This Peach Muffins Recipe with Streusel Topping makes the best muffins using fresh, frozen or canned peaches!
An amazing muffin recipe for breakfast, brunch, lunch or snack time.
Make an extra batch, and freeze them for a lunch bag treat!
Note - If you are using canned peaches for this recipe, drain the peaches through a strainer and discard the excess liquid.
If you are using frozen peaches for this recipe, thaw them in a strainer over a bowl first, and discard the excess liquid.
2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 tbsp. baking powder
1 cup butter
1/2 tsp. cinnamon
3/4 cup milk
1 1/2 tsp. vanilla extract
2 cups sliced, fresh, canned or frozen peaches
In a bowl, combine the four with the sugar and baking powder.
Using a pastry blender or a fork, or your fingers(!), cut in the butter until it is in small pieces.
Transfer 3/4 cup of this mixture to a small bowl, add and stir in the cinnamon, and then set aside.
In another bowl, using a whisk, combine the eggs, milk and vanilla until well mixed.
Add the egg mixture to the flour mixture and stir just until combined. Do not over mix.
Gently stir in the sliced peaches.
Spoon batter into greased or paper lined muffin cups, and sprinkle each muffin with the reserved cinnamon/crumb mixture.
Bake at 350° f for 30 - 35 minutes.
Makes about 12 muffins.
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