Peach Cobbler Muffins

Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease each cup generously with butter.

In a small bowl, combine 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons cold butter cut into tiny cubes. Use your fingers to rub the butter into the flour until you have clumpy, sandy crumbs. Refrigerate until ready to use.

In a large bowl, whisk together discard, melted butter, eggs, milk, and vanilla until smooth and combined.

In a separate bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.

Add dry ingredients to wet ingredients and fold gently until just combined — stop when you no longer see dry streaks. Fold in the diced peaches. Do not overmix or your muffins will be tough.

Divide batter evenly among muffin cups, filling each about ¾ full. Top generously with cold streusel, pressing lightly so it adheres.

Bake 22–25 minutes until a toothpick inserted in the center of a muffin comes out clean and the streusel is golden brown. Do not overbake — dry muffins are a tragedy.

Cool in the pan 5 minutes, then transfer to a wire rack. Best eaten warm — the peaches stay juicy and the streusel stays crunchy. A small pat of salted butter on top never hurt a single soul.