Step one: Preheat the oven to 350 degrees. 

Step two: Spray a 12 cup muffin tin with non-stick spray or line them with paper muffin cups.

Step three: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and granulated sugar.

Step four: In another bowl, whisk together the buttermilk powder and water. Then whisk in the oil, egg, and vanilla extract. 

Step five: Pour the wet ingredients over the dry ingredients and mix just until combined.

Step six: Rinse peaches and pat dry with a paper towel. Cut into 1″ chunks and add to the batter. Folding in gently.

Step seven: Fill muffin tins about 2/3 of the way full. Sprinkle with raw sugar if desired.

Step eight: Bake for 25 to 30 minutes, until the peach cobbler muffins are golden brown. 

Step nine: The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for ~ 10 minutes before removing. Enjoy!

Step ten: Store these peach cobbler muffins in a sealed container or ziplock bag at room temp for 2 days or freeze up to 3 months.