Reviewed: Feb. 1, 2009

Definitely a winning recipe! I have made this twice now, using frozen strawberries, and you would never know I used frozen ones. We took these to a dinner and everyone loved them. If using frozen strawberries, cut them while they are still frozen (to make cutting easier) but leave them to thaw about 15-20 minutes longer. This will prevent your cook time, or finished muffin consistency from being affected. I also sprinkled with white sugar half way through the bake time. TIP: Do not use liners. Just lightly grease your pan.

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 30, 2009

The batter was very tasty, but once they were baked I thought they had a funny smell and a bad after taste. Will never make again.

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Densie

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Reviewed: Jan. 28, 2009

OK...no big whoop.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Jan. 26, 2009

I thought this recipe was pretty bland even after adding some extra ingredients. I think I will try it again with more sugar this time.

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CJ

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

These were really good and very easy to make. I did add an extra 1/4 c sugar and a t. of vanilla like everyone else said, and they turned out great!! Thanks!!

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MRSGMUELLER

Cooking Level: Intermediate

Home Town: Mishicot, Wisconsin, USA

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Reviewed: Jan. 25, 2009

Very delicious and moist muffins! They were on the light side as far as sweetness goes, but I like them that way, so it worked out! Would definitely add more sugar for those who like them sweeter if eating the muffins alone. I ate mine with some french vanilla yogurt, and it was so yummy! They were my first muffins and were very easy to make.

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

Big hit in my family. I did add the 1 tsp. of vanill and an extra 1/4 cup of sugar as other people had done. I think if you serve with jelly you don't need to add any extra sugar. I'm actually going to make them again for breakfast tomorrow. We LOVED them.

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Bobbi K.

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Reviewed: Jan. 5, 2009

This were not as good as I hoped. It was really a waste of strawberries..Its an ok base but you really have to jazz it up.

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Letty

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Dec. 16, 2008

These muffins were ok at best. I used other reviewers comments about adding the cinnamon, brown sugar (Splenda)and vanilla,but the came out very dry. I also used regular Splenda for the sugar. I wasn't happy with the texture, but the flavor was ok.

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KMYSTI

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Nov. 20, 2008

The only substitute I made was olive oil for the canola oil, just because I didnt have any handy. I used frozen strawberries and the trick is to let them fully defrost before adding them to the batter. These muffins are surprising moist but they don't keep long so eat 'em quick!

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N_Star

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Reviewed: Nov. 13, 2008

They had OK flavour but they were dry, flat and sticky on the tops. I dont understand why people are rating some recipes so high when they arent that great, it is misleading to people looking for a good recipe.

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munkybeans86

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Reviewed: Nov. 2, 2008

I made these with my son and they turned out great. I didn't have strawberries so we used frozen mixed berries. At the suggestion of a few other reviewers I added 1/4 c brown sugar and some vanilla and used 1/4 c less flour.

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Jennifer Marie

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

My muffins came out delicious! I did alter the recipe a bit - Instead of white flour, I used a combination of whole wheat flour (mostly), soy flour, and oats. I used dark brown sugar instead of white, and a combination of ground flax seed and strawberry applesauce in place of all the oil. I also added 1 tsp each of cardamom, nutmeg, and vanilla extract. The cardamom goes especially well with the strawberries. This is the first time I have made strawberry muffins, and I'll definitely make them again! It was a great way to use up the leftover frozen strawberries I had from smoothie-making over the summer.

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kamapu

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Reviewed: Oct. 12, 2008

I had no problems baking these muffins as the recipe was pretty much straightford.I liked the texture and moistness of the muffin, but I liked mine a little more sweeter. I shall add some strawberry jam to my next batch. Thank you for sharing this recipe.

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LuckyAustralian

Cooking Level: Expert

Living In: Belmont, Western Australia, Australia

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Reviewed: Oct. 3, 2008

There were tasty, I didn't have only strawberries in the freezer, so I used a "mixed field berry" blend. They were good. The younger boys didn't care for them too much, but the teens loved them.

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bryan

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

I am from New England and we don't tend to see or make strawberry muffins. These were super tasty. I used corn oil because that is what I had. They came out great.

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Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Sep. 27, 2008

I tryed the recipe. But it didn't come at good at all. And I followed the recipes to a T.

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BABY6313

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Kissimmee, Florida, USA

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Reviewed: Sep. 25, 2008

First of all, I doubled the recipe for these muffins. I also took member reviews and added 1/2 a cup of brown sugar, another cup of strawberries, a heaping teaspoon of cinnamon, and a teaspoon of vanilla. I also completely replaced the oil with plain nonfat yogurt which, I felt, did not compromise anything. With these adjustments the flavour was pretty good. I really enjoyed the flavour of these muffins but the texture left something to be desired. Although the texture wasn't necessarily "bad," I disliked how sticky they were when I handled them while eating. I will probably add some oats on the top the next time I bake these and I will also probably add a little bit more flour if I increase the strawberries again. Needless to say, I will be baking these again, but with the adjustments listed above (I want to experiment with whole wheat flour as well!). All in all, a pretty good muffin recipe to build off of, and really easy to make super nutritious!

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couvertdeneige

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Reviewed: Sep. 7, 2008

Very good recipe. I did add some vanilla and 1/2 cup more strawberries as others suggested and they were great. Almost the whole batch gone shortly after coming out of the oven.

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NICKALI

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

These were the best muffins I have had the pleasure to eat. They were light and fluffy and not heavy. Easy to make.

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prkessler

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