Peach Muffins with Streusel Topping

Peach Muffins with Streusel Topping


1-1/2 cups all-purpose flour
1/2 cup sugar, divided use
1/2 cup firmly packed brown sugar, divided use
1-1/2 tablespoons powdered milk
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon, divided use
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup water
1 large egg, beaten
3 peaches, peeled, pitted and chopped
2/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable shortening

Preheat oven to 375°F. Grease a muffin tin; set aside. In a large bowl combine first addition of flour, half the sugar, half the brown sugar, powdered milk, baking powder, 1 teaspoon cinnamon and salt.
Cut or rub in the first addition of shortening until mixture resembles coarse meal. Add water and egg and mix just until absorbed. Fold in peaches. Drop into prepared muffin tins, filling each cup about two-thirds.

In a medium bowl, combine second addition of flour, remaining sugar, remaining brown sugar, ½ teaspoon cinnamon, butter and second addition of shortening. Cut or rub together until mixture resembles peas or large granules. If too moist, rub in several teaspoons of flour. Sprinkle streusel on top of batter. Bake until browned and the center springs back when gently pressed with the fingers, 15 to 20 minutes.

Makes 1 dozen muffins.

B-man :wink: