These slow-cooked peach muffins are baked in a slow cooker for the ultimate flavour.
Prepare and bake these peach muffins ahead of time allowing around three hours in a slow cooker. Slow cooking these muffins makes them extra moist, dense, and flavoursome. The peaches are coated in a rich caramel sauce. The caramel and peach pair wonderfully together. Once slightly cooled, serve these muffins with a generous scoop of clotted cream.
Ingredients
- 60g / 2¼oz caster sugar - for the caramel
- 410g can peach halves in syrup, drained, but keep 50ml / 2fl oz syrup from the tin
- 2 pinches salt
- 200g / 7oz self raising flour
- 70g / 2½oz castor sugar
- 150ml / ¼ pint milk
- 2 medium eggs
- 40g / 1½oz unsalted butter, melted
WEIGHT CONVERTER
Method
- Place 60g / 2¼ oz sugar into the slow cooker stoneware and cook on the hob over a low heat until the sugar melts and turns a light caramel. Add the peach halves to the dish, round side down.
- Mix the salt, flour and 70g / 2½oz sugar in a large bowl. Add the milk, eggs and 50ml / 2fl oz syrup and beat to a light batter but do not overbeat.
- Meanwhile place the stoneware onto the heating base. Brush the inside of the stoneware with melted butter, then add the remainder to the batter mix.
- Pour the batter mix over the caramel peaches. Place the lid on top and cook on Low for 2-3 hours, or on High for 1-2 hours.
- Once cooked carefully run a knife around the outside of the muffin, place a small plate on top and carefully invert onto the plate.
Top tips for making peach muffins
Add in one or two drops of vanilla extract for a twist. The hint of vanilla works perfectly with the peaches.
Read our tried and tested reviews of the best slow cookers
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