Name: Velvety Caramel Flan Muffins
Prep time: 15 min
Cook time: 50 min
Total time: 3 h
Cuisine: Latin American
Ingredients: 1/2 cup granulated sugar (for caramel); 1 (14 oz) can sweetened condensed milk; 1/2 cup whole milk; 2 large eggs; 1 tablespoon vanilla extract; 1/4 teaspoon salt

Jump to Recipe·Leave a Review

A sublime marriage of creamy flan and fluffy muffin — each bite unfolds with custard’s silkiness, a draping caramel crown, and pastry-like ease. These muffins feel fancy but come together with comforting simplicity.

Velvety Caramel Flan Muffins

Why I’ll Love This Recipe

I love how these muffins deliver two treats in one: rich and smooth flan tucked into a portable, muffin-shaped dessert — perfect for brunch, celebrations, or solo sweet moments. The caramel layer offers a gooey flourish, while the custardy center remains creamy and dreamy. And they’re easier to make than they look.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup granulated sugar (for caramel)
1 (14 oz) can sweetened condensed milk
½ cup whole milk
2 large eggs
1 tablespoon vanilla extract
¼ teaspoon salt

Directions

Preheat oven to 325°F (160 °C). Grease your muffin tin thoroughly.
In a saucepan over medium heat, melt the granulated sugar without stirring (just swirl) until it becomes golden caramel. Quickly pour it into each muffin cup, coating the bottom.
Whisk together the eggs, sweetened condensed milk, whole milk, vanilla extract, and salt until smooth.
Carefully pour the custard mixture over the caramel in each muffin cup, filling nearly to the top.
Set the muffin tin inside a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the muffin tin (water bath).
Bake for 45–50 minutes, or until the centers are set but still slightly jiggly.
Let cool in the water bath, then refrigerate for at least 2 hours (overnight is ideal).
To serve, run a thin knife around each muffin’s edge and flip it onto a plate so the caramel flows over the custard.

Servings and timing

Servings: Makes about 8–10 muffins
Prep time: ~15 minutes
Cook time: ~45–50 minutes
Chilling time: 2 hours minimum (preferably overnight)
Total time: around 3 hours including chilling

storage/reheating

I keep these chilled in an airtight container in the fridge for up to 3 days. When serving later, I let them sit at room temperature for 10–15 minutes. They’re best cold, though a light 15-second microwave zap works if I prefer them slightly warm.

FAQs

Can I skip the water bath?

I wouldn’t recommend it — the water bath is essential. It ensures even, gentle baking and keeps the custard perfectly smooth, without curdling.

Can I use low-fat milk instead of whole milk?

Yes, but it will make the texture slightly lighter and less rich.

How long do they need to chill before unmolding?

They should chill for at least 2 hours to set fully and release cleanly — overnight gives the best texture and presentation.

Can I add flavors like cinnamon or citrus?

Absolutely! A pinch of cinnamon or a hint of citrus zest works beautifully for extra depth.

What if the caramel hardens too quickly while pouring?

No worries — hard caramel will melt back slightly while baking and chilling. Flipping them still delivers that caramel drizzle magic.

Conclusion

These Velvety Caramel Flan Muffins are everything I crave in a dessert: silky custard, golden caramel, and the charm of a muffin. They look stunning, taste indulgent, and are surprisingly easy to assemble. Perfect for impressing guests or treating myself on any day. I’m all in — and I can’t wait to make them again.