Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.

Peel, pit, and dice the peaches into small pieces.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

In a separate bowl, whisk the eggs, oil, and vanilla until combined.

Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.

Gently fold in the diced peaches.

Divide the batter evenly among the 12 muffin cups, filling each approximately two-thirds full.

Sprinkle the chopped pecans over the batter.

Bake for 25–28 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool in the pan for 5 minutes, then transfer the muffins to a wire rack.