Instructions

• Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
• Mix the flour and sugar in a small bowl.
• Work the cold butter into the flour mixture using a fork, pastry cutter, or your hands until you have pea-sized crumbles. Refrigerate the streusel topping while you prepare the batter.
• Whisk the flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.
• Cream the butter and sugar in a large mixing bowl by beating on high speed with an electric mixer for 2 minutes.
• Scrape the sides of the bowl, add the eggs and vanilla, and mix on low speed until combined, then increase to high speed and beat for an additional minute.
• Alternate adding the flour mixture and the milk with the mixer running on low speed until all of the ingredients are added and no dry flour is visible. Then fold in 1 heaping cup of chopped peaches.
• Divide the batter evenly between each muffin cup, filling each cup almost to the top. Then place the remaining peaches on top of the muffin batter. Sprinkle the streusel mixture over each and press gently so the streusel sticks onto the muffins.
• Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and cool in the muffin pans for 5 minutes, then transfer them to a wire rack and cool an additional 10 minutes before eating.