| | Directions | | Place peaches in a bowl and cover with 1/2 cup of the sugar. Allow the peaches to sit for 1 hour. Preheat oven to 400°. Lightly grease 24 muffin cups (or use paper liners). Cream softened butter and remaining sugar until smooth. Add eggs, one at a time, and beat until fluffy. In a bowl, combine 3 1/2 cups flour, baking powder and salt. Alternately fold in the flour mixture and milk to the creamed sugar and eggs, being careful not to overmix. Fold in the peaches. Spoon 1/4 cup batter into each prepared cup. In a small bowl, combine remaining flour, brown sugar, pecans and cinnamon. Mix well. Add the 4 tablespoons cold butter, using your hands mix until it is coarse crumbs. Sprinkle 1 tablespoon crumb mixture on each muffin. Place in oven and bake 15 - 20 minutes or until golden brown. |
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| Ingredients | | - |  | 2 cups finely chopped fresh or frozen peaches |
| - | | 1 1/2 cups sugar |
| - | | 1 stick Butter, softened (1/2 Cup Stick) |
| - | | 2 Eggs |
| - | | 1 1/2 cups milk |
| - | | 4 cups flour |
| - | | 4 teaspoons baking powder |
| - | | 1 teaspoon Salt |
| - | | 1/4 cup brown sugar |
| - | | 1/4 cup ground pecans |
| - | | 1/4 teaspoon cinnamon |
| - | | 4 tablespoons cold butter |
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