Peach Streusel Muffins
These are really good with fresh peaches. They smell amazing when they are baking…and they taste really great too.
Source: Southern Living, March 2003
- Terry
INGREDIENTS
- ¼ cup butter or margarine, softened
- ⅓ cup sugar
- 1 large egg
- 2⅓ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 teaspoon vanilla
- 1½ cups fresh or frozen peeled, peaches, chopped
- ¼ cup sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon cinnamon
- 2½ tablespoons chilled butter or margarine
INSTRUCTIONS
Beat ¼ cup butter at medium speed with an electric mixer until creamy; gradually add ⅓ cup sugar, beating until light and fluffy. Add egg, beating until blended.
Combine 2 ⅓ cups flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla, and fold in chopped peaches.
Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
Combine ¼ cup sugar, 3 tablespoons flour, and cinnamon; cut in 2½ tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
Bake at 375° for 20 minutes or until golden. Remove from pans and cool on wire racks.
Makes 1 dozen.
Note: If you are using frozen peach slices, thaw them; then drain any liquid before chopping.