Reviewed: May 21, 2012

I tried this recipe out for a large buffet I had an order for, and needed an easy recipe that I can adapt to whatever fruits I had on hand to save me time. First batch I added chocolate chips and the second I added blueberries. I have been baking for years and have been in the catering business as well... The oil that the recipe calls for makes the muffins rubbery and dry. The recipe also lacks in the flavor department. The tastes were very bland and way too sweet. I think they should give this recipe an overhaul and re-rate it. I would definitely use fresh buttermilk in place of regular milk and add about 2 sticks of butter. I would also decrease the sugar amount and perhaps add a bit of brown sugar for moistness. The original recipe is tasteless and by adding oil it gives it a fishy smell. The best baked goods start with butter, milk, and flour with some sugar... Not good with oil. Also, if making blueberry muffins you need to add sour cream and a little bit of lemon zest. Makes them way more tasty. Am I the only one with this not so grand turn out? I hope my suggestions help others.

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Reviewer:

msutherland00

Reviewed: May 20, 2012

Fantastic muffin recipe that acts as the perfect base for all sorts of flavor combinations. I made a double batch (which made ten massive, over-sized muffins). I divided the batter and added strawberry and rhubarb chunks to one third, sharp cheddar and apple sauce to another, and blueberries, almonds and cinnamon to the third. Cooking time definitely varies depending on how much stuff you've added (denser batter). Keep a close eye on these muffins and you'll be totally rewarded! Thanks for sharing!

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Reviewer:

lottelatte

Reviewed: Apr. 25, 2012

Love this! I use it at least once or twice a week. I make minis for my toddler because she can handle them herself. We have tried all kinds of add ins and substitutions. My fave so far is the brown sugar almond made yesterday. I substituted brown sugar for half of the sugar in the recipe and added a cup of crushed almonds. Then, it was topped with brown sugar topping. Not very healthy, but so good! Another add in we enjoy is whole grain oats! Thanks for the recipe!

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Reviewer:

Feathers Black

Reviewed: Apr. 12, 2012

I did exactly like the recipe calls for and added raisins to it and 1 teaspoon of cinnamon. I baked them at 400 for 20 minutes and they turned out rubbery and chewy instead of soft and moist.

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Reviewer:

bettycrockertammy

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Apr. 8, 2012

I just mad this for my family and they loved it! They didn't even know I was making them in the kitchen until they smelled them cooking in the oven. I mixed in mixed berry jam to the batter. So good!!!

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Reviewer:

jlambert

Reviewed: Apr. 8, 2012

A pretty good basic recipe, although the muffins turned out somehow pale and with little aroma when they were freshly out of the oven. The flavor of my choice were 1/2 cup of walnuts, 1/2 cup of diced butternut squash, and 1 tsp of vanilla extract. Surprisingly it wasn't too sweet. Update on savory muffins: I reduced sugar to 2 tablespoon, added 1/4 cup of pan-fried onion, 1/2 cup of chopped bacon, and 1 cup of shredded cheddar cheese in the dough. Considered the amount of grease, I only added 2 tsp of bacon fat and no vegetable oil. The muffins turned out again a little bit pale and with mild dough taste. I think it would need something like parmesan cheese. It is a much better recipe for sweet muffins than savory ones.

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