Farmstand Fruit Muffins

Pat Duran


This is the best muffin ever.
Fresh picked pears or apples are especially good in these muffins. But you can enjoy them any time by substituting whatever fruit is in season. Any type of chopped nuts may be used in place of the walnuts as well.
Recipe from the Blooming Platter Cookbook and Betsy DiJulio.

★★★★★ 2 votes
12 servings
20 Min
20 Min



4 Tbsp
all purpose flour
4 Tbsp
natural sugar
4 Tbsp
old fashioned oatmeal
4 Tbsp
chopped walnuts
2 Tbsp
canola oil
1/4 tsp


1 c
soy milk
2 tsp
apple cider vinegar
1 c
all purpose flour
1 c
whole wheat flour
1/2 c
natural sugar or more for a sweeter version
1 Tbsp
baking powder
1 tsp
baking soda
1/2 tsp
sea salt
1 pinch
ground cinnamon
1 c
canola oil
1 or 2 large
pears, chopped (1 cup)


1For the topping :
Combine all the ingredients in a small bowl. Mix until moist and crumbly and set aside.
Preheat oven to 450^. Line a muffing tin with 12 paper cupcakes liners. Set aside.
In a small bowl, whisk together soy milk and vinegar and set aside. It will curdle slightly- whisk it a couple of times just before using.
3In a large bowl, whisk together both flours, sugar, baking powder, soda, salt and spice. Make a well in the center of the dry ingredients and pour in the canola oil and they soy milk mixture. Using a fork, stir together the ingredients until combined. Gently fold in the fruit. Divide the batter evenly among the muffin cups. Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.
4Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean. Remove the pan from the oven to a wire rack until the muffins are cool enough to handle. Carefully remove the muffins in their liners from the tin. Serve slightly warm or at room temperature. Store any leftovers in an airtight container in the refrigerator.

About this Recipe

Course/Dish: Fruit Breakfast, Cakes, Muffins
Main Ingredient: Fruit
Regional Style: Caribbean
Other Tags: Quick & Easy, For Kids, Healthy