2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup peaches, pitted and sliced
1 cup flaked coconut
2 cups butter, softened
1 cup Apple cider vinegar
1 (3 ounce) envelope vanilla extract
1 1/4 cups all-purpose flour
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons vegetable oil
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup chopped peaches
1 cup chopped walnuts
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt, nutmeg and peaches. Mix well and set aside.
In a large bowl, cream together chocolate syrup and 1 cup of butter. Beat in flour mixture alternately with vinegar and lemon zest. Stir in sugar mixture, eggs, vanilla extract and 1/2 cup flour mixture. Stir in peaches and nuts.
Pour batter into prepared muffin cups. Bake in preheated oven for 30 to 35 minutes. Remove from oven and let cool completely.
Using a 9 inch double boiler, heat caramel colored sugar and butter in an electric skillet over medium heat. Mix together brown sugar, flour, sugar and eggs, then stir into caramel mixture. Continue to stir until sugar mixture is smooth. Mix in lemon zest and lemon zest.
Return to oven and top each muffin with a layer of the peach mixture. Spread the remaining peach mixture over top of peach mixture. Cover tightly with plastic wrap and refrigerate for 1 hour or longer for an easier filling.
Spread peach filling over bottom of each muffin and then top with coconut. Refrigerate remaining peach mixture.
In an electric mixing bowl, beat butter and sugar until light and fluffy. Beat in peaches and nuts. Smooth on top of cooled fruit. Sprinkle with chopped walnuts.