Preheat the oven to 210°C (415°F/Gas 6–7). Lightly grease a 12-hole standard muffin tin or line the muffin holes with paper cases.
Sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Mix in the strawberries. Make a well in the centre.
Add the passionfruit pulp and the combined egg and milk. Pour the cooled melted butter into the flour mixture all at once and lightly stir with a fork until just combined. Do not overmix — the mixture will still be slightly lumpy.
Divide the mixture evenly among the holes, filling each hole to about three-quarters full. Bake for 15 minutes, or until golden. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool. Dust with icing sugar.