Preheat your oven to 350 degrees.
Drain the canned peaches, reserving the juice. Dice the peaches into small cubes; set aside.
In a large bowl, cream together the eggs, brown sugar, & vegetable oil. Mix in the peach juice, vanilla extract, & buttermilk. Stir in the flour until combined, and then gently mix in the diced peaches.
In a separate bowl, make the filling. Beat the cream cheese, sugar, & vanilla extract together until smooth & creamy.
In a small bowl, make the topping by combining the sugar with cinnamon.
Spray your muffin pans with nonstick cooking spray. Fill the muffin cups ½ the way with peach muffin batter. Spoon a dollop of cream on top (about a tablespoon's worth). Cover with about a teaspoon of muffin batter. Sprinkle evenly with the cinnamon sugar mixture.
Bake for 25-30 minutes, or until the muffins have browned and the cream has 'volcano-ed' out of the center.