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- 1 cup granulated sugar (for caramel) - 1 tablespoon water (for caramel) - 3 large eggs - 1 can (14 oz) sweetened condensed milk - 1 can (12 oz) evaporated milk - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1/2 cup milk

Caramel Flan Muffins

Indulge your senses with this delightful Caramel Flan Muffins recipe! These easy-to-make treats combine the richness of caramel and creamy flan with fluffy muffins, making them perfect for dessert or brunch. Suitable for all baking skill levels, this recipe includes tips for ingredient substitutions to meet your preferences. Click to explore the full recipe and bring this sweet magic to your kitchen today!
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Ingredients
  

1 cup granulated sugar (for caramel)

1 tablespoon water (for caramel)

3 large eggs

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup milk

Instructions
 

Prepare Caramel: In a small saucepan, combine the sugar and water. Heat over medium-high heat, stirring gently until the sugar dissolves. Stop stirring and allow it to simmer until it turns a deep amber color (about 5-7 minutes). Be careful not to burn it. Remove from heat and quickly pour the caramel into a muffin tin, filling each cup about 1/3 of the way. Swirl the pan to coat the bottom evenly. Let it cool and harden for a few minutes.

    Make the Flan Mixture: In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined and smooth.

      Combine Dry Ingredients: In another bowl, mix the all-purpose flour, baking powder, and salt together.

        Mix Wet Ingredients: Gradually add the melted butter and milk to the flan mixture, whisking until smooth. Then, fold in the dry ingredients until just combined, being careful not to overmix.

          Fill Muffin Cups: Pour the flan batter over the caramel layer in the muffin tin, filling each cup until just below the rim.

            Bake: Preheat your oven to 350°F (175°C). Place the muffin tin in a larger baking dish filled with hot water (this is a water bath that helps cook the flan evenly). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Cool and Serve: Once baked, remove the muffin tin from the water bath and let it cool slightly. Refrigerate for at least 2 hours or until completely chilled. To serve, run a knife around the edges of each muffin, invert onto a plate, and watch the luscious caramel flow over the top.

                Prep Time: 20 min | Total Time: 2 hr 40 min | Servings: 12 muffins

                  - Presentation Tips: Serve these muffins on individual dessert plates with whipped cream and a sprinkle of cinnamon for a decorative touch. Optionally, add fresh berries for color and flavor contrast!