Directions
- In a saucepan over medium heat, combine sugar and water for the caramel. Stir gently until the sugar dissolves completely.
- Continue cooking without stirring until the mixture turns a deep amber color. Watch closely to avoid burning, as caramel can change quickly.
- Remove from heat and carefully add the heavy cream (optional). Stir until smooth and glossy. Set aside.
- Grease a 12-cup muffin tin thoroughly. Spoon about 1 teaspoon of caramel into each cup, coating the bottom evenly.
- In a bowl, whisk together flour, sugar, baking powder, and salt for the muffin base.
- In another bowl, mix milk, melted butter, egg, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients and mix gently until just incorporated. Do not overmix to keep the texture light. Stir in 2 tablespoons of caramel sauce.
- Divide muffin batter evenly into the prepared cups, filling each about halfway.
- In a separate bowl, whisk together all custard layer ingredients until smooth and silky.
- Carefully pour the custard mixture over the muffin batter in each cup without disturbing the caramel layer.
- Bake at 175°C (350°F) for 25–30 minutes, until the tops are golden and set.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
- Drizzle with extra caramel sauce and add optional toppings like whipped cream or nuts.
Recipe Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 muffins
Difficulty Level: Medium
Variations & Substitutions
- Add ¼ cup cocoa powder to the muffin base for a chocolate caramel version.
- Add cinnamon or nutmeg to the custard for a warm spiced flavor.
- Mix chopped pecans or walnuts into the batter for crunch.
- Use coconut milk and oil for a dairy-free adaptation.
Serving Suggestions
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