Description

Velvety Caramel Flan Muffins combine the rich, custardy texture of classic flan with the soft bite of a muffin. Each bite has layers of creamy caramel flavor and a moist, tender crumb — a dreamy fusion dessert that’s as impressive as it is delicious.

Ingredients

For the Caramel Layer:

1/2 cup granulated sugar
1 tablespoon water

For the Flan Layer:

4 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 can (5 oz) evaporated milk
1 large egg
1 tsp vanilla extract

For the Muffin Layer:

1 box (15.25 oz) yellow cake mix
Ingredients listed on cake mix box (usually 3 eggs, 1/2 cup oil, and 1 cup water)

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Instructions

Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with foil liners.
Make the caramel: In a small saucepan over medium heat, combine sugar and water. Cook without stirring until sugar melts and turns a deep golden color. Quickly divide caramel among muffin cups (about 1 teaspoon each). Let cool.
Make the flan layer: In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, egg, and vanilla. Blend until smooth.
Prepare cake mix according to package instructions in a separate bowl.
Fill each muffin cup halfway with cake batter, then pour about 2 tablespoons of flan mixture over each.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let cool in pan for 10 minutes. Run a knife around edges and gently invert muffins onto a serving tray to release caramel topping. Serve warm or chilled.

Notes

Foil liners work best for easy removal if you don’t want to invert the pan.
These are even better the next day after chilling — the flavors meld beautifully.
Try with chocolate or spice cake mix for a fun twist.