1. Preheat the oven to 400 degrees F. Line 14 muffin cups with paper liners or grease the cups. Set pan aside.

2. In a large bowl, whisk together flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and allspice. Set aside.

2. In a small bowl, whisk together egg, canola oil, buttermilk, vanilla, and almond extract. Pour liquid ingredients over the dry ingredients and mix gently with a spatula. Mix until just combined. Gently stir in the peaches.

3. To make the almond streusel topping, in a small bowl, combine flour, brown sugar, cinnamon and butter. Mix with your hands until you have a crumbly mixture. It is ok to have pea size chunks of butter. Mix in the sliced almonds.

4. Pour muffin batter evenly into prepared muffin cups. Sprinkle the almond streusel topping on top of the muffins. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

Note-I think these muffins taste just as good on the second day!