• Preheat the oven to 400° F. Line 12 cups in a muffin pan with paper liners.

Prepare the streusel

• In a small bowl, combine the melted butter, sugar, cinnamon, salt, and flour. Stir until homogenous, then set aside.

Make the muffins

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and ginger. Set aside.
• In a medium bowl, whisk together the melted butter, sour cream, beaten eggs, vanilla, and almond extract.
• Pour the wet ingredients into the bowl of dry ingredients, and stir gently to combine. When everything is almost combined, but you can still see some bits of flour, stir in the diced peaches.
• Scoop out the batter into the prepared muffin tin. You might have extra batter to make 1-2 more muffins.
• Dollop the streusel mixture on top of each muffin top, and then top with a peach slice, if desired.
• Bake for 18-22 minutes or until the muffins spring back when gently pressed and a toothpick inserted in the center comes out clean. Note that if you stick the toothpick into a peach chunk, it will appear the muffin is still raw, so poke it in a few places.
• Let the muffins cool on a wire rack for about 10 minutes.

For the glaze

• While the muffins cool, whisk together all of the glaze ingredients. Drizzle the glaze evenly over the muffins, and serve.