Real Recipes From Real Home Cooks ®

farmstand fruit muffins

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 ratings)
yield 12 servings
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For farmstand fruit muffins

  • 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 lg
    pears, chopped (1 cup)

How To Make farmstand fruit muffins

  • 1
    For the topping : Combine all the ingredients in a small bowl. Mix until moist and crumbly and set aside.
  • 2
    Muffins: 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.
  • 3
    In 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.
  • 4
    Bake 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.