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.
Ingredients
For the Caramel:
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1/2 cup granulated sugar
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2 tablespoons water
For the Flan Layer:
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4 oz cream cheese, softened
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1/4 cup sweetened condensed milk
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1/4 cup whole milk
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1 large egg
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1 teaspoon vanilla extract
For the Muffin Batter:
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1 cup all-purpose flour
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1/2 cup granulated sugar
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/3 cup vegetable oil or melted butter
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1/3 cup milk
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1 large egg
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1 teaspoon vanilla extract
Instructions
Step 1: Make the Caramel
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Combine sugar and water in a small saucepan over medium heat.
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Let boil without stirring until it turns golden amber (5–7 minutes).
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Quickly pour a small amount into each greased muffin cup (makes 6–8 muffins). Let harden.
Step 2: Prepare the Flan Layer
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In a blender or mixing bowl, combine cream cheese, sweetened condensed milk, whole milk, egg, and vanilla.
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Blend or whisk until smooth. Set aside.
Step 3: Make the Muffin Batter
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, mix oil, milk, egg, and vanilla.
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Combine wet and dry ingredients until just mixed.
Step 4: Assemble and Bake
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Pour flan mixture over the hardened caramel in each muffin cup (about halfway).
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Spoon muffin batter over the flan layer until nearly full.
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Bake at 350°F (175°C) for 22–25 minutes, or until the muffin tops are golden and a toothpick comes out clean.
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Let cool, then gently remove from cups. Invert to reveal the caramel topping.
Notes
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Chill before serving for a firmer flan texture.
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Serve with a dollop of whipped cream or fresh fruit.
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Use silicone muffin molds for easier removal.
