Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.

Divide the 2 tablespoons of butter and ¼ cup light brown sugar between the 12 muffin tins.

Slice enough peaches to cover the bottom of each muffin tin with about 4 slices. Dice any leftover peach and save for the batter. Set aside.

Add ⅓ cup butter, ½ cup granulated sugar and ¼ cup light brown sugar to a stand mixer. Cream for 3 minutes until lighter in color and fluffy.

Add in egg and vanilla and mix until combined.

In a large bowl, combine flour, baking powder, salt and cinnamon. Alternately add dry ingredients to wet ingredients with the milk.

Fold in the leftover diced peaches by hand.

Divide the batter between the muffin tin.

Bake for 20-24 minutes or until the cakes look golden brown and set.

Allow the cakes to cool in the pan for 5 minutes, then flip the tray to release them onto a wire rack to cool completely.

Serve warm with a scoop of ice cream!