These delightful homemade muffins are bursting with diced strawberries and a slight crunch thanks to the poppy seeds. A combination of apple sauce and yoghurt makes these soft, moist and incredibly morish!
- 125g (approx. 3/4 cup) salted butter, melted
- 1 1/2 cups (225g) plain all purpose flour, use gluten free plain all purpose flour if preferred
- 1 tsp (3g) baking powder
- 1 tsp (7g) baking soda
- 1/2 cup (100g) raw granulated sugar
- 1 Tbsp (12g) poppy seeds
- 1/2 cup (140g) apple sauce, at room temperature
- 1/2 cup (140g) greek yoghurt or plain yoghurt, at room temperature
- 1 large egg (approx. 65g with shell), at room temperature
- 1 tsp vanilla extract
- 2/3 cup (100g) diced fresh strawberries
- Preheat oven to 170ºC (340ºC). Line a 12-hole muffin pan with muffin patty pans, set aside.
- Melt butter first and set aside to cool slightly.
- In a large mixing bowl, sift flour, baking powder and baking soda together.
- Stir through sugar and poppy seeds.
- Pour in apple sauce, yoghurt, egg, vanilla and melted butter. Gently mix together with a spatula or wooden spoon, until just combined. Ensuring not to over-mix, it’s ok if there’s still pockets of flour throughout the batter at this point.
- Add diced strawberries and fold through until combined and dispersed.
- Spoon batter into prepared muffin pan. Filling each 3/4 of the way full.
- Bake for 18-20 minutes or until lightly golden and a toothpick inserted into the middle of one muffin comes out clean.
- Remove from oven and cool in pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Serve and enjoy!
Store in an airtight container, in the pantry, for 3-4 days.