Preheat your oven to 200°C (390°F) and line a muffin tin with paper liners.

Toast the pecans on a baking sheet in the preheated oven for about 5 minutes, then cool and chop finely.

In a mixing bowl, combine plain flour, brown sugar, and cooking salt. Stir in the chopped pecans and melted butter until it resembles wet sand.

In another bowl, whisk together all-purpose flour, baking soda, cinnamon powder, and cooking salt.

In a separate large bowl, whisk together melted butter, plain unsweetened yogurt, room temperature egg, and vanilla extract.

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Fold in the diced peaches, ensuring they are evenly distributed.

Fill each muffin liner with batter and add extra peach pieces and crumble topping on top.

Bake for 23-25 minutes until golden brown and a toothpick comes out clean.

Let cool in the tin for about 10 minutes before transferring to a wire rack.