top of page

Strawberry & apple muffins

Do something different with your apples and strawberries and try these tasty muffins from Julia’s Cuisine.

By taking a basic recipe and adding some delicious fresh fruit, it’s a great way to encourage the kids to get their 5-a-day.

Have a go and enjoy a well-deserved sweet treat this weekend!

Nutritional content

Servings: 12 people

Prep time: 30 minutes


223 kcal

Total fat









  • 190g flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 2 tbsp oats

  • 2 tbsp brown sugar

  • 114g butter, at room temperature

  • 150g sugar

  • 2 eggs

  • 2 tsp vanilla extract

  • 120ml milk

  • 2 apples, peeled, cored & diced

  • 8 - 10 strawberries, diced


  • Preheat the oven to 180℃.

  • Line a muffin tin with parchment paper and grease it well.

  • Sift the flour, baking powder and salt into a medium bowl. Reserve 2 tablespoons of the flour (this will coat the fruit later) and set it all aside.

  • Put the oats and brown sugar in a small bowl. Mix well and set aside.

  • In a large bowl, mix together the butter and sugar. Once pale and fluffy, add an egg. Keep mixing until it’s fully incorporated into the mixture. Add the next egg, and mix until that’s fully incorporated too. Add the vanilla extract and mix well.

  • Add half of the flour mix to your butter mix and stir gently.

  • Add the milk, mix, then add the rest of your flour and mix well.

  • Take your 2 tablespoons of reserved flour and use it to coat the apples and strawberries.

  • Add the fruit to your butter and flour mixture and gently fold everything together.

  • Pour the batter into your muffin tin. Sprinkle each muffin with some of the brown sugar and oat mixture.

  • Bake for 15 to 18 minutes, then use a toothpick or skewer to test that they’re cooked (if it comes out of the muffin clean, they’re ready to take out of the oven).

  • Remove from the oven and let them cool for a few minutes.

  • Put the muffins on a wire rack to finish cooling off.


To store: Once these muffins have fully cooled, put them in an airtight container and keep in the fridge for up to 3 days.

Vegan: To make this dish vegan, we recommend using vegan-friendly butter and milk, and using an egg replacer like flax egg or a store-bought egg replacer.


bottom of page