This recipe is from Tate's Bake Shop. I was introduced to Tate's when I bought some of their chocolate chip cookies at a local organic market. They were great. I went on their website and signed up for emails. Each month I get a newsletter with a recipe. This is the first time I actually made one of their recipes.
I made quite a few more than 15 muffins from this batter. I also had to bake it a bit longer than 25 minutes. I think it was more like 30 - 35 minutes for baking these. I added the struesel that was suggested. The recipe I used from http://www.myrecipes.com/ made way too much streusel but it was still pretty darn yummy. You could halve the recipe for the streusel.
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ cup sugar
1-¼ cup buttermilk
1 tablespoon vanilla
2 large eggs
¾ cup melted butter
2 cups peeled, pitted, chopped peaches
(1) Preheat oven to 400 degrees. Grease fifteen 3 x 1 ½ inch muffin cups.
(2) In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and sugar.
(3) In a medium bowl, combine buttermilk, vanilla and eggs. Whisk mix to combine eggs. Add melted butter.
(4) Fold liquid ingredients into the dry ingredients. Fold in peaches.
(5) Bake muffins for 25 minutes or until a cake tester or toothpick inserted in the center of a muffin comes out clean.
Optional: add your favorite streusel top before placing in the oven if you prefer a sweeter muffin.
Yield: 15 muffins
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Beat butter at medium speed with an electric mixer until creamy;
Gradually add granulated sugar and brown sugar, beating well;
Add flour, cinnamon, and nutmeg;
Beat just until blended.
The Creative Cook