Roasted Peach Caramel Muffins
Raosted Peach Caramel Muffins
muffins layered w/ roasted peach bourbon caramel, fresh peaches, streusel, & topped w/ whipped greek yogurt
Hey there, good people! (It’s good to be back!) Kay here with a simple sweet treat you can make it home.
First off, although it’s been said plenty. . .WHAT. A. YEAR. Happy to have to here with us!
Thank you for your kind words and welcomes upon our return. We have so much in store and are happy to return energized and ready for new recipes and adventures!
Let’s get right into it!
Peach season is upon us . . .
Can there be too many peaches?
Peach season has started in Alabama, the season running from around Memorial Day to Labor Day.
The peaches in this recipe are from Chilton county, which many Alabama natives will unapologetically tell you are better than any Georgia peaches. (We prefer to stay out of that debate lol.)
All about the caramel…
Making caramel from scratch requires a watchful eye, so don’t walk away.
There are so many techniques, recipes, and successful ways to make caramel. We have a few go-to’s depending upon the recipe. (For instance, Ann’s quick go-to is a dry method caramel, which does not use water. This also results in smooth, flavorful caramel.)
Caramel deserves its own post, so we will possibly expand upon this subject in the future.
(If you prefer dulce de leche, I have a recipe for that here.)
For the purpose of this recipe, we’re using a simple wet method recipe that’s fairly foolproof.
All of this to say…make the caramel from scratch. Just do it.
All you need for a basic caramel is a heavy-bottomed saucepan, whisk, strainer, granulated sugar, butter, water, cream, and an optional pastry brush.
The main tip: DO NOT WALK AWAY.
Caramel requires patience and a watchful eye. If you burn your sugar, you must start over.
Heat your sugar and water on medium heat, whisking until completely dissolved.
When completely dissolved, stop stirring completely and bring to high heat.
Heat for 6-12 minutes, until sugar is an amber color. DO NOT STIR. (Use a pastry brush dipped in water to lightly brush away sugar on the sides of the pan.)
When the sugar is amber, immediately remove from heat and add heavy cream, slowly whisking in. It will bubble up a lot! This is why you want a bigger saucepan.
Whisk in butter.
Carefully pour caramel through a strainer to ensure it’s smooth.
Add extras such as salt or bourbon.
Cool and serve.
Store in the fridge for two weeks in an airtight container.
roasted peach bourbon caramel
So how do we make a basic caramel into this peach caramel? One more tool and an extra step.
Using a blender, combine the peaches and cream.
The peaches are seasoned with cardamom, ginger, cinnamon, and sorghum. Then peeled, chopped, and roasted at 375* for 15 minutes. Allow the peaches to cool, and then blend with cream. The cream is added after heating the sugar just like your basic caramel recipe.
simple ingredients
A little extra something to finish it off.
A good filling, topping, sauce, or dip can elevate a simple recipe. I wanted something creamy and a little sweet to top the muffins, but not frosting.
(Pictured: Heavy cream, greek yogurt, powdered sugar, cinnamon, honey, and sorghum.)
whipped greek yogurt
Easy and tasty level-up.
Using an electric mixer, I whipped the heavy cream, greek yogurt, powdered sugar, cinnamon, and sorghum on high speed until light and airy. Then I simply put it into my favorite little jar and topped it with honey.
Less than five minutes for something versatile and delicious.
After eating this, ideas of frozen desserts, pastry fillings, and things to put this on ran endlessly.
This base muffin recipe is one you’ve seen before, and definitely will again on the blog.
Muffins with layers of filling and streusel are our kinds of muffins.
If you made my Blueberry Jam Muffins you’ll notice that this recipe is basically the same, minus the added greek yogurt, and adjustments of water, flour and sugar.
Check all of the full recipes below. You’ve got this!
Happy baking, good people.
- Kay
