recipe reviews for:

Strawberry Muffins

“'THESE LUSCIOUS oven treats are sweet and flavorful because they are made with lots of strawberry jam. They have a feathery texture despite all the jam, and are very good when served either hot or cold. My 8-year-old brother was especially fond of these muffins, and often, when we said goodbye, Aunt Edith would thoughtfully present him with a brown bag containing any that were left over from that morning's bountiful breakfast.'”

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Reviewed: Jun. 22, 2009

After reading the reviews, I was skeptical about modifing this recipe so I decided to follow it without changing any of the ingredients. The only thing I did differently was increase the jam to 3/4 cup, which really helped enhance the taste of the strawberry. Maybe I would try 1 cup of jam next time. The jam I used was a good quality brand and not so finely processed. I think it helped with the flavour. Also, remember not over stir the batter or the muffins will turn out dry. This is one of those recipes that don't need to be tampered with. If you're looking for a healthier recipe, I would suggest that you continue looking, otherwise, you'll probably get the same issues as the other reviews. I hope this helps. :-)

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Reviewer:

rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Apr. 16, 2008

I have to agree with the comment about the applesauce- I too substituted the oil with applesauce and they turned out kind of "rubbery". Also the strawberry taste is really subtle- I don't think most people would know that it was a strawberry muffin.

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Reviewer:

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

I tried to make the muffins healthier by substituting the oil to applesauce but they turn out to be tougher. Didnt like it. So next time I think will follow the recipe as it is.

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ashielan

Home Town: Sembawang, North Region, Singapore

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Reviewed: Dec. 2, 2007

This really hit the spot for a lazy weekend morning treat. I found the recipe a little too sweet for my tastes, and will cut out at least 1/4 cup of sugar the next time. I did make some substitutions: cut the nutmeg, used wheat flour for 1/2 the flour required, used non-sweetened apple sauce for 1/2 the oil required, used soy milk instead of buttermilk and added 1/2 cup of thawed frozen strawberries. Be very careful not to overmix or you will get a rubbery muffin.

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michelle

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2007

I think there was too much nutmeg. They tasted yummy, but it was a little overpowering I will make this again, but maybe increase the cinnamon and decrease the nutmeg

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MaggieMae

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jul. 21, 2007

Yum! These just came fresh from the oven and they were so tasty! I used raspberry jam and put in some swired chocolate chips (dark chocolate and raspberry swired). They have a slight crips to the outside and are nice and moise on the inside. I can really taste the jam, and that makes them delicious!

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JennyColada

Cooking Level: Intermediate

Home Town: Burbank, California, USA

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Reviewed: May 1, 2007

These are Really cute muffins and very yummy, but I did make some changes. I omitted the oil and substituted it with apple sauce ( to cut out extra fat and calories). I also used milk instead of buttermilk. I also diced about a cup of frozen strawberries and added it to the batter for a more pronounced strawberry flavor. Altogether, it's a great recipe! I loved them!

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Reviewer:

suzanne

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 25, 2007

Good texture. I altered the ratio of buttermilk and oil to 2/3 cup buttermilk and 1/3 cup oil. The strawberry flavor is subtle. Maybe the jam contributes to the moistness of the muffin. I would make again but would like to have more strawberry flavor.

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littlelambie

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Reviewed: Apr. 22, 2007

Yum! Hubby and I have eaten three each already, and they've been out of the oven all of 15 minutes. Next time, to make them healthier, I'll use half whole wheat flour. I also added about 1/4 cup Benefiber (the powdered fiber supplement). I substituted for 1/2 cup applesauce and about 1/4 cup flax oil for the oil in the original recipe, just for good health (I figured the oil would offset the additional dry ingredients created by the Benefiber). I didn't have any buttermilk, so I used milk, which worked fine. I don't really like nutmeg and didn't have any anyway, so I just left it out. All around, a fantastic muffin. Oh, and I used homemade fresh strawberry jam, which I made by accident last night after a cobbler fiasco. A delightful way to recycle!

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SpecialKsGirl

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

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Reviewed: Nov. 11, 2006

These are very good, nice texture and moist. I used part WW pastry flour. The strawberry flavor is not pronounced. I would like to try them with other types of jam too. Next time I will cut back on the oil--I think 1/2 cup is a little too much. Thanks for sharing Marlon!

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