Description
These Velvety Caramel Flan Muffins offer a delightful twist on traditional muffins, combining a soft, custard-like texture with rich caramel swirls and a caramelized brown sugar crust. Perfect for breakfast or dessert, they are easy to make and deliver a luscious, sweet treat that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 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)
Topping
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to evenly combine all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients and stir gently just until combined; avoid overmixing to ensure tender muffins.
- Incorporate Caramel: Fold in the caramel sauce carefully, leaving visible swirls in the batter to add flavor and texture contrasts.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups to ensure uniform baking.
- Add Topping: Sprinkle brown sugar over the tops of each muffin to create a sweet, caramelized crust after baking.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely and prevent sogginess.
- Serve: Optionally drizzle warm caramel sauce over the muffins just before serving to enhance the caramel flavor and presentation.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- Using cooled melted butter prevents cooking the eggs prematurely.
- Allow muffins to cool before adding extra caramel drizzle to avoid it melting and becoming too runny.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Reheat muffins briefly in the microwave for a warm treat.
