Sour Cream Peach Streusel Muffins

Yesterday was our annual peach-and-blackberry-picking trip to Homestead Farm in Maryland. So there has been and will be much peach and blackberry baking. A perfect opportunity to try a slew of new recipes, starting with this one.

Got it from a recipe website called CHOW, which credits their sources - something I really appreciate. So it came from a book called At Home with Magnolia by Allyssa Torey, but I had to tweak it slightly. The streusel topping was ridiculously disproportionate to the muffins so I've halved it here, and it still may be too much. And frankly it didn't have enough peaches for me so I'd add a little more next time, though you don't want to make them too moist.

Anyway, happy breakfast or dessert. Happy peach season!

Streusel Topping
1/2 all-purpose flour
1/2 cup sugar
1/4 tsp cinnamon
1/4 cup unsalted butter, softened and cut into small pieces

Muffins
1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 T unsalted butter, softened
3/4 cup sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
3/4 cup sour cream
1 1/2 cups blanched peeled coarsely chopped ripe peaches (about 2 to 3)

1. Preheat oven to 350. Grease and lightly flour 12 muffin cups.

2. To make the topping: In a medium bowl combine flour, sugar and cinnamon. Using pastry blender or fingers, cut in the butter until mixture resembles coarse crumbs. Set aside.

3. To make the muffins: In a small bowl whisk or sift flour, baking powder, baking soda, and salt. Set aside.

4. In large bowl, cream butter on medium speed until smooth. Add sugar gradually and beat until fluffy. Add egg, egg yolk, and vanilla and beat well. Add dry ingredients and mix until just combined. Stir in the sour cream. Fold in the peaches.

5. Spoon batter into muffin cups. Sprinkle the topping over the muffins, being sure to keep crumbs within the muffin cups. Bake for 20 to 25 minutes or until cake tester comes out clean.