Thank you so much for being here, sweet friend! Today, I’m absolutely thrilled to share my Velvety Caramel Flan Muffins with you—silky, rich, and irresistibly pourable in every tender bite. Picture the indulgent smoothness of classic flan combined with the charm of a handheld muffin. Subscribe to my recipe updates by email so you don’t miss any of these delightful creations!
Overview of Recipe Content
These Velvety Caramel Flan Muffins turn ordinary ingredients into something magical—right at your fingertips.
- What it is & when to serve
A decadent dessert perfect for brunches, dinner parties, or any time you crave a creamy, caramel-infused treat. - Why you’ll love it
They’re effortless, adorable, and elegant—show-stopping without fuss. - What it tastes like
Silky custard richness meets deep, buttery caramel in a petite, portable form. - Seasonal relevance
Perfect for holiday gatherings, Mother’s Day brunches, or anytime you want to impress with minimal effort.
Ingredient List
- For the caramel:
- ½ cup (100g) granulated sugar
- 2 tbsp water
- For the flan muffin base:
- 4 large eggs
- 1 can (12 oz/355 ml) evaporated milk
- 1 can (14 oz/400 g) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Tools Needed
- 12-cup muffin tin (standard size)
- Oven-safe muffin liners or greasing spray
- Saucepan for caramel
- Mixing bowl or blender
Substitutions & Additions
- Swap evaporated milk for equal parts whole milk + 2 tbsp heavy cream.
- Add a sprinkle of cinnamon or nutmeg to the custard for warm spice notes.
- Mix in zest of one orange for a bright citrus twist.
How to Make Velvety Caramel Flan Muffins
- Preheat & prep.
Preheat the oven to 350°F (175°C). Line your muffin tin with silicone liners or grease generously. - Make the caramel.
In a small saucepan, combine sugar and water. Heat over medium, swirling until sugar dissolves. Let it amber to deep golden—about 4–5 minutes. Quickly pour ~1 tsp caramel into each muffin cup, tilting to coat the bottom. Stand back—they’re hot! - Blend the flan base.
In a blender (or large bowl), whisk together eggs, evaporated milk, sweetened condensed milk, vanilla, and salt until velvety and smooth. Pour evenly over the caramel, filling about ¾ full. - Bake to perfection.
Bake for 25–30 minutes, or until the custard is set but still slightly jiggly in the center. That’s when we know it’ll be luxuriously creamy. - Cool & unmold.
Let cool in the tin for 10 minutes, then gently run a small knife around the edge. Invert each muffin onto a plate while still warm—they’ll release easily thanks to the caramel.
Each bite melts with deep caramel and creamy custard. Pure bliss!
What to Serve with Velvety Caramel Flan Muffins
- A dollop of light whipped cream or a scoop of vanilla bean ice cream
- Fresh berries or sliced mango for a bright contrast
- Light espresso or café con leche—the perfect pairing
Tips for Making It Perfect
- Don’t overbake: A slight jiggle means creamy perfection. They’ll finish setting as they cool.
- Caramel care: Don’t walk away—the sugar can go from golden to burnt fast.
- Prep-ahead friendly: Assemble the caramel and custard early in the day, bake just before serving.
Storage Instructions
- Room temperature: Sealed on the counter for up to 4 hours.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Wrap individual muffins in plastic and freeze. Thaw in fridge overnight, then warm gently in a 300°F oven for 5–7 minutes.
General Information
This recipe is inspired by the classic Spanish flan, a beloved custard dessert with roots across Spain and Latin America. The caramelized sugar adds depth and nostalgia—something my Nonna always treasured.
Frequently Asked Questions
Can I use fresh milk instead of evaporated?
Yes! Blend whole milk with 2 tbsp heavy cream for a similar richness.
Can I make mini flan muffins?
Absolutely! Use a mini muffin tin and bake for 15–20 minutes.
How do I know they’re done?
They should be set at the edges and slightly jiggly in the center.
Can I make these gluten‑free?
They’re naturally gluten‑free—no flour involved!
Conclusion
These Velvety Caramel Flan Muffins are the kind of dessert that stops the table chatter—rich, glossy, and melt-in-your-mouth good. Whether you’re whipping these up for brunch, a party, or a cozy evening sweet treat, I promise they’ll impress every time.
Craving more caramel-kissed recipes? Check out my:
Pumpkin Flan with Maple Caramel
Interactive Elements
Loved this Caramel Flan Muffins recipe? Please leave a comment or review below!
And don’t forget to share a photo of your beautiful muffins on Pinterest or tag me @poulefrecipe. 😊
Nutritional Information
Estimated per muffin (12 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 5 g |
| Fat | 9 g |
| Carbohydrates | 28 g |
| Sugar | 24 g |
Velvety Caramel Flan Muffins: A Luxuriously Irresistible Treat 😍
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Velvety Caramel Flan Muffins combine the rich, silky texture of traditional flan with the convenience of a muffin. Each bite melts in your mouth with luscious caramel and creamy custard—perfect for brunch, dessert, or impressing your guests with minimal effort.
Ingredients
For the Caramel:
-
½ cup (100g) granulated sugar
-
2 tbsp water
For the Flan Muffin Base:
-
4 large eggs
-
1 can (12 oz / 355 ml) evaporated milk
-
1 can (14 oz / 400 g) sweetened condensed milk
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
-
In a saucepan over medium heat, combine sugar and water. Swirl gently (don’t stir) until it turns golden amber. Quickly divide caramel among muffin cups.
-
In a blender or mixing bowl, combine eggs, evaporated milk, sweetened condensed milk, vanilla, and salt. Blend or whisk until smooth.
-
Pour custard over caramel in each muffin cup, filling about ¾ full.
-
Bake for 25–30 minutes or until set with a slight jiggle in the center.
-
Cool for 10 minutes, then run a knife around each to loosen and invert onto a plate while warm.
-
Serve warm or chilled, optionally with whipped cream or fruit.
Notes
-
For extra flavor, add a dash of cinnamon or orange zest to the custard.
-
Don’t overcook the caramel—it should be golden, not dark brown.
-
Muffins release best while still warm—don’t wait too long to invert.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
