Colorado Peach Muffins with Cardamom Streusel

In Colorado, we get the occasional cool and breezy summer morning. When the Palisades peaches are coming on, that morning is the perfect time to bake a quick peach breakfast muffin. Adapted from my Blueberry-Peach Muffins with Ginger, which -- in turn -- were adapted from Joseph Nichols Tavern Blueberry Muffins.

Do begin by making the streusel (SEE NOTES) and setting it aside, as the nuts must be toasted and cooled.

Makes 1 dozen muffins

Ingredients

2 cups (240 grams) unbleached, all-purpose flour
½ cup (100 grams) granulated white sugar
1 teaspoon kosher salt (I use Morton's.)
2 teaspoons baking powder
1 cup (250 ml) milk
1 large egg at room temperature
1/3 cup (80 ml) neutral oil such as canola
1 teaspoon fresh lemon juice
1 cup (140 grams/5 oz) peeled, pitted, and chopped fresh Colorado peaches (I used two small ripe, unpeeled peaches, chopped into 1/2" dice. You can substitute any other peaches for our beautiful Colorado fruit, should it not be available!)
Cardamom streusel topping (see NOTES)

Instructions

PREPARATION: Preheat oven to 400 F. Grease a 12-count muffin tin really well.
MIX INGREDIENTS:
* In large bowl, mix dry ingredients (flour, sugar, salt, baking powder) well. Set aside.
*In separate 2-4 cup measuring cup or small bowl, beat together the wet ingredients (milk, egg, oil). Pour milk mixture into bowl of dry ingredients and mix briefly.
*In a small bowl, stir together the peaches with the lemon juice and then add the peach mixture to the batter. Stir until just blended. Do not over mix.
ADD BATTER TO MUFFIN TIN, SPRINKLE WITH STREUSEL, AND BAKE:
*Using a large ice cream scoop sprayed with cooking spray or greased, divide the batter between well-greased muffin cups. (Or use paper liners.) Sprinkle the top of the batter in each muffin cup with about a tablespoon streusel.
*Bake 13-16 min. OR until barely done. The muffins should be just done to the touch on top (still pale beneath the topping) with golden streusel and sides. Remove tin to a rack and let muffins rest in the pan 2 minutes.
*Remove muffins from tin using a small offset spatula or a butter knife and cool briefly on a rack. Serve warm with lots of softened butter.
Best eaten within a day or two. Store in a gallon plastic bag or in a Tupperware-style (or glass with lid) container at room temperature for 2 days, in the refrigerator for a week, or in the freezer for 2-3 months

Notes

CARDAMOM STREUSEL: In a small mixing bowl, stir together 1/2 cup white granulated sugar, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground ginger with 1/2 cup finely chopped, toasted and cooled walnuts.