Moist Fresh Peach Muffins topped with cinnamon pecan crumb topping. Perfect for summer baking.

Scale

1 1/2 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter melted and cooled

1/4 cup milk

1 egg

2 medium peaches peeled, pitted and cubed

1 teaspoon lemon juice

1/2 cup chopped pecans

1/3 cup light brown sugar

1/4 cup all purpose flour

1 teaspoon cinnamon

2 tablespoons melted butter

1. Preheat oven to 400 degrees. Grease muffin tin or use liners.

2. Combine topping ingredients until crumbly and set aside.

3. Mix flour, sugar, baking powder, cinnamon and salt.

4. Whisk melted butter, milk and egg.

5. Toss peaches with lemon juice.

6. Fold wet mixture into dry mixture.

7. Fold in peaches.

8. Fill muffin cups 3/4 full and sprinkle topping.

9. Bake 20-25 minutes until toothpick comes out clean.

10. Cool slightly before removing from pan.

Use ripe peaches for best flavor.

Do not overmix batter.

Store in airtight container up to 3 days.