Description
Silky caramel flan muffins blend Mexican dessert traditions with modern baking charm. Creamy custard and sweet caramel swirl together, creating a delightful treat you’ll crave with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- 1 (14 ounces/400 grams) can sweetened condensed milk
- 2 large eggs
- ½ cup whole milk (or evaporated milk)
Caramel Ingredients:
- ½ cup granulated sugar
- 2 tablespoons water
Leavening and Flavor Enhancers:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin with silicone liners or grease thoroughly.
- Create a rich caramel by heating sugar and water in a saucepan until it transforms into a golden-brown liquid.
- Distribute the molten caramel evenly across the bottom of each muffin cavity, swirling to ensure complete coverage.
- Whisk eggs, sweetened condensed milk, whole milk, and vanilla in a large mixing bowl until the mixture becomes completely smooth and uniform.
- Carefully pour approximately one tablespoon of the flan mixture into each caramel-coated muffin cup.
- In a separate bowl, combine flour, baking powder, baking soda, and salt, whisking to eliminate any potential lumps.
- In another bowl, cream butter and sugar until the mixture becomes light and fluffy, creating a smooth consistency.
- Incorporate egg and vanilla into the butter mixture, mixing thoroughly until well integrated.
- Gently fold dry ingredients and buttermilk into the butter mixture, stirring just until combined to maintain a tender texture.
- Delicately spoon about one tablespoon of muffin batter over the existing flan layer in each muffin cup.
- Position the muffin tin inside a larger baking dish, filling it with hot water halfway up the sides to create a gentle water bath.
- Bake for 30-35 minutes, monitoring until muffin tops turn golden and a toothpick emerges clean when inserted.
- Allow muffins to cool for 10 minutes, then carefully run a knife around the edges to loosen.
- Invert the muffin tin onto a serving plate, allowing the caramel to cascade elegantly over the flan.
- Serve immediately while warm, or refrigerate for a few hours to achieve a classic flan consistency.
- Optional: Garnish with a dollop of whipped cream or scatter fresh berries for an elegant presentation.
Notes
- Ensure even caramel distribution by tilting the muffin pan gently to coat the bottom completely, preventing uneven caramel layers.
- Prevent lumpy batter by bringing eggs and dairy to room temperature before mixing, which helps create a smoother, more consistent texture.
- Use a water bath carefully to maintain gentle, even heating and prevent the flan from cracking or becoming rubbery during baking.
- Adapt for dietary needs by substituting whole milk with almond or coconut milk, and using gluten-free flour for a more inclusive dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg