• Preheat the oven to 400ºF (203ºC).
• Spray 16 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.

ALMOND STREUSEL

• Place flour, butter, brown sugar, cinnamon, and salt into a small bowl. Whisk together to combine.
  ⅔ cup (80g) all-purpose flour, ¼ cup (56g) unsalted butter, 3 Tablespoons (38g) firmly packed light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt
• Add the flour, then, using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Stir in sliced almonds. Set aside in the refrigerator.
  ⅓ cup (30g) sliced almonds

MUFFINS

• In a large bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
  2 and ½ cups (300g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
• In a medium size bowl, whisk together the brown sugar, granulated sugar, and butter until smooth. Add the eggs, buttermilk, vanilla extract, and almond extract and whisk again until everything is combined.
  ½ cup (100g) firmly packed light brown sugar, ½ cup (100g) granulated sugar, ½ cup (113g) unsalted butter, 2 large eggs, 1 cup (240mL) buttermilk2, 1 teaspoon vanilla extract, 1 teaspoon almond extract
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the diced peaches until evenly dispersed.
  1 and ½ cups diced peaches
• Allow the muffin batter to rest for 10-15 minutes (you do not need to cover it).
• After the batter has rested, spoon the batter evenly into the 12 wells. One ice cream scoop full works best, totaling about ¼ cup of batter in each well. Add about 2 to 3 Tablespoons of the streusel to the top of each muffin.
• Bake muffins for 5 minutes, then reduce heat to 350ºF (177ºC) and bake for an additional 13-15 minutes until streusel starts to brown and a toothpick or cake tester inserted in the center comes out mostly clean. Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.