Sour cream-peach muffins

 
                          SOUR CREAM-PEACH MUFFINS
 
 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -