Strawberry Muffins

“Delicious! A sweet, moist, fruity muffin. Yummywhile hot right out of the oven! I also increased the strawberries to 2 cups. I used only 1/2 cup (one stick) of melted margarine, not butter. I decreased the baking powder to 2 teaspoons rather than 2 tablespoons – I thought that may actually be an error in the recipe (the usual ratio is 1 teaspoon baking powder to each 1 cup flour). I ended up with 15 muffins. Posting a picture as well. Thanks so much for a delicious baked goods recipe to use my fresh berries!”

“I too used only 1/2 cup of butter, and they were delicious. It is peak strawberry season here in Australia, so they are very inexpensive and very tasty. Next time I am thinking about throwing in a few chocolate chips. Strawberries and chocolate,mmmmm!”

“I thought the taste was great but here are my few things I figured out along the way.The baking powder seemed an ok amount.The 1/2 cup butter I used was enough.And if you fill 24 small muffin cups 3/4 full it comes out perfect.The recipe should have said 12 large muffins and 24 small.Lastly, a 20 minute baking time was sufficient for the small muffins.The suger on top was a nice touch.”

“The recipe I think is incorrect looking at others and making it. It should be 2 tsp not tablespoons. I added more strawberries and cinnamon. Yummy.”

“After all the good reviews, I had high hopes for these but they were kind of mushy and nobody would eat them after the first taste.Sorry but these just weren’t a hit at our house.”

“After reading the reviews I upped the sugar to somewhere between 1/3 and 2/3 cup. These are so incredibly delicious.I’m refraining from eating them all before my husband gets home! I didn’t dice the strawberries but cut them into smallish pieces, I would probably recommend dicing them just so the juice is more spread out. I will definitely be making these again. I can’t wait for pick your own season now!”

“It’s a fabulous recipe!I’m not a fan of muffins but I love how easy and awesome the muffins are!I modified the recipe a lil and used 2 cups of chopped strawberries with 1/2 cup of melted salted butter as mentioned by some in the reviews.To enhance the taste, I also added extra vanilla essence and some chopped white chocolate! the white chocolate’s awesomeee!!Would definitely do this again (:”

“I got 16 regular size muffins from the batch.They are very tender and fluffy light.Moist with the fresh fruit used two cups.I will tell you though that the two grand kids will not try them because of the wet pinkish fruit in them,who would have thought.I did put a streusel on top with cinnamon and sugar, but theydidn’t need that at all.Thanks for the recipe, I will make them again for myself.”

“I signed up to review this recipe, because it turned out great! I used 1/2 cup of butter and did not add the 6 tablespoons of sugar and got 24 small muffins. Yum! Will definitely bake again.”

“Soggy, flat muffins. Made 20 not 12, even used 1/2 cup of butter.”

“I read many of the reviews first. I did get 18 muffins. I noticed with eve using just the 1/2cup of butter that my muffin liners were soaked in the butter. I then read several of my other muffin recipes and noticed they only used a 1/4 cup of butter or oil. I did reduce the baking power to the 2 teaspoons. I also noticed the batter was very thin. So after my first 12 were inthe oven, I added more flour, about 3 heapping tablesoops worth, to the batter and a few shakes of cinnamon. I loved the flavor of the batter then. I am now going to make them without the sugar on top. I found it just faked off anyways. The family thought they taste good. I’ll try them again. Oh,I did use frozen berries and they were fine in the muffin. Witht he way the instructions are written, I dumped them in the the dry ingredients and mixxed. There was a mistake in the instructions with that one! I’ll be trying them again but will follow more of my basic recipe and see if I can get a nice muffin and not the goopy mush this recipe makes.”

“Overall, just ok.Texture and sweetness good, but sort of bland.Would not make a second time.”

“I second what my mum (Jen T) said but would also add that having made these several times now I would definitely recommend fresh rather than frozen fruit in this recipe, it just makes it better!”

“I first had these made by my daughter and then made them myself for visitors. Very easy to make. Light & fruity. I used raw sugar for the topping and I used the full 2Tbsp of baking powder.The one thing you must not do is overmix. If you do they will toughen. We both used 1 cup chopped strawberries & 1/2 cup blueberries. These were enjoyed by all who ate them 🙂 Another “keeper” for me :)”

“These moist, easy to make muffins are wonderful! After reading some of the reviews, I have adjusted the recipe to suit my taste. I use 2 cups of chopped strawberries, 1/2 cup of butter, 2 teaspoons of baking powder, and I sprinkle them lightly with tubinado sugar (raw cane sugar) which makes the tops sweet and crunchy. I do not bother with paper liners; I just bake them in oil sprayed non-stick muffin tins. Makes 18 regular size muffins. They store well in the freezer. I pop them in the microwave on low and they taste like they just came out of the oven. Thank you for posting this recipe.”

“I found they were not sweet enough. I think 2 Tbsp of baking powder was too much. They spread everywhere. Maybe I did something wrong…not sure, but i am not a fan. Sorry!”

“These were great muffins, I put chocolate chips and almonds in some of them and that made them even better! I will make all of them like that next time.”

“Okay, did mine ever BOMB! But… they tasted really good. Don’t know what happened. I had one big flat muffin mess. Maybe b’cos I sprayed the tin with PAM. Had no paper liners. I will definetly try again. Choc. chips sound good, too. Any suggestions on how to get them to rise? Thanks!”

“My husband makes these each spring when the berries are on and inexpensive. Yum-o.”