These Velvety Caramel Flan Muffins bring together the smooth, custardy texture of flan with the cozy feel of a warm, tender muffin. Each bite holds a swirl of caramel richness and a golden-baked top that melts in my mouth. They’re a beautiful hybrid dessert I like to serve when I want something that feels both comforting and indulgent.
Why You’ll Love This Recipe
I love how these muffins strike the perfect balance between creamy and fluffy. The caramel sauce folded into the batter creates little pockets of gooey sweetness that surprise me in every bite. These are not just muffins—they’re dessert-level treats that work wonderfully for brunch, afternoon tea, or a sweet snack. With simple ingredients and a quick prep time, this recipe is a favorite when I want something impressive without much effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all‑purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup caramel sauce (plus extra for drizzling)
1/4 cup brown sugar
Directions
I start by preheating the oven to 350°F (175°C) and lining a 12-cup muffin tin with liners or greasing it well.
In a large mixing bowl, I whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, I whisk the milk, eggs, melted butter, and vanilla until smooth.
I then pour the wet ingredients into the dry ones, stirring gently until just combined. I’m careful not to overmix here.
Next, I fold in the caramel sauce, leaving some swirls for those creamy bursts in each muffin.
I divide the batter evenly into the muffin cups, then sprinkle brown sugar on top of each one to get that caramelized crust.
I bake them for 18–22 minutes until the tops are set and a toothpick comes out clean.
After letting them cool in the pan for 5 minutes, I transfer them to a wire rack and drizzle warm caramel sauce on top before serving.
Servings and timing
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 220 kcal per muffin
Variations
I sometimes add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced twist.
When I want a more decadent version, I mix in mini chocolate chips with the batter.
For a deeper caramel flavor, I use dulce de leche instead of regular caramel sauce.
I’ve even swapped the vanilla for almond extract once, and it gave a delightful nutty undertone.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat them, I pop one in the microwave for about 10–15 seconds to warm and soften the caramel. If I’ve added the caramel drizzle already, I reheat them gently to avoid burning the topping.
Related Recipes:
- Creamy Caramel Flan
- Brazilian Coconut Pudding
- Creamy Paprika Chicken with Tender Rice in a Velvety Sauce
FAQs
Can I make these muffins ahead of time?
Yes, I often make them a day in advance and store them in the fridge. The flavors even deepen a bit after resting.
Can I use store-bought caramel sauce?
Absolutely—I usually do! Just make sure it’s a good-quality one with rich flavor.
Can I freeze caramel flan muffins?
Yes, I freeze them (without the caramel drizzle) in an airtight container. When I’m ready to enjoy one, I thaw it at room temperature and drizzle caramel right before serving.
Why are my muffins too dense?
It usually happens when I overmix the batter. I mix just until the ingredients are combined for the lightest texture.
Can I make these gluten-free?
Yes, I’ve had success using a 1:1 gluten-free baking flour substitute. The texture stays nice and tender.
Conclusion
Velvety caramel flan muffins are a sweet treat I keep coming back to—easy enough for everyday baking but fancy enough for special moments. That rich caramel flavor with a custardy twist is simply irresistible. Whether served warm with extra drizzle or packed as a snack, these muffins always feel like a hug in dessert form.
📖 Recipe:
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Velvety Caramel Flan Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Velvety caramel flan muffins combine the creamy, custardy essence of flan with the soft, warm texture of a muffin. With swirls of caramel in every bite and a golden, sugary crust, these muffins are perfect for brunch, dessert, or a comforting snack.
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup caramel sauce (plus extra for drizzling)
1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the caramel sauce, leaving visible swirls in the batter.
- Divide the batter evenly into the prepared muffin cups.
- Sprinkle the tops with brown sugar to create a caramelized crust.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Drizzle with warm caramel sauce before serving, if desired.
Notes
Add a pinch of cinnamon or nutmeg for a spiced twist.
Mix in mini chocolate chips for extra decadence.
Swap vanilla extract with almond extract for a nutty flavor.
Dulce de leche can be used instead of caramel sauce for a deeper flavor.
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Microwave for 10–15 seconds to reheat and soften the caramel before serving.
Freeze without caramel drizzle and thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
