Line a 12-hole muffin tin with paper or silicone cases, or if non-stick, butter the tin well. Heat the oven to 200C/180C fan/gas 6.

Beat the butter with the sugar and a pinch of salt until pale and fluffy. Beat in the eggs, soured cream and vanilla. Mix the dry ingredients together and fold into the butter mixture in two batches, making sure there are no dry pockets but being careful not to overmix. Fold in the chopped peaches, then divide the batter between the cases.

Mix the sugar for the topping with the cinnamon and a pinch of salt. Add a wedge of peach to each muffin, pushing it in a little. Spread a little soured cream over the top and sprinkle over the cinnamon sugar in a generous layer.

Bake the muffins for 10 mins, then lower the temperature to 180C/160C fan/gas 4. Bake for a further 8-10 mins until golden and risen with a crunchy top.