Preheat oven to 425 degrees. Line your muffin tins with muffin cups. You will end up with anywhere from 16 to 18.
Chop fresh peaches and set aside. Note: You can also use canned peaches, just chop them up into chunks.
Into a mixer add butter and sugars. Beat until smooth.
Add eggs, sour cream and vanilla and blend.
In a separate bowl combine dry ingredients listed under muffin mix: flour, baking powder, baking powder, cinnamon, nutmeg and salt.
Carefully add slowly into mixer to combine.
Add in milk.
Fold in peaches.
Disperse into muffin cups.
Make crumble topping next. In a small bowl add the brown sugar, sugar, cinnamon, nutmeg and melted butter; stir well until combined.
Next add in the flour and mix with a fork to create crumbles.
Using your hands, crumble mixture on top of each muffin cup equally, pressing into batter slightly.
Bake at 425 for 5 minutes. Without opening oven, reduce heat to 350 degrees and continue to cook for 15 more minutes.
Allow to cool completely on cooling racks once cool enough to remove from muffin tins.
Once they have completely cooled, you can make the cream cheese icing. Mix together cream cheese, powdered sugar and vanilla in mixer until smooth.
Add in milk.
Drizzle equally on tops of all muffins. Allow to set. Store in fridge or freeze for later.
Enjoy!
