In a small bowl, add the flour, brown sugar, and melted butter and stir until the butter completely coats the flour.
For the Muffins
Preheat oven to 425° F and line muffin tin with paper liners or spray each hole with nonstick cooking spray.
In a large mixing bowl, whisk together the sugar, melted butter, and oil.
Next, add the milk, eggs, and vanilla extract and whisk together well.
Add in the flour and baking powder and gently stir until the flour mixed in and then add the diced peaches and gently fold them into the batter.
Spoon the batter into each the muffin tin hole, filling each one completely full.
Sprinkle the top of the batter with the crumb topping.
Bake at 425F for 5 minutes.
Then reduce the oven temperature to 350° F and bake for an additional 15 minutes.
Remove the muffins form the oven and carefully transfer immediately to a wire rack to allow them to cool.
After cooling completely, store in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days.Substitute any milk or non-dairy milk of choice.Make sure to measure the flour carefully using the spoon and level method as adding too much flour can result in dry muffins.Fresh, ripe peaches are the best in my opinion. But if they aren’t in season, you can also use thawed frozen peaches or even canned peaches, drained of the juices.For lower calorie version, substitute the oil for ¼ cup of unsweetened applesauce.Use white sugar for the streusel topping if desired.Feel free to double the crump topping if you love an extra bakery style muffin.