Preheat the oven to 350 degrees F. Line 12 cup muffin pan with paper liners.
In a large bowl, whisk together the egg, yogurt, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Cut the peaches into chunks.
Mix flour, baking soda and spices until well combined. Add to the liquid mix and stir until just combined. Gently fold in peaches. The mixture will be fluffy rather than “battery.”
Fill each muffin cup almost to the top; do not worry if the “fluffiness” keeps the batter from filling every nook of the cup–the muffins expand during baking.
To make the topping, stir together brown sugar, flour, and cinnamon in a small bowl. Mix in the melted butter (I used my fingers) until well blended. Sprinkle over the tops of the muffins.
Bake for 25-30 minutes, or until the tops of the muffins spring back when lightly pressed. Do not overbake.
When muffins are cool, mix glaze ingredients then drizzle over the muffins tops.
Notes
Don’t peel the peaches. Unpeeled peaches are healthier, there is less waste, and you can barely tell in this recipe.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.