Caramel peach muffin recipe

Click to rate
(75 ratings)
Sending your rating
serves: 4 - 6
Skill: easy
Prep: 10 min
Cooking: 3 hr
(on low slow cooker setting - 1-2 hours on high)
  • We earn a commission for products purchased through some links in this article.
  • Fancy doing some baking but don’t have much time? Use your slow cooker! It takes just 10 mins to prepare this easy muffin


    • 60g / 2¼oz castor 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


    • 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 tip for making Caramel peach muffin

    Serve warm with a large spoon of clotted cream on top.

    Click to rate
    (75 ratings)
    Sending your rating