Reviewed: Mar. 29, 2009

Very nice muffins. I added vanilla but otherwise kept the rest the same. These were big muffins--don't know if it's my liners or what, but I ended up with 9 huge ones. If I had only filled them 3/4 full I probably could have gotten 12. Thanks for the recipe--bf liked them a lot.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 26, 2009

These are wonderful! I didn't realize that I didn't have enough flour until about halfway in, so I ended up using 1 1/4 cups white flour and 1/2 cup whole wheat flour. They turned out really awesome! I'd use the whole wheat flour again, too! The strawberries melt into the muffins and it tastes like little pockets of strawberry jam inside. Yum!

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SheRa

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Reviewed: Mar. 25, 2009

Girrrrrl, my house smells like Heaven! I have a new neighbor and wanted to bake something to take over to her and her family. My strawberries were at the use 'em or lose 'em stage and I found this recipe. OMG, I hope I can keep Hubby out of them so there's enough to share with our new neighbor!! I did increase the amount of berries. Worked like a charm.

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Mar. 25, 2009

I made the recipe "as is" and they baked up beautifully but lacked flavor. I didn't want a very sweet muffin, but these were too bland. Maybe next time I will add some brown sugar, vanilla & cinnamon as other reviewers suggested.

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betty c

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

I made these muffins just as written, and they were wonderful! They had just the perfect amount of sweetness, and I loved the color of the strawberries! I used frozen strawberries, which worked very well. My family really enjoyed these. This recipe is a keeper!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 22, 2009

Loved it!!! Not too sweet, these are great with coffee. I used frozen strawberries, and still came out great. Will make again!

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ChocolateChipMom

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

very moist! yum!

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Faith

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Mar. 14, 2009

After reading all the reviews, I was a little apprehensive when making these muffins. I really wanted these muffins to be delciouse because I was serving them to company this morning with breakfast. Well, they tasted pretty good, they do have a weird texture around th strawberry's though. I wish mine turned out a little more attractive. I would make again, but just for myself, not sure if I would serve again to company. This is a average tasting muffin to me, hence the three stars.... (I too added 1/2 cup more sugar to the recipe)

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: Mar. 2, 2009

I am making this recipe for the first time, & my muffins are in the oven. I will rate here in a few minutes. I did make some changes: I used a combination of white and multigrain flour instead of plain APFour. I also added an envelope of Cinnamom Roll Instant Oatmeal. Used olive oil instead of Canola oil. I was going to add vanilla but forgot to. I only used brown sugar instead of white. And once in the muffin tin I topped with a mixture of raw brown sugar & cinnamon. On a couple of them I threw walnut pieces on top.. Well, here goes they are coming out of the oven, they look delicious, I'm taking a bit.....They are Delicious, Great, and Yummy. Success. Next time I will add the vanilla and a bit more brown sugar. I can't wait to serve these to my 3 precious children for breakfast tomorrow. A Keeper.

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Cindy

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Mar. 2, 2009

These were amazing! I followed a lot of the tips from fellow bakers; I added cinnamon, vanilla extract, and reduced the baking powder lever (the first time I tried you could really taste it.) My husband took them to work and they were gone in an instant!

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acellist

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Reviewed: Mar. 1, 2009

These muffins were just ok to us. The strawberries made the muffins to gooey on the inside.

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arosado

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

Not too sweet. Just perfect.

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SJDOYLE

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 26, 2009

I must have chopped the strawberries too finely since they were lost in the muffins. I'll try them again with at least 1/2 C more strawberries since there wasn't enough strawberry flavor for my tastes. I substituted whole wheat flour for the AP flour and they were tasty. I followed the recipe exactly otherwise (with additions of brown sugar, cinnamon and vanilla from other reviews), and somehow I ended up with enough batter to fill 10 muffin slots to the top. Not the perfect recipe quite yet, but it's definitely a nice alternative to the typical muffin varieties.

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Pauline

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 20, 2009

I made these for my kids breakfast today and they came out great! I used 2 cups of frozen strawberries, and added 1 tsp vanilla 3/4 tsp cinnamon, 1/4 cup brown sugar and decreased the flour to 1 1/2 cups. They had great flavor and were very moist. These will be a regular in our house for now on!

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Dawn D.

Cooking Level: Intermediate

Living In: Egg Harbor Township, New Jersey, USA

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Reviewed: Feb. 16, 2009

I must have done something wrong because these muffins tasted like cardboard and stuck to the paper liners.

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yummymummy

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Reviewed: Feb. 16, 2009

These are quite good! I cut up a whole container of strawberries to use in this. I did do the 1 1/4 cup whole wheat flour and 1/2 cup all purpose flour. I also added 1/2 tsp cinnamon, 1/2 tsp vanilla and 1/4 cup brown sugar. I also substituted applesauce for the oil. They turned out quite moist and had a good flavor!

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 11, 2009

I followed other suggestions and added 1 tsp vanilla, a dash (or 3) of Cinnamon and a dash of ginger. I also added 1/4 cup whole wheat flour and about 1/4 cup brown sugar. I used closer to 2 cups of fresh sliced strawberries and mixed it all in my stand mixer. Took me about 5 minutes tops to make these and get them in the oven- so easy! They are in the oven- I'll add how they taste in a bit! update: they came out a little underdone, didn't puff up like muffins usually do. They were flavorful and sweet, but my bf wasn't crazy for them.... Will have to make again.... Update #2: Made these again, followed the recipe exactly except I added about 1/2 white sugar extra and an extra handful of sliced strawberries..... They definitely came out a bit bland and not too sweet. Not sure if I will venture to make these again, I might just search out a new recipe instead. Sorry!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 4, 2009

Great recipe. I made these for an after-school snack for my kids and nearly ate them all myself before they got home! Will definitely make again.

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beclett

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

This is a very good and very easy muffin recipe! I did as so many members suggested...I added 1/4 cup brown sugar and 1 tsp. pure vanilla extract. I used frozen strawberries that I chopped and thawed. These muffins had just the right amount of sweetness. This recipe made 13 muffins not 8. I will be making these often!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Feb. 2, 2009

The batter was very thick and almost elastic like bread dough...I triple checked the recipe to see if I had mismeasured an ingredient but hadn't. So I added a little more milk. They came out VERY bland. The batter doesn't seem to be sweet enough.

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