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Dice the peaches. I prefer to leave the skin on. Set aside.
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Whisk together the flours, spices, sugars, salt and baking powder. Remove one tablespoon of this mixture and toss it with the peaches.
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Whisk together the sour cream, oil, vanilla and eggs.
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Switching to a rubber spatula, fold the dry and wet mixtures together. This is a stiff batter--when the mixture is partially but not completely mixed, add the peaches. Add them now so you can get them evenly incorporated without over-mixing the batter. Fold until no streaks of flour remain and the peaches are evenly distributed, but be careful to not over-mix.
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Place muffin cups into 16 muffin wells. Lightly spray the insides of the cups and the tops of the muffin pan with oil.
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Using a cookie scoop or 2 spoons, fill the muffin cups with the batter. This batter does not rise a lot, so fill the muffins pretty full. Then cover each muffin with streusel--be generous!--and press it lightly into the batter.
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I add a little water to each empty muffin well so it will not scorch.
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Bake for 17-20 minutes, until the muffins have risen, are golden brown, and a tester inserted into the center of the largest muffin comes out clean or with only a few crumbs attached.
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Remove the pans from the oven and let the muffins cool for 5 minutes in the muffin pan. Then remove each muffin (I never turn streusel topped muffins upside down, I just remove them one by one by their edges) to a cooling rack. let cool completely.
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These muffins are even better the second day, stored in a cake keeper dome or something similar.