Fresh Peach Muffins with a Pecan Crumb Topping

           

   4      cups          finely chopped fresh or frozen peaches 

   1 1/4  cups           sugar, divided 

  10      tablespoons   oil 

   2                    eggs 

   1 1/2  cups          milk or peach nectar 

   3 1/2  cups          flour 

   3 1/2                teaspoons baking powder 

   1      teaspoon      peach extract or flavoring 

   1      teaspoon      salt 

                        —–Topping—– 

   1      cup           flour 

     1/2  cup           brown sugar 

     1/2  cup           ground pecans 

     1/2  teaspoon      ground cinnamon 

   8      tablespoons   cold butter 

1. Preheat the oven to 375 degrees F. 

2. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix 

thoroughly. Allow the peaches to sit for 1 hour. 

3. Using an electric mixer, fitted with a paddle, cream the butter and 

remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. 

Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a 

mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. 

Remove the bowl from the mixer and alternately fold in the milk and flour 

mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup 

of the filling into each prepared muffin cup. 

4. In a small bowl, combine the remaining flour, brown sugar, pecans, and 

cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture 

resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb 

mixture over each muffin cup. 

5. Place in the oven and bake for about 15 to 20 minutes or until golden 

brown. Serve warm with butter. 

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