For the Muffins

1 ¼ cup all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
⅔ cup white sugar
1 cup chopped fresh peaches -or canned and well drained
½ cup whole milk
1 egg
¼ cup vegetable oil
1 tsp. vanilla extract

For the Streusel Topping

¼ cup all-purpose flour
3 Tbsp. white sugar
½ tsp. baking powder
½ tsp. cinnamon
4 Tbsp. cold unsalted butter


Prepare the Streusel Topping

Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.
Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs. Set aside.

Prepare the Muffins

Preheat your oven to 350° F.

Prepare a large muffin tin with 12 muffin cups or grease each well with butter.

Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.

Add the peaches and stir well with a rubber spatula to coat.

Add the milk, egg, oil, and vanilla extract, and stir together with a rubber spatula just until the flour disappears.

Portion the batter into the muffin cups evenly – about ¾ full.

Top the muffins with a spoonful of the streusel topping.

Bake at 350° F for about 20 minutes or until golden brown and a toothpick inserted into one of the muffins comes out clean.

Let cool for 10 minutes and move the muffins to a cooling rack.

Serve warm or let cool and store in an airtight container for 3 days.


Buttermilk biscuits and sausage gravy from scratch