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Preheat the oven to 340°F (170°C). Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the diced peaches and toss gently to coat them in the flour mixture.
In a separate bowl, whisk together the eggs, oil, sour cream, and vanilla until smooth and creamy.
Pour the egg mixture into the flour mixture. Stir just until combined and no dry flour remains. Do not overmix.
Divide the batter evenly between the muffin cups, filling each about ¾ full. Top with a few extra peach pieces and sprinkle the sugar evenly over the tops.
Bake for 18-20 minutes or until the muffins are risen and a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze for up to 2 months.