Two Cups Flour

0 Preheat oven to 350 F (176 C) and line a 6 muffin tray with paper cups or spray with flour coating baking spray.
1 In a large mixing bowl hand whisk together flour, baking powder, cinnamon, cloves, and salt.
2 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. 
3 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.
4 The muffin batter will resemble a thick pancake batter. 
6 Toss in the peach chunks and fold them into the batter using a rubber spatula. 
7 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
8 With a fork, stir together the sparkling sugar, granulates sugar, cinnamon, and ginger in a small bowl.
9 Sprinkle cinnamon topping over each muffin. (just enough to lightly coat).
11 Place a single peach slice gently onto the center of each muffin.
12 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.
13 Place muffin tray on a wire cooling rack. Let muffins cool in tin for 15 minutes.
14 Gently twist muffins out of baking pan and place directly on the wire cooling rack to completely cool. Serve warm or at room temperature.