Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Prepare the muffin batter by beating the butter with a hand mixer until creamy.
Add the brown sugar and white sugar and beat until well creamed, about 1-2 minutes.
Scrape the sides of the bowl then add the eggs, sour cream, and vanilla then beat until creamy and smooth.
In a separate bowl, combine the flour with the baking powder, baking soda, salt, ground cinnamon, and ground allspice together; whisk until well combined.
Slowly add half of the flour mixture to the batter, followed by half the milk; mix.
Add the remaining flour mixture followed by the remaining milk then mix until just combined.
Add the diced peaches; gently mix.
Pour the batter equally into the muffin pan filling them to the top.
Make the crumb topping by combining the brown sugar, white sugar, flour, melted butter, and cinnamon together and mix until crumbly.
Spoon the crumb topping evenly over the batter in the muffin tin.
Place into the oven and bake for 5 minutes.
Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
Make the vanilla glaze by combining the powdered sugar with the heavy creamy and vanilla; mix until creamy, smooth, and a bit thick.
Spoon drizzle the glaze over the cooled muffins. Serve and enjoy.
Side Note: Setting the oven to a “high temperature burst” lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin pans to the top with the batter prior to baking.