1Preheat the oven to 375 degrees
mix the flour, salt, baking poweder and baking soda, and nutmeg then set aside (i whisk it together to make sure there are no lumps).
cream butter and sugar together then add the eggs one at a time. add the vanilla and almond extract. mix in the flour/dry ingredients- and peaches. Do not over mix-add the buttermilk carefully- make sure not to over mix it. At this point spoon into muffin pans with liners or you can make this a coffee cake and put it into a butter and floured 9" square butter and floured pan.
2Crumb Topping- mix together the sugar and the room tempertature butter till it is well combined - add the flour and spices and salt. this can be refridgerated and is better when it is cold.. i mixed it together in a zip lock bag (saves on cleaning a bowl) then froze it until ready to top the muffins.
Top the muffins (or coffee cake) and bake for about 25 minutes -if muffins or aproximatly 35 minutes if it's a coffee cake.