Preheat oven to 350°F and prepare muffin tins with liners.
In a small bowl, add 1 1/2 cups of the diced peaches and 1/4 cup flour. Stir to coat; set aside.
In a large bowl, combine the vegetable oil, sugar, eggs, vanilla and yogurt.
Add remaining 1 3/4 cups flour, baking soda, baking powder, salt and cinnamon. Stir until just barely combined.
Fold in the flour-coated peaches and pecans.
Fill the muffin liners 2/3 full with batter.
In a small bowl, use a fork to combine the crumb topping ingredients.
Spoon the crumb topping on top of the muffins; sprinkle the remaining 1/2 cup of diced peaches on top and press them in so they don't fall off during baking.
Bake the muffins for 18-20 minutes or until golden brown and a toothpick comes out of the center mostly clean.
When the muffins are cool, combine the glaze ingredients and drizzle over the muffins.