Peach Morning Muffins

2 cups peeled, finely chopped South Carolina Peaches
1 ¼ cups sugar, divided
½ cup butter, at room temperature
2 eggs
3 ½ cups all-purpose flour, divided
4 teaspoons baking powder
1 teaspoon salt
1 ½ cups milk

Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup ground pecans
¼ ground cinnamon
4 tablespoons cold unsalted butter

Preheat oven to 400. Lightly grease 24 medium sized muffin cups.
In a bowl, combine peaches and ½ cup sugar; mix thoroughly. Allow peaches to sit for 20 minutes.
In a large bowl, beat butter and remaining ¾ cup sugar at medium speed with an electric mixer for approximately 3 minutes, or until smooth and pale in color. Add eggs, one at a time, and beat for approximately 2 minutes, or until fluffy.
In another bowl, combine flour, baking powder, and salt. Fold flour mixture into butter mixture alternately with milk, being careful not to over mix. Fold in peaches. Spoon ¼ cup batter into each prepared muffin cup.
In a small bowl, combine flour, brown sugar, pecans, and cinnamon for topping; stir well. Add butter. Using hands, incorporate butter until mixture resembles coarse crumbs. Sprinkle crumb mixture batter in each muffin cup.
Bake for approximately 15 to 20 minutes, or until golden brown. Serve warm with butter.

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