Nutrition per serving may change if servings are adjusted.
2 tablespoons white whole-wheat flour plus 1¾ cups, divided
2 tablespoons packed brown sugar plus ½ cup, divided
2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons rolled oats
1 teaspoon ground cinnamon, divided
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, melted
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1½ cups chopped fresh (peeled) or frozen peaches
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Combine 2 tablespoons flour, 2 tablespoons brown sugar, butter, oats and ½ teaspoon cinnamon in a medium bowl. Mix with a fork until coarsely crumbled.
Whisk the remaining 1¾ cups flour, ½ teaspoon cinnamon, baking powder, baking soda and salt in a large bowl. Whisk the remaining ½ cup brown sugar and melted butter in another large bowl. Add buttermilk, egg and vanilla and whisk to combine. Add the flour mixture to the wet ingredients and stir just until combined. Fold in peaches. Divide the batter among the prepared muffin cups. Sprinkle with the topping.
Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes. Transfer to a wire rack and let cool at least 5 minutes more before serving.
183 calories;6 g fat(4 g sat); 2 g fiber; 29 g carbohydrates; 4 g protein; 4 mcg folate; 32 mg cholesterol; 14 g sugars; 11 g added sugars; 265 IU vitamin A; 1 mg vitamin C; 86 mg calcium; 3 mg iron; 205 mg sodium; 115 mg potassium