Spray an 18-cup muffin tin with Baker's Release spray or grease generously.
Stir together the flour, granulated sugar, baking powder, baking soda, salt and cinnamon (from the muffin section).
Stir in the eggs, melted butter,1/2 cup plus 2 tablespoons of the peach juice (from the canned peaches), and one cup of the peaches, diced small (should be all of them), plus the vanilla extract, until just combined.
Divide batter among 18 muffin cups.
For the topping, stir together the flour, brown sugar and cinnamon.
Work in the cold butter with your fingertips,two forks, or a pastry blender until crumbly and top the batter with the crumb topping.
Bake for 21-23 minutes or until golden and a toothpick inserted, can be removed cleanly.
Cool in pan ten minutes, then turn out and finish cooling on a wire rack.