Easy Velvety Caramel Flan Muffins That Everyone Will Love
Delight in Easy Velvety Caramel Flan Muffins, a rich treat featuring a fluffy muffin base and a creamy flan layer topped with caramel.
Equipment
- Oven
- Muffin tin
- Saucepan
- Mixing bowls
- Whisk
Ingredients
Caramel
- 1 cup Granulated Sugar Substitute with brown sugar for deeper flavor.
- 1/4 cup Water
- 1 cup Heavy Cream Can be substituted with half-and-half.
Muffin Batter
- 1 1/2 cups All-Purpose Flour A gluten-free flour blend can be used.
- 2 teaspoons Baking Powder Ensure it's fresh for best results.
- 1/2 teaspoon Salt Kosher salt or sea salt works well.
- 1/3 cup Melted Butter Can be swapped with vegetable oil for dairy-free.
- 1 cup Whole Milk Almond or soy milk serves as non-dairy choice.
- 2 large Eggs Replace one with unsweetened applesauce for vegan.
- 1 teaspoon Vanilla Extract Using fresh vanilla beans provides more intense taste.
Flan Layer
- 1 cup Sweetened Condensed Milk A similar non-dairy condensed milk can be used.
- 1 pinch Salt Brightens flavor and balances sweetness.
Instructions
Making the Muffins
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin well.
- Prepare the caramel by combining granulated sugar and water in a heavy-bottomed saucepan. Cook over medium heat without stirring until it turns amber, about 8-10 minutes.
- Remove from heat and carefully incorporate heavy cream into the caramel mixture. Divide the caramel evenly into muffin cups, adding about 1 teaspoon to each.
- Whisk together the dry ingredients in a bowl: flour, baking powder, and salt.
- Mix the wet ingredients in another bowl: melted butter, milk, eggs, and vanilla.
- Combine the dry and wet ingredients, stirring gently until just mixed.
- Pour the muffin batter over the caramel, filling each cup about 1/3 full.
- In the same bowl, whisk the ingredients for the custard: eggs, condensed milk, whole milk, vanilla, and a pinch of salt.
- Pour this custard mixture over the muffin batter until the cups are about 2/3 full.
- Bake for 20-25 minutes until the custard is set and muffins are golden brown.
- Cool for 10 minutes before carefully inverting the muffins onto a plate.
Notes
Consider drizzling with extra caramel sauce before serving for an extra indulgent treat. Store in an airtight container in the refrigerator for up to 3 days, or freeze individually wrapped for up to 2 months.