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