Ashley | Baker By Nature

For the Crumb Topping:

In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.

For the Peach Muffins:

Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.

In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.

In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes.

Add in the eggs and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the sour cream, beginning and ending with flour. Be sure not to over mix here.

Turn mixer off and set batter aside for a moment. Place peach chunks and remaining flour into a bowl; toss to completely coat the peaches in the flour. Add the peaches and any excess flour into the batter; use a spatula to gently fold the peach chunks into the batter until incorporated.

Divide the batter evenly among prepared muffin tins, then top with crumb topping.

Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.

Cool muffins 10 minutes in the pan before transferring to a cooling rack.

For the Vanilla Glaze:

In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency.

Drizzle over the muffins right before serving.