Description
These Velvety Caramel Flan Muffins combine the smooth, creamy texture of flan with the convenience and delight of a muffin. Each bite offers a luscious caramel layer at the bottom, topped with a soft, moist vanilla-infused cake, making them a perfect indulgent treat for any occasion.
Ingredients
Scale
Caramel Layer
- 1/2 cup brown sugar
- 1/4 cup water
Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with butter to prevent sticking.
- Make Caramel: In a small saucepan, combine the brown sugar and water. Stir gently over medium heat until the sugar dissolves, then let it simmer for about 5 minutes, until it thickens slightly into a syrupy caramel.
- Pour Caramel into Muffin Cups: Carefully distribute the caramel evenly into the bottom of each muffin cup. Set the tin aside while you prepare the batter.
- Beat Butter and Sugar: In a medium bowl, whisk together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs: Add eggs one at a time, beating thoroughly after each addition to incorporate fully into the mixture.
- Combine Dairy and Vanilla: In a separate bowl, mix the heavy cream, whole milk, and vanilla extract until well combined.
- Incorporate Milk Mixture: Gradually add the milk mixture to the butter and sugar mixture, stirring gently to blend thoroughly.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing and maintain a tender texture.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling them nearly to the top, covering the caramel layer evenly.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for about 10 minutes, then carefully remove them onto a cooling rack. Serve warm to enjoy the gooey caramel sauce oozing from the bottom.
Notes
- Be careful not to overmix the batter to keep the muffins tender and moist.
- Use fresh eggs and quality vanilla extract for the best flavor.
- If you prefer a stronger caramel flavor, you can let the caramel simmer a minute or two longer but watch closely to avoid burning.
- These muffins are best enjoyed warm to fully appreciate the oozing caramel center.
- To store, keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
