Peach-Pecan Muffins

I looked high and low for this recipe a few weeks, months, years, ago. I have no idea how long ago, I think my mind has gone. Something was going on at church and I needed muffins. I ended up asking my friend Joyce@OctoberFarm for a recipe, and that was wonderful. Of course this morning I found my recipe. I hope you enjoy these, but the real reason I'm posting it is so I will know where to look for the recipe the next time I need it.

12 muffins
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<em>Pecan Streusel</em>
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons melted butter
1 teaspoon cinnamon

<em>Muffins</em>
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced
12 paper baking cups
Vegetable cooking spray

1. Prepare Streusel: Stir together pecans and next 4 ingredients until crumbly.

2. Prepare Muffins: Preheat oven to 400 degrees F. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together butter, milk, and egg; add to dry ingredients, stirring just until moistened. Gently stir in peaches.

3. Place paper baking cups in 1 (12-cup) muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Sprinkle with Pecan Streusel.

4. Bake at 400 degrees F. for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and serve warm or at room temperature.

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