Makes: 17 muffins Prep time: 30 minutes Bake time: 20 to 22 minutes
1 and 3/4 cups Dixie Crystals granulated sugar
3 eggs, lightly beaten
2 cups peeled and chopped fresh peaches
1 and 1/4 cups canola oil
2 teaspoons best quality vanilla extract
1/4 teaspoon ground nutmeg
2 and 1/2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
3 cups all purpose flour
2/3 cup Dixie Crystals brown sugar
1/2 cup all purpose flour
2 teaspoons ground cinnamon
1/4 cup melted, unsalted butter
1 cup chopped pecans, (optional)
Preheat your oven to 400 degrees. Line two muffin pans with paper liners, or well grease each one with butter.
Peal, pit and chop 2 cups of peaches. You want the pieces to be about 1/4 inch big, or a nice small bite size.
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, cinnamon and nutmeg.
Stir in the oil, vanilla, eggs and peaches and stir until moist. Let the batter sit for 5 minutes.
With an ice scream scoop, place the batter into the prepared pans. Fill them about 3/4 full.
Scoop about a tablespoon of streusel over the batter.
Bake for 12 minutes, then rotate the pans.
Bake for another 8 to 10 minutes until the muffins spring back when touched in the middle.
Cool in the pan for 10 minutes
With an offset spatula, take each muffin out and place them on a wire rack to cool.
Keep in an airtight container for a few days. Wrap in wax paper and foil and freeze any leftovers.