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Peach Cobbler Muffins

For the Muffins:
 1 ¼ cups all-purpose flour
 1 ½ tsp baking powder
 ½ tsp salt
  cup white sugar
 1 cup chopped fresh (or canned) peaches
 ½ cup whole milk
 1 egg
 ¼ cup vegetable oil
 1 tsp vanilla extract
For the Streusel Topping:
 ¼ cup all-purpose flour
 3 tbsp white sugar
 ½ tsp baking powder
 ½ tsp cinnamon
 4 tbsp cold unsalted butter
For the muffins:

Preheat oven to 350⁰ F and prepare a large muffin tin with 12 muffin cups.


Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.


Add the peaches and stir well to coat.


Add the milk, egg, oil, and vanilla extract, and stir together with a rubber spatula just until the flour disappears.


Portion the batter out into the muffin cups evenly (about ¾ full).

For the topping:

Combine the flour, sugar, and cinnamon and baking powder in a small bowl and stir.


Add the cold butter in chucks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.


Top the muffins with a spoonful of the streusel topping.


Bake at 350⁰F for about 20 minutes until golden brown and a toothpick inserted into one of the muffins come out clean.