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These slow-cooked peach muffins are baked in a slow cooker for the ultimate flavor.
Prepare and bake these peach muffins ahead of time, leaving about three hours in a slow cooker. Slow cooking of these muffins makes them extra soft, dense and tasty. The peaches are coated in a rich caramel sauce. Caramel and peach go together wonderfully. Once cooled slightly, serve these muffins with a generous scoop of sour cream.
Ingredients
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60g / 2¼oz powdered sugar – for the caramel
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410 g can of peach halves in syrup, drained, but keep 50 ml of syrup from the can
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2 pinches of salt
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200g / 7oz of self-rising flour
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70g / 2½oz of powdered sugar
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150 ml / ¼ pint of milk
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2 medium eggs
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40g / 1½oz unsalted butter, melted
Method
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Put 60 g of sugar in the stoneware of the slow cooker and cook on the baking sheet over low heat until the sugar melts and becomes a light caramel. Add the peach halves to the dish, round side down.
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Combine salt, flour and 70g sugar in a large bowl. Add the milk, eggs and 50 ml of syrup and beat to a light paste but without beating too much.
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Meanwhile, place the stoneware on the heating base. Brush the inside of the stoneware with melted butter, then add the rest to the dough mixture.
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Pour the batter mixture over the caramel peaches. Place the lid on top and cook on low heat for 2-3 hours or on high power for 1-2 hours.
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Once cooked, carefully run a knife around the outside of the muffin, place a small plate on top, and carefully invert onto the plate.
The best tips for making peach muffins
Add a drop or two of vanilla extract for a twist. The hint of vanilla goes perfectly with peaches.
Read our tested and approved reviews of the best slow cookers
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