Preheat oven to 350 F.
In a medium-sized bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, and lemon zest.
Beat butter and brown sugar in a large bowl until light and fluffy, approximately 2 minutes using an electric stand mixer.
Beat in eggs, sour cream, and vanilla extract until blended.
Mix in flour mixture a little bit at a time until just combined.
Toss peaches in 2 tablespoons of flour (this keeps them from sinking). Fold the chopped peaches into the batter.
Grease a muffin tin and divide batter evenly between the 12 wells. They should be about 2/3 full.
In a large bowl, use your hands to mix all crumb topping ingredients.
Distribute crumb topping evenly over the unbaked muffins.
Bake for 20 minutes or until a toothpick inserted into the center of a muffis comes out clean.
Place the muffin tin on a cooling rack and let the muffins cool in the tin before removing.