Peach Muffins

Peach Muffins
A Sprinkle of This and That

originally from Southern Living


1/4 cup unsalted butter, softenend

1/3 cup sugar

1 egg

2 1/3 cup flour

1 Tbsp baking powder

1/2 tsp salt

3/4 cup milk

1 tsp vanilla extract

1 1/2 cups fresh or frozen peeled peaches, chopped

1/4 cup sugar

3 Tbsp flour

1/4 tsp ground cinnamon

2 1/2 Tbsp unsalted butter


Preheat oven to 375 degrees. Beat 1/4 cup butter until creamy.  Gradually add sugar and mix until fluffy.  Add the egg and mix until blended.  Combine flour, baking powder and salt.  Slowly add the flour mixture to the flour mixture alternating with the milk.  Mix in the vanilla extract.  With a spoon, stir in the peaches.  If using frozen peaches, chop first then let defrost prior to adding them to the batter.  Spoon batter into a cupcake lined muffin pan, filling 2/3 of the way.  Combine the 1/4 cup sugar, 3 Tbsp flour and cinnamon.  Cut in 2 1/2 Tbsp butter with a pastry blender or a fork until you have created crumbs.  Sprinkle on top of each muffin.  Bake at 375 degrees for 20-25.  Remove from oven and cool on wire racks.