Peach Streusel Muffins

Beat ¼ cup butter at medium speed with electric mixer until creamy; gradually add 1/3-cup sugar, beating until light and fluffy. Add egg, beating until blended.

Combine 2 1/3 cups flour, baking powder, and salt. Add flour mixture to butter; mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in chopped peaches.

Spoon batter into greased or paper lined muffin pan, filling two-thirds full.

Combine ¼ cup sugar, 3 tablespoons flour, and cinnamon; cut in 2-½ tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.

Bake at 375 for 20 minutes or until golden. Remove from pans and cool on wire racks.

NOTE: This is from the July 2003 Southern Living. I used unsalted butter, altho it called for butter or margarine. I also sifted my flour, altho it did not say to do this. Back in the days when Mother made "home made" cakes (before mixes!), she always said to start and end with dry ingredients when alternating them with milk. This is what I did, altho it did not say to do so. I used fresh peaches, altho the directions say that if you use frozen ones, to be sure and thaw and drain them well before chopping them up to use.