Preheat oven to 350 F.

Line 2 muffin pans with paper liners or spray with cooking spray.

Peel and dice peaches until you have 2 cups diced peaches.

In a medium sized mixing bowl, combine the flour, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the granulated sugar, sour cream, discard, melted butter, eggs, milk and vanilla extract until well combined.

Add in the flour mixture and use a rubber spatula to fold the ingredients together until mostly combined, but not all the way.

Add in the diced peaches and gently fold to combine, being careful not to over-mix.

Divide the muffin batter equally into 18 muffin cups.

In a small bowl, combine together the flour, sugar, soft butter and cinnamon for the crumble topping.

Evenly crumble the topping over the muffin batter. You can use as much or as little of it as you want.

Bake the muffins for 18-25 minutes, turning the pans halfway though baking, until the the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow to cool for a few minutes in the pan before removing to a wire rack.