Honest Fare

Pretty Provisions and Notes from the Kitchen

Strawberry Poppy Seed Muffins

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Strawberry Poppy Seed Muffins, Honest Fare by Gabrielle Arnold

Strawberries in October? Yeah, well I figure as long as it’s 90 degrees in Orlando and people are still wearing white summer dresses, strawberries are still in season.

So I’ve decided to hold off on pumpkin, along with a lot of my other favorite fall flavors, for at least another couple weeks (it just doesn’t seem right) or until this blistering heat gets the hell out of here!

These babies are so fluffy and fun.

Poppy seeds swirling through that batter. So pretty.
If you can’t find fresh strawberries near you, frozen ones will work. Just make sure they’re defrosted and patted dry before you mix them into the batter.


And I just love the way those poppies pop when you bite into them!

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Prep time: 35 mins. Uses apple sauce instead of butter!

You need:

  • 1 ½ eggs
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • ½ cup vegitable oil
  • 4 Tablespoons apple sauce
  • 2 cups of chopped strawberries
  • 2 Tablespoons poppy seeds
  • 1 ½ cup of all-purpose flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Wash and chop your strawberries. If you’re using frozen ones, let them defrost and then pat out some of the excess wetness before chopping.
  3. In a large bowl, beat the eggs lightly and remove 2 tablespoons (that equals about ½ an egg so you can meet the 1 ½ eggs this recipe calls for). Blend in the sugar, oil, applesauce and vanilla. Add flour, baking powder, baking soda, salt, and poppy seeds. Mix just to combine. Stir in the strawberries.
  4. Bake in nonstick muffin tray for 18-20 mins, or until a tester comes out clean.



  1. Lemoncello
    Posted April 25, 2010 at 6:55 PM | Permalink

    I just made a batch of your muffins, can’t wait to try them. I just added some orange rind

  2. Posted May 20, 2012 at 3:28 PM | Permalink

    Yes! It’s finally strawberry season! I’m baking these for next week’s road trip. Thank you for sharing all your wonderful recipes!

  3. sara
    Posted July 21, 2012 at 3:31 PM | Permalink

    do you think i could make this into a bread? thoughts?

  4. gabi
    Posted July 23, 2012 at 10:01 PM | Permalink

    It’ll change the bake time, but just check for doneness like you would any other cake or bread. Good luck!

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