These are from the March issue of Southern Living magazine.  I tried some variations and have determined that you can use just about any fruit that suits you, and these muffins will still rock!  We like the original peach best, but I made them with blueberries the second time and was just as happy.

Streusel:
½ c chopped pecans or walnuts
1/3 c firmly packed brown sugar
¼ c all-purpose flour
2 T melted butter
1 t ground cinnamon

 Muffins:
1 ½ c allpurpose flour
½ c granulated sugar
2 t baking powder
1 t ground cinnamon
¼ t salt
½ c butter, melted (1 stick)
¼ milk
1 large egg
1 cup frozen sliced peaches, thawed and diced OR blueberries/strawberries/pear/whatever you want!
12 paper baking cups
Vegetable cooking spray

Prepare Streusel by stirring pecans and next 4 ingredients until crumbly; set aside.

Preheat oven to 400.  Combine flour and next 4 ingredients (all dry) in a large bowl.  Make a well in the center of the dry ingredients.  Stir together the butter, milk and egg; add to dry ingredients, stirring just until moistened.  Gently stir in fruit.

Place paper baking cups in a muffin tin and lightly spray them with the cooking spray.  Spoon batter into the cups, filling about 2/3 full.  Sprinkle the streusel over the tops.

Bake at 400 degrees for 20-25 minutes or until a toothpick stuck in the middle comes out clean.  Cool (or not) and enjoy!!

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