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about 12 large or 16 medium muffins or 2 to 2½ dozen mini muffins


  • Streusel Topping (see note)
  • ½ cup flour
  • 1/3 cup light brown sugar or the equivalent of 1/3 cup brown sugar in granulated brown sugar substitute, firmly packed
  • ¼ cup butter or margarine, at room temperature



  • 1¾ cups sifted flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup butter or margarine, at room temperature
  • ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute
  • 1 egg or the equivalent of 1 egg in egg substitute, IE, Egg Beaters, or 2 egg whites
  • Milk or reduced-fat or skim milk as needed
  • 1 cup cut-up (bite-size pieces) peeled fresh peaches or nectarines


In a small bowl, combine ½ cup flour and brown sugar, mixing well.  With a pastry blender, cut in butter or margarine, until mixture resembles small pebbles; set aside.  Sift together 1¾ cups flour, baking powder, and salt; set aside. 


In a medium bowl, cream butter and sugar together until light and fluffy.  Break egg or egg whites into a measuring cup and add enough milk to measure 1 cup; add to butter mixture. Add dry ingredients, stirring until just moistened.  Fold in peaches.


Fill muffin cups (2 ½ to 2 3/4 inches in diameter) lined with paper baking cups about two-thirds full.  Sprinkle streusel topping over each muffin, dividing evenly.  Bake in a preheated hot oven (400 degrees F.) 25 minutes or until done and lightly browned.


Note: Bake mini muffins in a preheated hot oven (400 degrees F.) about 20 minutes or until golden brown and done.


Note: May omit Streusel Topping, if desired.  Muffins will be slightly smaller in size.


Variations: Omit peaches; use 1 cup red or black raspberries or blackberries, if desired.  May also use thawed frozen whole blackberries or raspberries.  Or, omit peaches and add 1 cup cut-up (bite-size pieces) peeled fresh mango. 

May add ½ cup chopped pecans or English walnuts to streusel topping mixture, if desired.

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