Add all the dry ingredients to a bowl. Melt the butter and add it to the dry ingredients together with the vanilla extract. Mix it together with a fork or electric hand mixer, until it forms a crumble structure.

Set both bowls aside while making the peach muffins.

Preheat the oven at 220ºC/425ºF conventional oven and line a cupcake tray with 6 cupcake liners, lining only every other cupcake hole, as it helps the muffins to form a perfect dome.

Cut the peaches into small cubes.

In a bowl, sift the all-purpose flour, cinnamon, baking powder, baking soda and salt together. Give it mix to make sure it all evenly mixed together.

In another mixing bowl add the melted butter, brown sugar, granulated sugar and the egg. Whisk it together until combined.

Then add the buttermilk and vanilla extract and whisk it together until combined.

Add the peaches into the flour mixture and gently mix it together so the peaches are coated in the flour. Add the peach and flour mixture to the wet batter and gently fold it together with a rubber spatula.

Divide the cake batter into the 6 cupcake liners. Bake them for 5 mins and then reduce the heat to 175ºC/350ºF and further bake for 13-15 min.

Let the muffins cool down in the hot pan for 3-5 min. Thereafter, gently remove the muffins from the pan and let them cool down completely on a cooling rack.

Once the muffins have cooled down, mix the powdered sugar and water together until smooth. Drizzle the glaze over the muffins and they are ready to be enjoyed!