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.
- 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
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