This Strawberry and Apple Muffin Recipe is your perfect weekend treat. A basic muffin recipe using fresh apples and strawberries for the best flavour. Pick up the ingredients so you can make them soon.
Who loves a great muffin recipe? I’m here for it and when you add in some fresh strawberries and apples, you just know it’s going to be great. Not only are these muffins tasty, they are moist and keep fresh for days in an airtight container in the fridge. My son and I absolutely love them and if I had more self control, I’d make them more often for sure. Much like my Apple & Strawberry Crumble, these are great for changing seasons. We’re holding onto summer with the strawberries and embracing fall with crisp apples.
These muffins use basic baking ingredients that you will most likely have on hand in your pantry and fridge. Just add some fresh strawberries and apple are you are all set to get baking on these really soon.
Don’t miss Delicious Apple Desserts for Fall! More than a dozen great recipes from pie to muffins, cheesecake and more!
Here’s Everything We Need To Make The Strawberry & Apple Muffins
- Granulated white sugar
- Baking powder
- Vanilla extract
- Whole milk
- Brown sugar
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
How To Make the Muffins
- Peel and chop the apples and strawberries – Peel, core and dice the apples into small pieces, mine are probably about 1/2 inch. Do the same for the strawberries. Set them both aside.
- Cream butter and sugar – in the bowl of your electric mixer, mix the room temperature butter into the sugar. Mix on high until pale and fluffy about 2 – 3 minutes.
Mix the Batter For The Muffins
- Add eggs – Add the room temperature eggs to the beaten butter and sugar. Mix on high and beat in one egg at a time until pale and fluffy. Mix in the vanilla extract.
- Sift in flour -Combine the flour, salt and baking powder and whisk to combine. Sift it into the batter. Sifting the cake flour will help ensure the flour isn’t too heavy for the batter and will result in a lighter cake. **reserve two tablespoons of the flour**
How To Add Apples and Strawberries To The Batter
It’s important to lightly coat the apples and strawberries in a little flour. This will help prevent them from sinking in the muffins when you bake them. The small flour particles will cling to the batter and the fruit won’t sink.
Pour The Batter into Prepared Muffin Tins
- Pour Batter into Prepared Muffin Tins – I used a Pampered Chef Brownie Pan for this recipe. I love this pan. But you can just use a regular medium sized muffin tray.
- Top with oat mixture – Sprinkle over the brown sugar and oat mixture.
- Bake – Put the muffins in the preheated 350 degrees f/180 degrees c oven for 15 – 18 minutes or when a tooth pick inserted in the center comes out with a few crumbs.
How To Store and Keep The Strawberry & Apple Muffins
Of course, like most muffins, these are so good straight out of the oven. Well, let them cool for at least 5 or 10 minutes. You don’t want to get burnt.
- Place muffin pan on a cooling rack – allow to cool in the pan for about 5 minutes.
- Put the muffins on the wire cooling rack – leave them to cool completely, about an hour.
- Store in an airtight container – These will stay freshest in an airtight container.
- Keep in the fridge – Muffins can be kept on the counter, but with the fruit, these are best kept in the fridge and will keep for about three days.
Are There Any Substitutes I can Make in This Recipe?
With baking, I like to say stick to the recipe unless you really are an experienced baker. But there are a few things that you can change and I’ll through them for you here.
- Fresh Strawberries – you can use frozen. It’s best to chop them when they are partially frozen and add them immediately. Otherwise the colour will run into the batter.
- Granulated White Sugar – You can easily subsitute brown sugar here. Just remember the muffins will be darker.
- Milk – this recipe uses whole milk. You can use Greek Yogurt or even plain yogurt.
- Oats & Brown Sugar – I used this on the top for texture. You can skip it all together if you like. Alternatively, you can use white sugar.
- No Spices used – I didn’t use any spices for these muffins, but feel free to add a little cinnamon or nutmeg for a boost of flavour.
Does it Matter What Kind of Apples You Use For these Muffins
There are so many apple varieties that are great for baking. A few of the great baking apples are Gala, Honeycrisp, Pink Lady and Granny Smith. If you have your favourite baking apple, use that one.
Serve These For Breakfast or Brunch
Honestly, muffins are great any time of day. And I know they are generally deemed a “treat”, but you can start your day with a treat if you like! And they have fruit, so that’s a bonus. But they go great with a cup of tea or coffee and why not at breakfast!
Add the ingredients to you shopping basket so you can make these Strawberry & Apple Muffins this weekend. You’ll be happy you did, promise. If you are still holding on to summer, it’s got the strawberries. And if you wishing your way to fall, we got the apples as well. So, great for all seasons!
Happy baking friends and I’ll see you all next week with some more easy recipes for you kitchen adventures.
Here’s Some More Apple & Strawberry Recipes You’ll Love
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Get the recipe!
Strawberry & Apple Muffins Recipe
- 1 1/2 Cups flour divided
- 3/4 Cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 Cup whole milk
- 2 Apples peeled, cored and diced
- 8-10 strawberries diced
- 2 Tablespoons oats
- 2 Tablespoons brown sugar
- Preheat oven to 350 degrees F. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.
- In a medium sized bowl sift together the flour, baking powder and salt. Set aside.
- In a small bowl combine the brown sugar and oats. Stir and set aside.
- In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter.
- Next, add half the flour and stir in gently. Then add all the milk and mix in the remaining flour. **reserve two tablespoons of the flour to coat the fruit**
- Coat the berries and apples in the remaining flours. Gently fold into batter.
- Evenly pour the batter into greased muffins tins. Top with the oat and brown sugar mixture.
- Bake for approximately 15-18 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. This can be served straight away. Will keep up to 3 days in an airtight container in the fridge.