Peach Struessel Muffins

I had a case of delicious Colorado peaches and although we love to eat them, we are only able to do so much before they start to get overly ripe.  So, I have been researching peach recipes and bookmarking my favorites in order to get through the peaches.  I would hate for them to go to waste!  These muffins were easy to make and delicious!  I made a double batch and then froze half of them (uncooked batter in muffin papers) and baked half of them up for a gathering I was going to.  They were delicious and it is so nice to have a variety of muffins ready to bake right in the freezer.  Best trick ever, Sarah B.!

Peach Streusel Muffins

Recipe from www.myrecipes.com

1/4 c. butter, softened
1/3  c. sugar
1 large egg
2 1/3 c. all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla extract
1 1/2 c. fresh or frozen peaches, peeled and chopped
1/4 c. sugar
3 Tbsp. all purpose flour
1/4 tsp. cinnamon
2 1/2 Tbsp. butter, chilled

Instructions:

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 2 1/3 cups 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 muffin batter into greased or paper-lined muffin pan, filling two-thirds full.

Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.

Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

Food for Thought: I did not in any way make these sneaky or healthier in any way, there are easy things that could be done.  Substitute whole wheat flour for half of the flour; use 1 Tbsp flaxseed meal mixed with 3 Tbsp. warm water instead of the egg. Hope you enjoy them!