Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and both sugars until well combined.

In a separate bowl, mix the egg, buttermilk, vegetable oil, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients, gently stirring until just combined; it’s okay if there are a few lumps – don’t overmix.

Fold in the chopped fresh peaches.

For the optional cream cheese filling, beat the softened cream cheese with the powdered sugar until smooth.

Place a spoonful of muffin batter into each muffin cup, followed by a dollop of cream cheese, and top it off with more batter, filling each cup about three-quarters full.

Bake in the preheated oven for about 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.