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- 1 cup granulated sugar (for caramel) - 1 can (14 oz) sweetened condensed milk - 1 can (12 oz) evaporated milk - 3 large eggs - 1 teaspoon vanilla extract - 1/2 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup cream cheese, softened - 1/4 cup milk (for batter) - Extra caramel sauce for drizzling on top

Caramel Flan Muffins

Indulge in the delightful fusion of flavors with these irresistible caramel flan muffins! This easy recipe combines the richness of flan with the moistness of muffins, perfect for any occasion. You'll learn how to create soft, delectable treats topped with luscious caramel sauce. Explore creative variations and helpful tips to make your baking experience a success. Don’t miss out on this sweet adventure—click to discover the full recipe now!
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Ingredients
  

1 cup granulated sugar (for caramel)

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

3 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cream cheese, softened

1/4 cup milk (for batter)

Extra caramel sauce for drizzling on top

Instructions
 

Prepare the Caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring continuously until it turns a deep amber color. Immediately pour the caramel into the muffin tin, coating the bottom of each cavity (use a standard 12-cup muffin tin). Allow it to cool and harden.

    Blend the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and cream cheese. Blend until smooth and well combined.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

        Mix the Batter: Add the dry ingredients to the blender with the flan mixture. Blend again briefly to combine, then add the milk and pulse until just mixed.

          Preheat Oven: Preheat your oven to 350°F (175°C).

            Fill Muffin Tin: Pour the flan batter into the prepared muffin tin over the hardened caramel layer, filling each cavity about 3/4 full.

              Bake: Place the muffin tin in the oven and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

                Cool and Unmold: Let the muffins cool in the tin for about 10-15 minutes, then carefully run a knife around the edges and invert onto a cooling rack to remove.

                  Serve: Drizzle extra caramel sauce over the top of each muffin before serving for added sweetness and presentation.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 muffins

                      - Presentation Tips: Arrange on a serving platter with a drizzle of caramel sauce and a sprinkle of sea salt for contrast. You can garnish with fresh berries or mint leaves for a pop of color.