Pecan Peach Muffins
By Yankee Magazine|Mar 03 2004|
These treats are a breakfast favorite at the Snowvillage Inn in Snowville, New Hampshire.
Yield
12 muffins
Total Time
25 minutes
Ingredients
FOR THE TOPPING:
1/2 cup chopped pecans
1/3 cup firmly packed light-brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons salted butter, melted
FOR THE MUFFINS:
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup salted butter, melted
1/4 cup milk
1 large egg
3 medium-size peaches, peeled, pitted, and diced (about 1-1/2 cups)
Instructions
Preheat oven to 400°. Line the cups of a standard muffin tin with paper baking liners, or mist with nonstick cooking spray.
To prepare the topping, combine pecans, brown sugar, flour, and cinnamon together in a small bowl. Add melted butter, stirring until mixture is crumbly. Set aside.
To prepare muffins, whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. In a small bowl, whisk melted butter, milk, and egg until blended. Pour into flour mixture and stir until moistened. Fold in peaches.
Spoon batter into muffin cups. Sprinkle topping over batter. Bake 20—25 minutes, or until a wooden pick inserted in center comes out clean.
