Reviewed: Dec. 4, 2011

these muffins are very yummy! like other reviewers, i made a few adjustments: added 1/2 c brown sugar, 1/2 tsp cinnamon, 1/2 tsp vanilla, and decreased flour by 1/4 cup. i also used at least 1 1/2 cups of fresh strawberries (i think if you use much more than this, there's not enough batter to separate the strawberries and the inside of the muffin gets a bit gooey). I diced them up really small to make sure there was strawberry goodness in every bite. oh, and i got 12 regular-sized muffins. i can't decide if they are better with cinnamon sugar sprinkled on top, or by themselves. must try a few more just to be sure.....!

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Reviewer:

SLIPHGRRL

Cooking Level: Expert

Home Town: Homestead, Florida, USA

Living In: Auckland, Auckland, New Zealand

Reviewed: Nov. 9, 2011

These muffins were so yummy! Instead of making full sized muffins, I made mini muffins... I used 1 cup regular flour and 3/4 cup whole wheat flour. Also I used half splenda and half sugar. They turned out delicious but I wish I would have read the other reviews and added some vanilla or cinnamin. They could have used a little more flavor. Good though :)

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Reviewer:

charbunny628

Reviewed: Nov. 9, 2011

These were very bland and not what I hoped for at all. I baked them in paper muffin cups and it was hard to get the cups off. They seemed to be completely baked through (even with toothpick test), but the strawberries seemed to turn to mush inside the bottom of the muffin. It tasted more like strawberry oatmeal to me. (I did put a few back in to cook longer, but it didnt change. The outside got harder yet the inside was still a thick oatmeal consitancy.)

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Reviewer:

TheSmithHouse

Reviewed: Oct. 31, 2011

I love these muffins and so does my 3 yr. old! I used 3/4 C. of oats instead of flour and it was delicious! Thanks for the recipe.

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Reviewer:

Taren

Cooking Level: Intermediate

Reviewed: Oct. 26, 2011

I made these this morning for my daycare kids:) but they are picky so I wont base my review on them, I tried one warm from the oven, delish! I did make the changes that alot of reviews did, I first doubled the recipe, added the cin,van. I used veg oil because that is what I had,cut the flour down a 1/4 CUP for each recipe., used frozen strawberries and thawed in micro, then mashed them,also made the struesel top. I think they could have baked longer but could be my oven, baked them for 22 minutes. I would definetely make these again. Tomorrow thinking I will make blueberry muffins :)

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Reviewer:

Margie

Cooking Level: Expert

Home Town: Geneva, New York, USA

Reviewed: Oct. 20, 2011

I tried this one last week and my kids loved it.

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Reviewer:

Vidhya Iyer

Reviewed: Oct. 18, 2011

I have used this recipe a few times now, and they are great. Thanks so much.

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Reviewer:

erc11

Reviewed: Sep. 27, 2011

These are really good, easy to make and once baked they freeze well for another day. This is one of those recipes that most of us would have the ingredients on hand for other than the berries, great when they are plentiful and in season.

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Reviewer:

annehop

Reviewed: Sep. 26, 2011

Loved them! I followed other suggestions and added a little bit of vanilla to the batter, and a few more strawberries than the recipe calls for. Then once I filled the muffin tray, I added cinnamon and brown sugar on top.

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Reviewer:

Heather

Reviewed: Sep. 22, 2011

As written, I give this recipe 4 stars, but it has 5 star potential. Made it as written the first time, and they were fine, but the second time I made these changes. Used 1 1/4 cup strawberries which I mashed with my potato masher, slightly. Still had some good chunks of berries, but more of the juice seeps out to add flavor to the muffin. Used buttermilk instead of regular milk, added 1/2 tsp vanilla and 1/4 cup sour cream. These changes made for a moist, sweet muffin balanced out by the tang of the buttermilk and sour cream. Just lovely.

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