PEACH STREUSEL MUFFINS

Peach Streusel Muffins

Yield

Makes 1 dozen

July 2003

RECIPE BY SOUTHERN LIVING

If you're using frozen peach slices, thaw them; then drain any liquid before chopping.

Ingredients

• 1/4 cup butter or margarine, softened 1/3 cup sugar 1 large egg 2 1/3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk 1 teaspoon vanilla extract 1 1/2 cups fresh or frozen peeled peaches, chopped 1/4 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 2 1/2 tablespoons chilled butter or margarine

How to Make It

Step 1

Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating until blended.

Step 2

Combine 2 1/3 cups flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.

Step 3

Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.

Step 4

Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.

Step 5

Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.