Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
1/4 c All-purpose flour
1/4 c Sugar
1/4 ts Ground cinnamon
2 tb Unsalted butter, softened
-----MUFFINS-----
3 Med. peaches, pitted, diced
1/2 c Milk
1 Lg. egg
1/2 c Sour cream
1 t Vanilla extract
4 tb Butter, melted
2 c All-purpose flour
1/2 c Sugar
1 tb Baking powder
1/4 ts Baking soda
1/4 ts Salt
Prepare topping: In small bowl stir together the
flour, sugar and cinnamon; with a fork, work in the
butter until crumbly. Refrigerate until needed.
Preheat oven to 400F. Line 12 muffin cups with paper
liners or generously butter the cups and the top of
the pan around the muffin cups. In a medium bowl,
whisk the egg. Then whisk in the sour cream, milk,
vanilla and melted butter. Stir in the diced peaches.
In a large bowl, stir together the flour, sugar,
baking powder, baking soda and salt. Pour in the sour
cream-peach mixture all at once and stir quickly, just
to moisten; the batter will be thick and lumpy. Spoon
into muffin cups, dividing it equally until the cups
are full. Quickly crumble the topping over the batter.
Bake at 25 to 30 minutes or until golden brown. The
tops will spring back when lightly touched. Let cool
in the pan for 5 minutes and then carefully remove and
cool on a rack. Cool 10 to 15 minutes. Serve warm.
