Reviewed: Sep. 30, 2009

I thought this recipe was great!! I really liked it. I love anything strawberry. I did make 2 changes to it though. I did use more sugar, about 3/4 cup and i didnt add whole strawberries. I added 100% all fruit strawberry jelly. i just added about half a tablespoon on to the top of each muffin and pressed it into the batter lightly. Other than that followed the recipe to the T and it was great. I will for sure be making them again.

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Mrs.Tollett

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Reviewed: Jul. 22, 2009

Mixed results. I think there was too much flour in this recipe- I ended up with that white, powdery look going on the top of my muffin. The muffins were completely stuck to the paper liners- I will probably end up throwing them out for this reason. In terms of taste, they were delicious! Even in cutting into one to get a taste though, I lost about 1/2 of the muffin because of it being stuck to the liner.

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KMcC

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Reviewed: Jun. 14, 2009

While these weren't bad by any means, they just weren't anything special. The only thing I did different was used two cups of strawberries, and fat free sour cream. The topping could have been a bit more exciting, as it was nothing like a "streusel" topping. Won't make them again.

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Sarah

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: May 24, 2009

The topping was a bit disappointing...melted off and stuck all over my favorite muffin pan. The muffin part was tasty, but a little mushy. They had to be dark brown on the outside just to taste fully cooked on the inside. (And I like things to be slightly gooey/raw on the inside, but this was a little much even for me). Also I subbed vanilla yogurt for the sour cream. The overall flavor was great, but I can only give 3 stars based on the aformentioned faults.

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franybanany

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Reviewed: May 18, 2009

*I just made the streusel topping from this recipe* It was great. I put it on "Mimi's Giant Whole-Wheat Banana-Strawberry Muffins".

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Sandy G.

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 1, 2009

These muffins are awesome !! The only change I made was I used strawberry /vanilla yogurt instead of sour cream . I will be making these alot !! Thanks for the yummy recipe !!!!

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Sparkles

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Reviewed: Jun. 7, 2008

I made this recipe as printed so I could accurately review it. It made a great textured muffin. I sprayed the liners with Pam, so I had no problems with them sticking. My husband liked them. My 7 1/2 year old twins didn't like the chunks of strawberries. They said they were too slimy in the middle of the muffin.I think next time I will pulse the strawberries in a processor or make sure they are diced really small. I would recommend using strawberries that are "on their way out" so there is less water in them. I think they would be great with fresh peaches also.

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Wilmasteca

Cooking Level: Professional

Living In: Sacramento, California, USA

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Reviewed: May 28, 2008

I made this into a bread using a greased 9x5 baking dish and baked it at 350 for 50 minutes and it turned out great!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Apr. 3, 2008

The flavor of this recipe was ok. However the texture was not to my liking...it's like the strawberries added too much moisture to the batter and so they came out like mush in the middle, even though they were done all the way through. Won't make again.

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 2, 2008

I increased the sugar to 1/2 cup since so many thought it wasn't sweet enough. I sprayed my tin instead of using paper cups, definitely prettier that way. Will be making again.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 5, 2007

This was a quick, easy muffin recipe that got good results. I had an unplanned need for muffins, and didn't have milk or sour cream on hand so I replaced both with 1 c plain lowfat yogurt and the muffins had a nice tangy taste. As other folks have noted, the topping was a little disappointing. Next time I will use mixed turbinado and brown sugar and probably more sugar with less flour. If eating the muffins while warm, the muffin stuck to the liner. After the muffins had cooled significantly, I could peel the whole wrapper off without losing any muffin. I will also try this mixing blueberries and strawberries. All in all, I'll definitely use this one again.

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misserin13

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 13, 2007

I really didn't like these that much. My strawberries stayed pretty mushy. To those who had the muffin stick to the liner. This is easy to prevent just place your liners in your pan and lightly spray them with non-stick spray before adding your batter.

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roxandmike

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Lompoc, California, USA

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Reviewed: Jun. 23, 2007

These turned out very well, however mine yielded a batch of 18. All the more to eat! Definitely skip the muffin liners and just grease the pans. For the extra 6 that I made I just used the liners and they all stuck. I also added vanilla and a little cinnamon and used nearly 2 C of fresh strawberries. Very yummy and will definitely make again!

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TMirek

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Reviewed: May 16, 2007

These are delicious. I used a bit more strawberries than called for (about 2 c.), added a little vanilla. The cook time was much too long for my ovens, so keep a close eye on them. 15-18 minutes was good enough. One glitch- they stuck so badly to the muffin liners you could hardly eat them. I guess next time i'll skip the paper and grease/flour the tins.

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TAMMERSANN

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Reviewed: May 12, 2007

This was a great recipe. my family rates all our meals from 1-10. They all gave these a 10. Amazing coming from my husband. As other reviewer said, the topping is not real sweet. Might need a little more brown sugar. They were also excellent with no topping! I am keeping this one.

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jennh

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Reviewed: Mar. 14, 2007

This recipe was very good but it wasn't as sweet as I would like it to be. I served it with a little strawberry jam and that made even better.

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Andrea Fox

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Reviewed: Feb. 18, 2007

These were pretty good. I used some strawberries from my freezer that i had picked back in June. Also didn't have sour cream on hand so i searched the fridge and found some strawberry yogurt. The topping added a nice sweet crunch otherwise they may not have been quite sweet enough for my liking. Overall a great recipe.

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