Strawberry-Kiwi Muffins

I love the combination of strawberries and kiwis. It takes me back to the countless bottles of Strawberry Kiwi Snapple I was addicted to during my high school years. Nowadays, I usually get my strawberry kiwi fix straight up.


All four of our kids love every kind of fruit. Strawberries are number one on their list though. So I wanted to come up with a muffin that would combine some of our favorites, be an easy breakfast on busy mornings, and taste like summer.

This recipe makes two dozen and that’s a good thing considering we ate one dozen within a few hours of the muffins coming out of the oven. I had planned on freezing the second dozen, but the kids are begging to have them for breakfast tomorrow morning. I guess I’ll just have to make them more often.



Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast, Snack
Keyword: muffins


  • 1 cup butter or margarine
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 4 cup flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 1/2 cup diced strawberries (about 1/2 a pound)
  • 2 kiwis, peeled and diced


  •  In a mixing bowl, cream together the butter or margarine and sugar until fluffy. Mix in the eggs and vanilla.
  • In a small bowl, combine the flour, baking powder and salt. Sift or just stir for a minute with a whisk or fork. Alternately add the flour mixture and milk into the mixing bowl. Stir just until combined, being careful not to over mix.
  • Carefully fold in the strawberries and kiwis.
  • Scoop batter into greased muffin tins and bake at 400 degrees for about 15-20 minutes, until golden brown and cooked through. (Test with a toothpick if needed.)


This recipe can easily be halved if you only want to make a dozen. Although I wouldn’t recommend that since you’ll probably regret that decision after taking your first bite of the muffins.

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