1 1/4 cup all-purpose flour 1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup of white sugar
1 cup fresh peaches chopped or canned and properly draining
1/2 cup of whole milk
1 egg
1 cup of vegetable oil
1 tsp. vanilla extract

for topping the Streusel Topping

1/4 cup all-purpose flour
3 Tbsp. white sugar
1/2 tsp. baking powder
1/2 tsp. cinnamon
4 Tbsp. cold butter that is unsalted and not salted.

1 1/4 cup all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp salt 1/3 cup of white sugar 1 cup fresh peaches chopped or canned and properly draining 1/2 cup of whole milk 1 egg 1 cup of vegetable oil 1 tsp vanilla extract 1/4 cup all-purpose flour 3 Tbsp white sugar 1/2 tsp baking powder 1/2 tsp cinnamon 4 Tbsp cold butter that is unsalted and not salted.

Mix your flour with sugar, baking powder with cinnamon in a small container and mix.
Incorporate the cold butter in chunks and break it using your fingers in the flour until it looks like fine crumbles. Set aside.

Make the Muffins

Prepare your oven for 350deg F.

Make a large muffin tin filled with muffin cups, or grease each thoroughly by spreading butter.

Add the flour baking powder, salt, and sugar into an enormous bowl. Whisk to mix.

Add the peaches to the dish and mix with the help of a rubber spatula, to coat.

Add the egg, milk oil, vanilla extract. Stir using a spatula made of rubber to stir until all the flour is gone.

Divide the batter among the muffin cups in a uniform manner – approximately 3/4 full.

Decorate the muffins off with a tablespoon of the Streusel topping.

Bake at 350 deg F for twenty minutes, or till golden brown. an inserted toothpick inside one muffin is clean.

Let them cool for 10 minutes before moving the muffins onto an air-tight rack.

Serve warm, or let cool before storing within an airtight bottle for three days.