You will need to make two mixtures in this recipe. The muffin base is added to the muffin tins first and then a pinch of crumble topping is placed on each muffin. I recommend using silicon muffin trays or lining each first with paper cases.
Add apple, pear, and sugar to a saucepan. Cook with lid on until fruit is soft. Set aside to cool.
For muffin base: Combine sugar, flour and spice in a large bowl. Fold through fruit and remaining ingredients gently until just combined. You may not need to use all the milk. This will depend on the ripeness and water content of the fruit used.
For crumble topping: Combine all dry ingredients in a bowl. Rub through margarine until cumbly and well combined.
Place a teaspoonful of muffin mix into each paper case
Top muffin mix with a good pinch of crumble topping
Bake in a moderate oven for 15-20 min or until crumble starts to colour and muffin is cooked through. Longer cooking times will be needed if making full sized muffins.