These muffins are just peachy. White whole-wheat flour takes the place of white flour in these healthier crumble-topped muffins.
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
1 fat, 1 other carbohydrate, 1 starch
Used quick cooking oats bc that's all I had. Also used a bit of flaxseed meal. Substituted milk and lemon juice for the buttermilk. Turned out great!