• Preheat oven to 350 F (176 C) and line a 6 muffin tray with paper cups or spray with flour coating baking spray.
• In a large mixing bowl hand whisk together flour, baking powder, cinnamon, cloves, and salt.
• Using a separate medium bowl combine sugar, brown sugar, vanilla bean pastes, maple syrup, eggs, and sour cream. Hand whisk together until all ingredients are evenly distributed.
• Pour the egg mixture into the flour mixture. Gently whisk together until just combined and no flour streaks remain. Use a rubber spatula to scrape sides and bottom of the bowl.
• The muffin batter will resemble a thick pancake batter.
• Toss in the peach chunks and fold them into the batter using a rubber spatula.
• Spoon batter into the prepared muffin tin or the muffin tin lined with paper muffin cups. Evenly distribute the batter amongst all muffin cups.

Sugar Topping

• With a fork, stir together the sparkling sugar, granulates sugar, cinnamon, and ginger in a small bowl.
• Sprinkle cinnamon topping over each muffin. (just enough to lightly coat).
• Place a single peach slice gently onto the center of each muffin.
• Transfer the muffin tray onto the center rack of the oven. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean with just a moist crumb.
• Place muffin tray on a wire cooling rack. Let muffins cool in tin for 15 minutes.
• Gently twist muffins out of baking pan and place directly on the wire cooling rack to completely cool. Serve warm or at room temperature.