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Strawberry Applesauce Muffins

By: Samantha Pickthall Published Last Updated
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Indulge in the cozy comfort of homemade Strawberry Applesauce Muffins! These soft, golden muffins combine juicy strawberries with wholesome applesauce for a naturally sweet and moist bite. Perfect for breakfast, lunchboxes, or an afternoon pick-me-up. They’re simple, nostalgic, and full of feel-good flavour.

Half open strawberry applesauce muffin.

Bakery Favorite.

Moist, fruity, and beautifully soft, these muffins blend the sweetness of strawberries with the light freshness of applesauce. Made in one bowl with everyday ingredients, these are quick to make and impossible to stop at one. Sam x

Fruity & Fresh – juicy strawberries and applesauce make each bite light and naturally sweet
One-Bowl Simplicity – melt, mix, and bake — no mixers required
Soft & Wholesome – golden, tender crumb perfect for breakfast or snacking

Strawberry applesauce muffins on cake stand.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Bite taken out of one applesauce muffin with strawberries.
Samantha Pickthall

Strawberry Applesauce Muffins

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Moist and golden Strawberry Applesauce Muffins made with fresh strawberries and applesauce. Soft, simple, and naturally sweet for any time of day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 regular muffins
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 113 g unsalted butter, melted
  • 1 3/4 cups all-purpose flour
  • 1/2 cup superfine sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsweetened or sweetened applesauce
  • 1/4 cup extra virgin olive oil, or any neutral flavored oil
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups diced fresh strawberries

Method
 

  • Prepare pan: Preheat oven to 340ºF (170ºC). Line a 12-hole muffin pan with paper cups and set aside.
  • Melt butter: Melt the butter and set aside to cool slightly while preparing the batter.
  • Mix dry: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • Add wet ingredients: Pour in the melted butter, applesauce, beaten egg and vanilla. Fold gently with a spatula until just combined, do not over-mix.
  • Add strawberries: Gently stir through the diced strawberries until evenly distributed.
  • Fill cups: Spoon the batter into the muffin cups, filling each about ¾ full. Tip: Use a small cookie scoop for even portions.
  • Bake: Bake for 18–20 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
  • Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition

Calories: 234kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 36mgSodium: 147mgPotassium: 104mgFiber: 1gSugar: 11gVitamin A: 289IUVitamin C: 11mgCalcium: 26mgIron: 1mg

Notes

Room Temp: Store in an airtight container for 3–4 days.
Freeze: Wrap each muffin in cling wrap, then place in a freezer bag or container. Freeze up to 3 months.
Thaw: Overnight in the fridge, or gently warm in microwave/oven.

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