Peanut butter and salted caramel-filled muffins
- 50ml golden syrup
- 40g butter
- 40g demerara sugar
- 50g castor sugar
- 60ml (¼ cup) fresh cream
- 7,5ml (1½ tsp) Maldon Sea Salt flakes
- 280g cake flour
- 80g castor sugar
- 10ml (2 tsp) baking powder
- pinch salt
- 100g crunchy peanut butter
- 250ml (1 cup) milk
- 1 egg, beaten
- 50g butter, melted
- 50g salted peanuts, roughly chopped + extra, to garnish
- fresh figs, to garnish
For the filling, heat the syrup, 40g butter, demerara sugar and 50g castor sugar together in a small saucepan and bring to a boil. Remove from heat and stir in the cream and sea salt. Return to the heat and allow to simmer, 2 – 3 minutes. Pour into a metal bowl and set aside to cool.
For the muffins, preheat the oven to 180°C and grease a standard (12-well) muffin tray.
Mix together the flour, 80g castor sugar, baking powder and pinch of salt in a large mixing bowl. Add the peanut butter and mix to combine. Stir in the milk, egg and 50g melted butter. Pour the mixture into the muffin wells, sprinkle with the peanuts and bake until golden brown, 15 – 20 minutes. Turn out onto a wire rack to cool.
Make an incision in the top of each muffin and fill the centres with the salted caramel. Serve the muffins with a side of extra salted-caramel sauce garnished with peanuts for dipping, and decorate the plate with fresh figs.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis