Line a large 12 cup muffin pan with paper cupcake liners. Spray a non-stick cooking spray on the inside of the liners and set aside. Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, soda, salt, cinnamon and nutmeg. Make a well in the center of the dry ingredients. Pour egg, melted butter and half and half into well. Stir just until dry ingredients are moistened. Fold in peaches, mango and the orange rind. Fill each prepared muffin cup 3/4 full.

Topping:

In a medium mixing bowl, combine the brown sugar, flour, cinnamon, nutmeg and orange rind, then blend in the soft butter, cutting with a pastry blender, or fork, until mixture is crumbly. Sprinkle topping evenly over batter in each muffin cup, using all. Place muffin pan in a 375 degree oven and bake for 18-20 minutes. Prepare drizzle by combining confectioners sugar with vanilla extract in a small mixing bowl. Add water, a little at a time, until of drizzling consistency.

When muffins come out of oven, place on a rack with a sheet of waxed paper, or foil, under rack. Drop drizzle from a teaspoon over top of hot muffins. Let cool for about 10 minutes before serving.