Step 1

Preheat the oven to 375°F. Line two (12-cup) muffin pans with paper liners and spray the top part of the pan lightly with nonstick spray. Or simply spray the whole muffin pan with nonstick spray.

Step 2

In a large bowl, sift together the flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt.

Step 3

In a separate bowl, whisk together the sour cream, eggs, butter and vanilla until well-blended. Stir in the peaches.

Step 4

Add the wet mixture to the flour mixture and stir just until blended (don't over mix).

Step 5

Scoop the batter into the prepared muffin cups with a large ice cream scoop. The batter should come to the top of the paper liner.

Step 6

Mix streusel ingredients in a small bowl until crumbly. Sprinkle muffin cups with the streusel topping and lightly press it into the muffin batter.

Step 7

Bake 20 to 25 minutes, or until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.

Step 8

Remove from the oven and cool for 5 minutes before attempting to remove them from the pan. Serve warm or at room temperature.

Step 9

In a small bowl, stir together the walnuts, flour, brown sugar and cinnamon. Stir in the melted butter. Sprinkle the muffin cups with the streusel topping and lightly press it into the muffin batter.

Step 10

Bake 20 to 25 minutes, or until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.

Step 11

Remove from the oven and cool for 5 minutes before attempting to remove them from the pan. Serve warm or at room temperature.