Step 1

Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.

Step 2

Sift together flour, salt, and baking powder in a small bowl and set aside.

Step 3

In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.

Step 4

Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.

Step 5

Drain peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding -- see above).

Step 6

Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).

Step 7

Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.

Step 8

Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.

Step 9

Sprinkle a few pieces of diced peaches over the top of the muffins.

Step 10

Prepare the streusel by combining flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.

Step 11

Sprinkle streusel over the tops of the muffins.

Step 12

Bake at 425 °F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.

Step 13

Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.