Reviewed: May 16, 2011

These were yummy! The whole family liked them. I used splenda instead of sugar and whole grain white flour.

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just for you

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: May 13, 2011

tastes really good.

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BlueMoonGirl

Reviewed: May 11, 2011

I only used the half cup of sugar that I tossed with the strawberries, eliminating the extra 1/4 cup. I made no other changes. These turned out really dry, I don't know if anyone else had this problem as well. I did reduce the baking temp, as I always bake my muffins at 350 degrees for about 18-20 minutes so I can vouch that it's not the adjusted baking time that made these dry. I think these would have been perfect had the flour been cut back to maybe a cup and a half. I might play with this recipe and see if I can't get them to come out a little better with the reduced flour.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 4, 2011

I let my strawberries sit overnight so that I had lots of juice to make sure these muffins were extra moist. I served them while doing Craft services on a film shoot and they went over really well.

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Domestic Deviant

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: May 4, 2011

Very tasty and moist. I only added 1/2 tsp of baking powder and the rest I followed to the "T". I had enough to bake 12 muffin cups and it came out nice and brown with strawberries poking out all over the muffins.

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OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 14, 2011

Yummy!

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cinngirl231

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Forest, Virginia, USA

Reviewed: Apr. 14, 2011

I just did this one last weekend and omg they just were the best muffins ever. Did the exact recipe, to the last gr. ans it was a sucess at work!

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a17409

Reviewed: Apr. 13, 2011

The idea of these muffins sounded really good, but when I made them, I found they lacked a lot of flavor and weren't as fluffy or moist as I hoped they would be. If I'm going to put strawberries in my muffins again, it will be using a different muffin batter.

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BETHANN123

Cooking Level: Intermediate

Home Town: Bondurant, Iowa, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 11, 2011

Very good. I made the following modifications: I used 2 cups part thawed frozen strawberries and then added sugar over the top. No need to let it set. I used oil instead of butter and pumpkin pie spice.

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mtrowrx

Cooking Level: Intermediate

Reviewed: Apr. 8, 2011

After reading reviews, I decided to make a few changes. I used 2 C of fresh, very ripe strawberries mixed with 1/2 C of sugar and let it sit for about 1/2 hour. I also used 1/2 all purpose flour and 1/2 whole wheat flour, 2 tsp of vanilla extract and found some raspberry flavoring in my pantry that I thought would kick the muffins up a notch, so I put about 1/2 tsp in the batter. I topped the unbaked muffins with a sprinkle of extra sugar. Yes, the batter was very thick, but they baked perfectly and are very moist. I'm impressed- great way to use extra strawberries!

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