1-Preheat oven and prepare pan: Preheat to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease.

2-Prepare the peaches: Peel and chop 2 cups fresh peaches, then toss with a tablespoon of flour to prevent sinking.

3-Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

4-Mix wet ingredients: In a separate bowl, beat an egg, then stir in milk, melted butter or oil, and vanilla extract.

5-Combine wet and dry mixtures: Pour wet into dry; fold gently until just combined (slightly lumpy). Avoid overmixing.

6-Fold in the peaches: Add the flour-coated peaches and any optional nuts or spices, folding quickly and evenly.

7-Fill the muffin cups: Divide batter evenly among cups, filling each about two-thirds full.

8-Bake: Bake for 18-22 minutes at 350°F (175°C) until a toothpick inserted in the center comes out clean or with moist crumbs.

9-Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely to prevent soggy bottoms.