1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2-1/3 cups 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 flour
1/4 teaspoon ground cinnamon
2-1/2 tablespoons butter, chilled

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.
Combine 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. Spoon batter into a greased muffin pan, filling two-thirds full.
For topping, combine 1/4 cup sugar, 3 tablespoons flour and cinnamon; cut in 2-1/2 tablespoons butter with pastry blender or fork until mixture is crumbly. Sprinkle topping over muffins.
Bake at 375 degrees for 20 minutes or until golden. Remove from pans and cool on wire racks.

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