Preheat oven to 375 F. Line a 12-cup muffin tin with paper cups or grease it well.
Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.
In a large bowl, combine the flour, sugar, baking powder, baking soda, ginger and salt and whisk to blend.
In a medium bowl, whisk together the yogurt, oil, molasses, eggs until smooth. Gently stir the wet mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced peaches. The batter will be thick.
Divide the batter among the muffin cups.
Bake the muffins until they’re golden brown and spring back when gently pressed, about 20 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.
If you love ginger use the full 2 tsp. in this recipe.