Mix 1/3 of the sugar (1/2 cup) and the cinnamon; reserve.
Beat the remaining sugar with the cream cheese and almond extract; reserve.
Prepare muffin batter as as package directs; fold in peaches.
In paper-lined muffin pans, portion #24 scoops of batter. Using a pastry bag, squeeze 2 teaspoons cream cheese into the center of each muffin. Top with a second scoop of batter. Sprinkle with cinnamon and sugar mixture.