whole wheat peach muffins

I'm too busy shoving muffins in my mouth to type much, so let me just say: MAKE THESE MUFFINS. I went to an orchard in Rhode Island last weekend (more on that later) so I loaded these whole wheat muffins up with the beautiful late season peaches I picked there. 

IIf you're not lucky enough to have a secret stash of stone fruit laying around, I think that apples or pears would be delicious here as well. No Tuesdays with Dorie for me this week, but go check out the TWD blogroll to see the beautiful creme brulees made by the rest of the group.

Whole Wheat Peach Muffins
Adapted from King Arthur Flour and Smitten Kitchen
Makes 12 large muffins

1 cup all purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar plus 2 tbsps
1/2 cup dark brown sugar, divided
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup greek yogurt (I used Fage 2%)
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
2 large peaches

Preheat oven to 450. Grease a large muffin tin.
Cut peaches into a rough dice. Place them in a large bowl, and cover with 2 tbsp sugar. Mix together, and let stand about 30 minutes.

Beat butter, granulated sugar, and 1/4 cup brown sugar until fluffy. Add egg and then yogurt, beating until both are incorporated. Stir together dry ingredients and mix into batter. Fold in peaches.

Spoon batter into prepared muffin tins, filling tins to the top. Sprinkle remaining 1/4 cup brown sugar over the tops of the muffins. Bake at 450 for 10 minutes, then turn the oven down to 400 and bake 5-10 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Let stand 5 minutes in tins before removing to cooling racks.