Crumble:

1. In a bowl, combine all the crumble ingredients: flour, the sugars, and butter. Using a fork, combine the butter with the rest of the ingredients. Use your fingers to break the butter further if needed. Repeat until you reach a crumble.  Set aside. 

Muffins:

1. Preheat the oven at 425 degrees Fahrenheit. 
2. Line your muffin tin with the muffin liners. 
3. In a large bowl add flour, baking powder, baking soda, sugar, and salt. Mix with a spoon to combine all the ingredients. 
4. In a saucepan or in the microwave, melt the butter, set aside to cool. 
5. Cut the peaches into cubes and set aside in a small bowl.
6. In a mixer bowl with the paddle attachment, add the wet ingredients: yogurt, eggs, vanilla, and milk. Mix them until well they are combined. 
7. Add the dry ingredients to the wet ingredients and mix until well combined. 
8. Add about 1 tablespoon of flour to the peaches and toss or mix in the bowl until they are all covered. 
9. Add the peaches to the muffin batter and fold them in, until they are well combined. 
10. Using an ice scooper or cookie scooper, place the batter into the muffin liners evenly. I start with one scoop in each and divide the rest of the batter evenly.
11. Top each muffin with the crumble that set on the side. 
12. Bake the muffins for 10 minutes on 425 degrees, lower to 350 degrees for an additional 10 minutes, or until the tops are golden brown. 
13. Take out of the oven, serve and enjoy!