Friday, October 10, 2014

PEACH MUFFINS WITH PECAN STREUSEL TOPPING

This is another favorite recipe from an old Southern Living magazine.

Pecan Streusel:
1/2 cup finely chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tbsp melted butter
1 tsp ground cinnamon

Stir all ingredients together until crumbly; set aside.

Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners.

Combine the flour, sugar, baking powder, cinnamon and salt together in a large bowl; make a well in the center.

Stir the butter, milk, and egg together and add to the well in the dry ingredients; stir just until moistened. Gently fold in the peaches.

Lightly spray the paper muffin cups with nonstick cooking spray. Spoon batter into the paper cups filling each about 2/3 full. Sprinkle the streusel over the tops of the batter.

Bake at 400 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool in the pan on a wire rack for 10 minutes before removing from pan.

Muffins are delicious served either warm or at room temperature.

Yield: 12 muffins


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