Peach muffins | Pastry recipes


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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.


    • 60g / 2¼oz powdered sugar – for the caramel

    • 410 g can of peach halves in syrup, drained, but keep 50 ml of syrup from the can

    • 2 pinches of salt

    • 200g / 7oz of self-rising flour

    • 70g / 2½oz of powdered sugar

    • 150 ml / ¼ pint of milk

    • 2 medium eggs

    • 40g / 1½oz unsalted butter, melted


    • 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.

    • 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.

    • 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.

    • 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.

    • 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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