Velvety Caramel Flan Muffins are a unique and indulgent twist on two classic desserts—rich, creamy flan and tender, moist muffins. Each muffin features a base of golden caramel, a luscious cream cheese flan layer, and a fluffy vanilla muffin top, all baked together in perfect harmony. This elegant yet homey treat is ideal for brunch, dessert tables, or an impressive afternoon snack.

Why You’ll Love This Recipe
These muffins offer a delightful contrast of textures and flavors in every bite—smooth caramel, creamy flan, and soft muffin. The layered construction bakes into a seamless and decadent dessert that’s surprisingly simple to make. Whether you’re entertaining guests or treating yourself, these flan muffins are a guaranteed showstopper.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Caramel:
granulated sugar
water

For the Flan Layer:
cream cheese, softened
sweetened condensed milk
whole milk
large egg
vanilla extract

For the Muffin Batter:
all-purpose flour
granulated sugar
baking powder
baking soda
salt
vegetable oil or melted butter
milk
large egg
vanilla extract

directions
Step 1: Make the Caramel
In a small saucepan, combine ½ cup sugar and 2 tablespoons water over medium heat.
Allow the mixture to bubble without stirring until it turns a golden amber color (about 5–7 minutes).
Immediately pour a small amount of the caramel into the bottom of each greased muffin cup (makes 6–8 muffins). Tilt to coat the bottom if needed. Let it set slightly.

Step 2: Prepare the Flan Layer
In a medium bowl, blend softened cream cheese, sweetened condensed milk, whole milk, egg, and vanilla extract until smooth and fully combined.
Pour a layer of the flan mixture over the caramel in each muffin cup, filling about one-third full.

Step 3: Prepare the Muffin Batter
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the oil (or melted butter), milk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
Gently spoon the muffin batter over the flan layer, filling the cups nearly to the top.

Step 4: Bake
Preheat the oven to 350°F (175°C).
Bake the muffins for 20–25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Let them cool in the pan for 10–15 minutes before running a knife around the edges and inverting onto a plate. Caramel may drizzle over the tops—this is expected and delicious.

Step 5: Serve
Serve slightly warm or at room temperature. Optionally, dust with powdered sugar or top with a dollop of whipped cream.

Servings and timing
This recipe yields 6–8 muffins.
Prep time: 20 minutes
Cook time: 25 minutes
Cooling time: 15 minutes
Total time: About 1 hour

Variations
Coconut Flan Muffins: Add a tablespoon of shredded coconut to the flan layer for added texture and flavor.

Espresso Version: Mix 1 teaspoon of instant espresso powder into the muffin batter.

Chocolate Caramel: Stir cocoa powder into the muffin batter and use a dark caramel base.

Fruit Accent: Top with a thin slice of banana or cooked pear after baking.

Nutty Note: Add crushed pecans or almonds to the caramel layer for a crunchy base.

storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual muffins for 15–20 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes.
Freezing is not recommended, as the flan layer may separate upon thawing.

FAQs
What’s the best pan to use?
Use a standard muffin tin, well-greased or lined with nonstick silicone cups for easy release.

Can I use pre-made caramel sauce?
No, the texture won’t set the same. Homemade caramel is necessary for the proper base and flip effect.

Can I substitute cream cheese in the flan layer?
Mascarpone or ricotta may work, but cream cheese gives the best texture and flavor.

How do I prevent the flan from mixing with the muffin batter?
Pour gently and let the flan layer settle before adding the muffin batter.

Can I make this recipe without eggs?
Eggs are essential for both the flan structure and the muffin texture; egg substitutes are not recommended.

Why did my caramel harden too quickly?
Caramel sets fast—work quickly to pour it into the muffin cups before it cools.

Can I use a mini muffin tin?
You can, but reduce baking time to 12–15 minutes and monitor closely.

Should these be served cold or warm?
They’re best slightly warm or at room temperature to enjoy the full caramel and flan textures.

Is sweetened condensed milk necessary?
Yes, it provides the signature richness and sweetness to the flan layer.

What type of sugar is best for the caramel?
Regular granulated sugar is best for making smooth, classic caramel.

Conclusion
Velvety Caramel Flan Muffins are an irresistible fusion of silky flan and fluffy muffin, unified by a rich caramel base. With layers of texture and flavor in every bite, these muffins make a memorable impression at any occasion. Easy to make and stunning to serve, they’re the perfect indulgence when you want something truly special.

Velvety Caramel Flan Muffins

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6–8 muffins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Velvety Caramel Flan Muffins are a luscious twist on the classic flan dessert, featuring a rich caramel base, creamy flan center, and soft muffin top. A fusion of flan and cupcake, this treat is perfect for special occasions or when you’re craving something decadently different.

Instructions

Step 1: Make the Caramel

Combine sugar and water in a small saucepan over medium heat.
Let boil without stirring until it turns golden amber (5–7 minutes).
Quickly pour a small amount into each greased muffin cup (makes 6–8 muffins). Let harden.

Step 2: Prepare the Flan Layer

In a blender or mixing bowl, combine cream cheese, sweetened condensed milk, whole milk, egg, and vanilla.
Blend or whisk until smooth. Set aside.

Step 3: Make the Muffin Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix oil, milk, egg, and vanilla.
Combine wet and dry ingredients until just mixed.

Step 4: Assemble and Bake

Pour flan mixture over the hardened caramel in each muffin cup (about halfway).
Spoon muffin batter over the flan layer until nearly full.
Bake at 350°F (175°C) for 22–25 minutes, or until the muffin tops are golden and a toothpick comes out clean.
Let cool, then gently remove from cups. Invert to reveal the caramel topping.