Description
These Velvety Caramel Flan Muffins combine the creamy smoothness of traditional flan with the convenience and texture of a muffin. Each muffin features a luscious layer of homemade caramel at the bottom, topped with a rich, moist batter that bakes into a perfect, tender treat. Ideal for dessert or a special snack, these muffins deliver a comforting and indulgent flavor experience with every bite.
Ingredients
Scale
Caramel Layer
- 1/2 cup brown sugar
- 1/4 cup water
Muffin Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup lightly with butter to prevent sticking.
- Make Caramel Sauce: In a small saucepan, combine the brown sugar and water. Stir gently over medium heat until the sugar dissolves, then allow it to simmer for about 5 minutes until the mixture thickens slightly to a syrupy consistency.
- Divide Caramel Into Muffin Cups: Carefully pour an equal amount of the caramel sauce into the bottom of each muffin cup. Set the prepared muffin tin aside while making the batter.
- Cream Butter and Sugar: In a medium bowl, use a whisk or an electric mixer to beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to achieve a smooth and cohesive batter.
- Combine Dairy and Vanilla: In a separate bowl, mix the heavy cream, whole milk, and vanilla extract until evenly combined.
- Incorporate Milk Mixture: Gradually add the milk and cream mixture into the butter and sugar batter, gently stirring to blend thoroughly without deflating the mixture.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet batter, stirring just until combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter over the caramel layer in each muffin cup, filling nearly to the top.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool Muffins: Allow the muffins to cool in the tin for about 10 minutes to set the caramel and ease removal.
- Remove and Serve: Carefully invert the muffins onto a cooling rack. Serve warm to enjoy the caramel sauce oozing from the bottom of each muffin for the perfect indulgence.
Notes
- Ensure not to overmix the batter to keep the muffins soft and tender.
- Use fresh eggs and quality vanilla extract for the best flavor.
- If you prefer a stronger caramel flavor, cook the caramel sauce slightly longer but avoid burning it.
- These muffins are best enjoyed warm but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving to restore the soft texture and caramel flow.
- Be cautious when handling the hot caramel to avoid burns.
