Reviewed: Jul. 6, 2008

I made these muffins this morning and they turned out moist. I was a little afraid because I don't usually like strawberries baked in things because of their tendency to get mushy. I chopped the strawberries small to avoid big, mushy pieces. The muffins had a good flavor, kind of like strawberry jam baked into the muffin. I have had better muffins (ones with more butter/sour cream) but these are very good considering they are a little lower in fat. Because they were so moist, I might try reducing the oil a little next time. I doubt I would miss it. I also made it all in one bowl. I started with the oatmeal/buttermilk, let it sit a few minutes, added the wet ingredients on top, blended well, and then added the dry ingredients on top of that. I stirred just until moist and then folded in the strawberries. They were fine!

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Reviewer:

JENNIFERLYNN2

Reviewed: Jul. 3, 2008

I'm going to say i was disappointed. Strawberry muffins just never turn out good! the muffins became too moist and mushy by the end of the day. Mine also turned out gummy like some reviewers said.. but i dont think that is the fault of the recipe. i wanted to be healthier so i substituted yogurt for the oil. the yogurt is what makes for a gummy treat. If there is such a thing as strawberry extract i would use them in these because it lacks the flavor or fresh strawberries. sorry but this was no good!

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Reviewer:

LoveCats

Cooking Level: Intermediate

Reviewed: Jun. 18, 2008

These are wonderful! I use wheat flour, splenda for the sugar, and fat-free buttermilk. I think this makes them taste even better!

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Reviewer:

ErinKaren

Reviewed: Jun. 17, 2008

These were excellent. I might try them next time with peaches. I also might substitute yogurt for the buttermilk. This is an excellent recipe.

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Reviewer:

jimmy d

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Jun. 5, 2008

Very easy and quick, delicious. came right out of the nonstick muffin pan and i was glad not to use baking cups. these are definitely worth dirtying 3 bowls in preparation. the second time i made them with canned pears also awesome.

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Reviewer:

Rachel

Cooking Level: Intermediate

Living In: Clonmel, County Tipperary, Ireland

Reviewed: Jun. 1, 2008

DELICIOUS. Hopped online to find a good way to use my farmer's market strawberries for breakfast. Glad I looked no further! I can't help but fiddle... so I subbed half whole wheat flour, used Lactaid instead of buttermilk, sprinkled in some cinnamon + nutmeg and added chopped walnuts. Baked 20 mins= turned out scrumptious. Think I'll go grab one now...

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Reviewer:

vertigo912

Reviewed: May 24, 2008

These are great muffins - moist, not too sweet. I added chopped pecans. And easy!

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Reviewer:

Stacy

Reviewed: May 22, 2008

Very yummy, I used half whole wheat flour and replaced the brown sugar with sucanut/rapadura (healthy brown sugar). They were moist, delicious and I could have eaten all of them. They didnt rise all that much but I wouldnt say they were flat, just fill up your muffin tin almost to the top.

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Reviewer:

herself the elf

Reviewed: Apr. 19, 2008

the only changes I made were substituting half the flour for whole wheat, half the oil for one over-ripe banana, and adding a dash of cinnamon. These were moist and delicious!

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Reviewer:

Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

Reviewed: Apr. 11, 2008

Just had to update my review. This has become one of my FAVORITE muffin recipes of all time. I make them with whole wheat flour, finely chopped walnuts and blueberries usually, but often stick with strawberries, too. I make them for company, too, and they're always a hit. Such a great, nutritious recipe! Thanks for sharing. --------------------------------------------- I really enjoyed this recipe. The flavor was excellent, and I think this batter could be a great base for things besides strawberries--like cranberries or blueberries...You could really get creative. DH came home from surfing and ate 5 of these in one sitting! LOL. I will definitely be making these again!

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