2 cups finely chopped fresh peaches
1 1/2 cups sugar
1/2 cup butter, at room temperature
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup pecans, very finely chopped
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
Preheat the oven to 400° F.
Line two standard-sized muffin pans with paper liners.
Place peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour.
In large mixing bowl, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes.
In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt.
Alternately fold in the milk and flour mixture into creamed mixture, being careful not to over mix. Fold in the peaches.
Spoon 1/4 cup of the filling into each prepared muffin cup.
In a small bowl, combine the remaining 1/2 cup flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the crumb mixture over batter in each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.
YIELD: 2 dozen muffins