Velvety Caramel Flan Muffins (Print Version)
# Ingredients:
→ Caramel Layer
01 -
1/2 cup granulated sugar
02 -
2 tablespoons water
→ Flan Batter
03 -
2 large eggs
04 -
1 (14 oz) can sweetened condensed milk
05 -
1/2 cup whole milk or evaporated milk
06 -
1 teaspoon vanilla extract
→ Muffin Batter
07 -
1 cup all-purpose flour
08 -
1/2 teaspoon baking powder
09 -
1/4 teaspoon baking soda
10 -
1/4 teaspoon salt
11 -
1/2 cup unsalted butter, softened
12 -
1/2 cup granulated sugar
13 -
1 large egg
14 -
1/2 teaspoon vanilla extract
15 -
1/4 cup buttermilk
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone muffin liners.
02 -
In a small saucepan, heat sugar and water over medium heat until sugar dissolves and turns golden brown. Quickly divide the caramel among the muffin cups, swirling to coat the bottom.
03 -
In a bowl, whisk together eggs, sweetened condensed milk, whole milk, and vanilla until smooth. Pour about 1 tablespoon of flan mixture into each caramel-coated muffin cup.
04 -
In a bowl, whisk together flour, baking powder, baking soda, and salt.
05 -
In a separate bowl, beat butter and sugar until fluffy. Add egg and vanilla, mixing well.
06 -
Alternately add dry ingredients and buttermilk, mixing until just combined. Spoon about 1 tablespoon of muffin batter over the flan layer in each cup.
07 -
Place the muffin tin inside a larger baking dish filled with hot water halfway up the sides (to create a water bath). Bake for 30-35 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean.
08 -
Let muffins cool for 10 minutes before running a knife around the edges. Carefully invert onto a plate so the caramel drizzles over the flan.
09 -
Enjoy warm, or refrigerate for a few hours for a classic flan texture. Garnish with whipped cream or fresh berries.
# Notes:
01 -
No buttermilk? Use 1/4 cup milk + 1/2 teaspoon vinegar as a substitute.
02 -
For extra caramel, drizzle with store-bought caramel sauce before serving.
03 -
Make ahead: These store well in the fridge for 3 days!