1. What are the ingredients for velvety caramel flan muffins?

These muffins use a rich flan base made from cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla. The caramel layer is either homemade from granulated sugar or store-bought sauce. The muffin layer includes butter, sugar, flour, baking powder, eggs, and milk for a soft, cake-like finish.

2. How do you make caramel flan muffins at home?

Begin by pouring caramel into muffin molds. Add a flan mixture on top, then a layer of muffin batter. Bake in a water bath at 325°F until set. Once cooled and chilled, invert each muffin to reveal a glossy caramel crown. For the full step-by-step, scroll up to Part 3 of this guide.

3. Can I use boxed cake mix in this recipe?

Yes! A light vanilla or butter cake mix can replace the homemade muffin batter. Just reduce the batter quantity slightly to keep the flan-to-muffin ratio balanced. Keep in mind that from-scratch offers better flavor control, but a boxed mix works well for time-saving.

4. Do I need a water bath for flan muffins?

Absolutely. A water bath ensures even baking and a creamy, crack-free flan layer. It keeps the custard from curdling or becoming rubbery. Don’t skip it—it’s the key to that velvety, melt-in-your-mouth texture that makes these muffins shine.

Velvety Caramel Flan Muffins: A Lush Twist on a Classic Dessert

Name: Velvety Caramel Flan Muffins
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 muffins
Cuisine: Fusion
Ingredients: 1/2 cup granulated sugar (for caramel) or 1/2 cup caramel sauce; 4 oz cream cheese, softened; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 3 large eggs; 1 tsp pure vanilla extract; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar (for muffin batter); 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup whole milk

Description

These velvety caramel flan muffins combine a silky custard base, a rich caramel glaze, and a soft vanilla muffin crown — the perfect make-ahead treat for brunch or dessert.

Ingredients

Scale

1/2 cup granulated sugar (for caramel) or 1/2 cup caramel sauce

4 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

3 large eggs

1 tsp pure vanilla extract

1/2 cup unsalted butter, softened

1/2 cup granulated sugar (for muffin batter)

2 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup whole milk

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Instructions

1. Make caramel: In a saucepan, melt 1/2 cup sugar over medium heat until amber. Divide between muffin molds and set aside.

2. In a mixing bowl, whisk cream cheese, condensed milk, evaporated milk, eggs, and vanilla until smooth.

3. Pour custard evenly over caramel in each muffin mold.

4. Prepare muffin batter: Cream butter and sugar. Add eggs and vanilla. Mix in flour, baking powder, salt, and milk until just combined.

5. Spoon muffin batter over flan layer, filling each mold no more than 3/4 full.

6. Place muffin tin in a larger pan. Fill outer pan with hot water halfway up the muffin tin.

7. Bake at 325°F (163°C) for 40–50 minutes, or until the tops are golden and a toothpick comes out mostly clean.

8. Cool, then chill in the fridge for 2–4 hours or overnight.

9. Loosen edges with a knife and invert each muffin to reveal the caramel top.

Notes

Don’t skip the water bath — it’s key to getting the smooth flan texture without curdling.

For variations, try adding espresso powder to the flan layer or coconut milk in place of some evaporated milk.

Best served slightly chilled or at room temperature.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 28g
Sodium: 140mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 6g
Cholesterol: 90mg