Preheat your oven to 350°F (175°C) and place oven rack in the center.

Grease a standard muffin tin or line it with cupcake liners.

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, whisk together the eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth.

Gently fold the wet mixture into the dry ingredients using a spatula, stirring just until combined.

Fold in the diced fresh peaches, distributing evenly throughout the batter.

In a small bowl, combine flour, brown sugar, cinnamon, and melted butter to create a crumbly texture.

Spoon the batter into the prepared muffin cups, filling each about three-quarters full, and sprinkle the crumb topping over each muffin.

Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.

Let the muffins cool for about 5 minutes in the pan before transferring to a wire rack to cool completely.