Celebrate! It's Peach Season:)

Are you a peach fan? There is nothing like a fresh peach, juice running down your arm while you're eating a perfect, summer peach - a little bit of heaven! I found this recipe for a peach muffin with a crumble top that makes eating peaches a little bit easier. It's got a lovely tender crumb with a nice bit of crunch from the topping and filled with peaches - how could it not be good?

Crumb Topping
In a bowl mix together until crumbly and set aside
1/3 c. b. sugar
1 tbsp. sugar
1 tsp. cinnamon
2/3 c. flour (not packed but spooned into measuring cup)
1/4 c. unsalted, melted butter

Peach Muffin
In the bowl of your stand mixer, add in and beat until creamy and smooth
1/2 c. unsalted butter (room temp)
Add in and beat for about 2 minutes
1/2 c. packed b. sugar
1/4 c. sugar
Add in a beat for another minute
2 large eggs
1/2 c. sour cream (or yogurt)
2 tsp. vanilla

In a large bowl, mix together
1 3/4 c. flour
1 tsp. b. soda
1 tsp. b. powder
1/2 -3/4 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt

Pour the wet ingredients into the dry and gently mix together
Add in
3 tbsp. milk
Mix until combined but don't over mix

Gently add in with a wooden spoon or rubber spatula
1 1/2 c. peeled, chopped peaches

Spoon into a prepared muffin tin (either line with paper liners or grease).
Muffin tins should be full of batter - right to the top.

Sprinkle with crumble mixture.

Bake at 425 for 5 minutes, turn down your oven to 350 for an additional 12-15 minutes until a toothpick comes out clean or the top bounces back when lightly pressed.

Enjoy!