Rating: 5 stars
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These muffins are just peachy. White whole-wheat flour takes the place of white flour in these healthier crumble-topped muffins.

Source: EatingWell.com, July 2017


Recipe Summary test

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

  • Combine 2 tablespoons flour, 2 tablespoons brown sugar, butter, oats and 1/2 teaspoon cinnamon in a medium bowl. Mix with a fork until coarsely crumbled.

  • Whisk the remaining 1 3/4 cups flour, 1/2 teaspoon cinnamon, baking powder, baking soda and salt in a large bowl. Whisk the remaining 1/2 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.


Equipment: Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

1 muffin
183 calories; protein 4g; carbohydrates 28.6g; dietary fiber 2.3g; sugars 13.6g; fat 6.4g; saturated fat 3.8g; cholesterol 31.6mg; vitamin a iu 264.9IU; vitamin c 1.3mg; folate 4.4mcg; calcium 86mg; iron 2.8mg; magnesium 6.7mg; potassium 115.2mg; sodium 204.7mg; added sugar 11g.

1 fat, 1 other carbohydrate, 1 starch