exterior.
Ingredients
Scale
Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
Custard Filling
- 4 oz cream cheese, softened
- 1/4 cup sweetened condensed milk
- 1/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon vanilla extract
Muffin Base
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and clean edges.
- Make the Caramel: In a small saucepan, combine the granulated sugar and water over medium heat. Cook without stirring until the mixture turns a deep amber color, carefully watching to avoid burning. Quickly spoon approximately 1 teaspoon of the caramel into the bottom of each muffin cup. Set the tin aside to allow the caramel to set.
- Prepare the Flan Custard Filling: In a blender or mixing bowl, blend the softened cream cheese, sweetened condensed milk, evaporated milk, egg, and vanilla extract until smooth and creamy. Set aside to maintain the smooth texture.
- Make the Muffin Batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk the vegetable oil, milk, egg, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients and mix gently until just combined to avoid overmixing and ensure a tender muffin crumb.
- Assemble Muffins: Spoon about 1 tablespoon of the muffin batter on top of the set caramel layer in each muffin cup. Next, carefully spoon about 1 tablespoon of the flan custard filling over the muffin batter. Repeat the layering process until all muffin cups are filled, ensuring an even distribution of both batter and custard.
- Bake: Place the muffin tin in the preheated oven and bake for 22–25 minutes or until the muffin tops are set and a toothpick inserted into the muffin base comes out clean. Avoid opening the oven frequently to retain consistent heat.
- Cool and Chill: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For best texture and flavor, chill the muffins in the refrigerator for at least 1 hour prior to serving to let the caramel firm up and the custard set beautifully.
Notes
- These muffins feature a soft, custard-like center with a delightful caramel glaze on the bottom that elegantly flips out when peeled from the liner.
- Store the muffins refrigerated for up to 4 days to maintain freshness and texture.
- Best enjoyed chilled or at room temperature for optimal velvety mouthfeel.
- Use paper liners in the muffin tin to easily release the caramel flan muffins without sticking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 19 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg
