Butter or spray a muffin tin, or line with muffin tin liners. Note: I prefer to use liners as they make for moister, softer muffins.
In a large mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and extract. Get everything well combined.
Whisk in the baking powder, baking soda, salt, and spices. Then fold in the flour. When the flour is almost all incorporated, fold in the peaches and walnuts. Mix just until everything is evenly incorporated and no dry flour remains.
Fill your muffin cups quite full, I like to use an ice cream scoop. Let the muffins sit on the counter for 30 minutes to an hour. Note: this trick helps the muffins rise higher.
Preheat oven to 375F
Sprinkle the tops of the muffins with a little sugar, and bake in your preheated oven for about 25-27 minutes, or until risen and just turning golden. Different ovens vary greatly, so check these on the early side.