Preheat the oven to 350 degrees F. and line a muffin pan with muffin liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and granulated sugar until combined.
In a small bowl, whisk together the buttermilk, egg, vegetable oil, vanilla extract, almond extract until combined.
Stir the buttermilk mixture into the flour mixture until everything comes together.
Gently fold in the diced peaches until evenly distributed.
Using a scoop, add the muffin batter into the prepared muffin cups, filling until three-fourths full.
Sprinkle the top of each muffin cup with turbinado sugar.
Place in the oven and bake 25 to 30 minutes, until golden brown.
Remove from the oven and allow the muffins to cool before serving. Store in an airtight container at room temperature.