Preheat your oven to 375°F. Line a muffin tin with paper liners (or don’t, if you enjoy chiseling baked goods out of pans).

Make the streusel topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly. Try not to eat it all with said fork before the muffins are ready.

Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mix the wet ingredients: In a large bowl, whisk melted butter, sugar, eggs, sour cream, and vanilla until smooth.

Combine: Add the dry ingredients to the wet, mixing gently until just combined. Don’t overmix unless you enjoy sad, tough muffins. Fold in the chopped peaches.

Fill muffin cups: Divide the batter evenly among 12 muffin cups. Generously sprinkle streusel topping over each one, piling it high because this is the whole point.

Bake: Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean (or at least not gooey with raw batter—peach juice is allowed).

Cool for 15 minutes in the pan. Peaches add a lot of moisture so you want these to set up a little bit.

Let cool completely then add optional glaze. For real, I know you want to start jamming these in the old pie hole as soon as they come out of the pan. They’ll fall apart though, so give them about 20 minutes to cool off. Drizzle with glaze and then they’re good to go!