Most Helpful Reviews From Allrecipes.com
These were a big hit. I let the strawberries sit for about an hour after I chopped them so they wouldn’t be too mushy. Also, I added 1/2 tsp vanilla, 1/2 tsp cinnamon and 1/4 cup brown sugar based on other people’s complaints of lack of flavor. These were excellent – made them for a snack at my son’s kindergarten and even the kids loved them!
I took some recommendations on other reviews for this recipe: added 1/2 tsp each vanilla extract and cinnamon, & left out 1/4 C of the flour. I wasn’t in the mood for muffins, so I baked this in a 9 X 5-inch loaf pan. It worked really well. This bread was a wonderful treat for breakfast, toasted and spread with some homemade strawberry butter (1 tsp confectioners sugar, 3 strawberries, and 1 stick room temp butter combined in blender or food processor until smooth). Heavenly!! This is a really great way to use up strawberries that need to be used before going bad. I highly recommend this one!! I hope you like it as much as I did…
So Yummy! I’ve never made strawberry muffins before! I took the advice of others and added some vanilla and 1/2 c more strawberries and they turned out great! Soft and moist and full of flavor! I dusted the tops with cinnamon and sugar before baking and it made an excellent crust on top! I definitely will be making these again! I’m going to use these for my VBS kids tomorrow, so we’ll see what they think! I made mini-muffins for them! Definitely a 5-star muffin!
I am 8 years old, and I went strawberry picking with my friend, and I brought a lot of strawberries home, and I made my very own strawberry muffins with this recipe, and they are really yummy and my whole family likes them.
One of my biggest pet peeves is when people make alterations to a recipe and then review it…you’re not reviewing the recipe because you changed it! With that being said, I made this as is and it tastes like homemade strawberry shortcake. I thought it was good…others said that it is “too bland,” and I disagree…I thought it was a great texture and very good. Maybe next time I will incorporate some changes to suit my own personal taste…but I think this recipe deserves a chance before you go changing it. Thanks for sharing!
This was a wonderful and easy strawberry muffin recipe. Such a great taste and very moist. I added the 1/2 teaspoon of cinnamon, 1/2 teaspoon of vanilla and 1/4 cup of brown sugar. Perfect, not too sweet not too bland, just right! Thanks!
The best muffin recipe!! I was very successful using 1 1/4 cups of whole wheat flour and 1/2 cup all-purpose white. I threw in some wheat germ and some nutritional yeast and just added a bit more milk (soy was great). I also used a frozen berry mix and they just turned out wonderful!! Thanks for the recipe?
I made some modifications after reading other reviews, and they turned out DELICIOUS. They have stayed yummy and moist for 3 days. I added 1/4 cup brown sugar, 1/2 tsp of vanilla, and about 3/4 tsp of cinnamon. I also substituted whole wheat flour for 1 1/2 cup of the flour and I used Splenda instead of sugar. Absolutely delicious.
These turned out wonderful. I used fresh chopped strawberries, a little over a cup, and did increase the sugar by about one-quarter cup – I wanted a more dessert-type muffin. I had never had strawberry muffins before and was pleased with how much the fresh fruit taste came through. A definite keeper. Thanks!
Fresh Strawberry Muffins Recipe
1/2 cup butter, softened
3/4 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon
Cream butter and sugar.
Add egg and mix well.
Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400º for 20-25 minutes.
Makes one dozen muffins.
Fresh Strawberry Muffins