Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
Beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
Sift the flour, baking powder, baking soda and salt into the bowl and stir gently to combine.
Gently fold in the peaches.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the peach muffins are risen and golden. Allow to cool on a wire rack.
For the vanilla glaze, mix the ingredients together until smooth with a thick drizzle consistency. Add a little more sugar to thicken or water to thin. Drizzle over the completely cooled muffins.