Recipe by Dale Ross, owner of Victoria Inn & Gardens

Makes 12 muffins

Muffins:

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 large egg
• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen peaches, peeled and chopped

Topping:

• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon cinnamon
• 2 1/2 tablespoons butter, chilled

Instructions:

Preheat oven to 375°F. Beat 1/4 cup butter on medium speed until creamy. Gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating until blended. In a separate bowl, combine 2 1/3 cups flour, baking powder and salt. Add flour mixture to butter mixture, alternating with milk. Stir well after each addition. Stir in vanilla. Fold in peaches. Spoon muffin batter into greased muffin pan to 2/3 full. Combine 1/4 cup sugar, 3 tablespoons flour and 1/4 teaspoon cinnamon. Cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake approximately 35 minutes or until golden. Remove from pan and cool before serving.