I can’t get enough of peaches these days. I have been eating them fresh, making preserves, freezing peaches and cooking with them. This recipe is one of my favorites.

I hadn’t made them in a long time, so I decided today was the day. Now I remember why I liked them so much. Perfect crumbly texture, not too sweet, and that streusel topping.

They can be for more than breakfast, too. Split, topped with sweetened fruit and ice cream, these muffins make a great “shortcake” dessert.

While they are really great warm from the oven, these muffins are still fine the next day, or even the day after that, assuming they last that long. They freeze, well, too.

Peach Streusel Muffins

Streusel topping:
1/3 c. flour
1/3 c. brown sugar
½ t. nutmeg
4 T. cold butter

Batter:
2 c. flour
½ c. sugar
¼ c. brown sugar
1 T. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
½ c. cold butter- 1 stick
2 eggs
¾ c. half and half or buttermilk
1 t. vanilla
1 c. finely chopped fresh peaches, about 1 large
½ c. finely chopped pecans, optional

Heat oven to 375. Line 15 muffin tins with paper liners or grease them. Set aside. Make streusel by mixing together flour, sugar and nutmeg in a small bowl. Use your fingers, or a pastry blender, to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside. Make batter: In medium bowl combine flour with sugars and other dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl beat eggs and add half and half and vanilla. Stir into flour mixture and fold in until just mixed. Mixture will look lumpy. Fold in peaches and nuts, if using. Scoop batter into prepared tins, filling about ¾ full. I get more than 12 from this recipe- normally about15, but it depends on how full you fill them. Sprinkle the tops with streusel. Place muffin tins on a baking sheet and bake for 20 or until golden brown. Cool a little before serving, if you can wait.