Strawberry and apple crumble muffins


Here’s a recipe that’s both delicious and freezer friendly. Theoretically, you could make it MUCH healthier by substituting honey, replacing butter with some sort of nut-based spread, using wholemeal flour, and using stevia or just omitting the extra sugar altogether. I’m sure at one point I will go on a health kick and blog about HEALTHY muffin recipes, but today, it’s just good old sugar and butter for me.

Strawberry and apple crumble muffins



For the muffins:

  • Melted butter, to grease
  • 200g butter, at room temperature
  • 3/4 cup (155g) caster sugar
  • 2 tsp vanilla essence
  • 2 eggs, at room temperature
  • 2 cups (300g) plain flour
  • 2 tsp baking powder
  • 185ml (3/4 cup) milk
  • 1 apple, peeled, cored, thickly sliced
  • 250g strawberries, hulled, halved

For the crumble:

  • 1/2 cup (75g) plain flour
  • 50g chilled butter, chopped
  • 1/4 cup (55g) firmly packed brown sugar


  • Preheat oven to 180°C. Line two muffin trays with paper cases.
  • Beat the butter, sugar and vanilla in a bowl of electric mixer until pale and creamy. Add the eggs, one at a time, beating well after each. Fold in the combined flour and the milk until well combined.
  • Spoon into the paper cases. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.
  • To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in sugar.
  • Sprinkle the crumble topping over the muffins. Bake in oven for 1 hour or until cooked. Cool on wire racks and serve warm with ice-cream, cream or natural yoghurt.



This recipe should yield 24 delicious muffins. I keep them in the freezer and remove one a day for our lunches. Look at me and my self control!


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