PEACH STREUSEL MUFFINS


TOPPING 

1/2 cup chopped pecans 
1/4 cup all-purpose flour
1/4 cup granulated sugar 
2 tablespoons butter at room temperature 
1/4 teaspoon ground cinnamon

BATTER 
1-1/2 cups all-purpose flour 
3/4 cup granulated sugar 
2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
/4 teaspoon ground nutmeg 
2 large eggs
1 cup sour cream
(or substitute buttermilk + yogurt
combined to equal 1 cup) 
1/4 cup (1/2 stick) butter melted
then cooled to room temperature
1 teaspoon vanilla 
1 cup diced peaches
(fresh are best, but frozen then thawed can be used)

Directions
Heat oven to 375 degrees.
Cut large squares of wax paper to use as muffin cups.
Stuff wax paper square in muffin cup.
(Corners will overhang to give a rustic look.)
Combine struesel topping ingredients into a medium size bowl.
Mix with a pastry blender,
then crumble with fingers until mixture looks like chopped nuts.
Set aside.
To make the muffin batter, sift together all dry ingredients in a large bowl
Break eggs into another bowl.
Add sour cream.
Mix with a whisk by hand.
Mix in vanilla.
Whisk in melted butter until blended.
Stir in diced peaches.
Pour egg mixture over flour mixture and fold until dry ingredients are moistened.
Do not over mix, or muffins will be tough.
Fill muffin tins to top of pan with batter.
Top each muffin with a generous amount of streusel topping. Lightly pat in.
Bake until tops are golden brown -
about 30 minutes for large muffins.
Remove from pans and cool on wire rack.