Peach cardamom muffins

• 2 cups (240g) all-purpose flour 
• ½ cup (100g) granulated sugar 
• ¼ cup (53g) golden brown sugar, packed 
• ¾ teaspoon ground cardamom 
• 1 teaspoon baking powder 1 teaspoon baking soda 
• ¼ teaspoon sea salt 3 large eggs, room temperature 
• ½ cup (120g) sour cream 1 tablespoon vanilla extract 
• ½ cup (114g) unsalted butter, melted 1 cup sliced peaches
• ½ cup + 1 tablespoon Crisp Topping

Preparation:

Preheat oven to 375° and line a 6 cup muffin tin with muffin liners. Sift flour, sugar, brown sugar, cardamom, baking powder, baking soda, and salt into a large bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sour cream, and vanilla extract on low speed. Drizzle in melted butter and whisk on low speed until combined. Add dry ingredients and mix on low speed until just incorporated. Do not over-mix. Some dry bits are okay. Remove bowl from stand mixer and fold in peach slices using a rubber spatula. Fill each mold ⅔ full. Top each muffin with 1½ tablespoons crisp topping. Bake 15 minutes, rotate muffin tin, and continue baking until a toothpick comes out clean, about 12 more minutes.