For the streusel topping:
Combine the flour, sugar and cinnamon in a small bowl and stir. Add the cold butter and with your hands, rub butter and flour mixture together until crumbly. Set aside.
For the muffins:
Preheat your oven to 375 degrees Fahrenheit and prepare a large muffin pan with 12 muffin paper liners.
Add the flour, baking powder, baking soda, cinnamon, salt and sugar to a large bowl and whisk together to combine. Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.
Whisk eggs, yogurt and oil in a medium bowl. Stir into dry mixture until just combined. Portion the batter out into the muffin cups evenly (about 3/4 full).
Top the muffins with the remaining chunks of peaches and a spoonful of the streusel topping. Bake for about 18-20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.
Transfer muffins to a rack to cool. Serve warm or at room temperature.
