Baking doesn’t get much easier than homemade muffins. They’re easy to whip up and fill the house with a great fragrant aroma while they are baking.
I don’t recall ever having a muffin filled with peaches so I had to try this recipe when I saw it in a recent Southern Living magazine. The recipe makes a thick batter and the muffins rise well as they bake. The spicy cinnamon complements the flavor of the peaches while the crunchy streusel topping is not overly sweet.
These muffins are perfect with leisurely sips of coffee or tea!
½ cup chopped pecans
1/3 cup firmly packed brown sugar
¼ cup flour
2 tablespoons melted butter
1 teaspoon cinnamon
1½ cups flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced
Stir together pecans and next 4 ingredients until crumbly.
Preheat oven to 400 degrees.
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.
Place paper baking cups in (12-cup) muffin pan.
Spoon batter into cups, filling two-thirds full.
Sprinkle with Pecan Streusel.
Bake at 400 degrees for 20 to 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.
Serve warm or at room temperature.
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!