Preparation

• Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
• Divide the 2 tablespoons of butter and ¼ cup light brown sugar between the 12 muffin tins.
• Slice enough peaches to cover the bottom of each muffin tin, about 4 slices per tin. Dice any leftover peach for the batter.
• Add ⅓ cup butter, ½ cup granulated sugar and ¼ cup light brown sugar to a stand mixer. Cream for 3 minutes or until lighter and fluffy.
• Add in egg and vanilla, mix until combined.
• In a bowl, combine flour, baking powder, salt and cinnamon. Slowly add dry ingredients to the wet ingredients alternately with milk.
• Fold in leftover diced peaches by hand. Divide the batter between the muffin tin.
• Bake for 20-24 minutes or until cakes look golden brown and set.
• Allow to cool in the pan for 5 minutes, then flip the tray to release onto a wire rack.
• Serve warm with a scoop of ice cream!