Berry-Smash Muffins (Strawberry Muffins)

I've made these a couple times and they are my husband's favorite (and I make a lot of muffins). They are moist and very yummy. I bought a potato masher just to mash the berries for this recipe.

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These are very dense as other reviewers noted. I would definately soak the strawberries in a little sugar for 30 minutes+ before adding them to the mix.

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I served these to company and my eight year old nephew declared "these don't have any taste." Now I didn't take it too seriously because an eight year old boy is hardly the best judge of good food. But I did think they lacked a little something ( another reviewer suggested a little brown sugar and extra cinnamon.) I did enjoy them and was pleased to be able to use fresh seasonal fruit.

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These were quite good, but to be honest it's not something I'd make again. I expected much more flavour and personally didn't like the cinnamon in it.

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The muffins were easy to make and froze great however I felt that they were missing something.

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These were so easy to make and tasted great! I was only able to make 9 muffins though, and they all went fast at our playgroup!! I used only 1/2 cup sugar and they still tasted great!

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Our strawberries turned out really great this year and I used them in this muffin recipe. They had a wonderful juicy berry flavor. Very moist and tender. All in my family loved them and there were none left-over. I didn't use paper cups, just greased my muffin tin and they came out fine. Thanks for posting this recipe.

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I decided to give this a shot, and I think I've made it 4 times since then... I just couldn't stop making it! I actually used raspberries (frozen, defrosted) instead of strawberries and baked it as a bread instead of muffins. Really good flavor, moist, and very easy to make!

Thanks! :)

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This was good! I think next time I'll use whole wheat flour to make it healthier. I used a mix of strawberries and rasberries, both frozen and didnt bother to drain it.

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I absolutely loved these muffins, as did my VERY picky husband and 2 1/2 year old daughter! :) That's saying a lot! I doubled the recipe and used 2 bags of frozen whole strawberries. I thawed them under hot water, and then chopped them up. I replaced the oil with apple sauce and added a dash of milk to give it a better consistency. Our oven usually cooks pretty warm, so I cooked them for 6 minutes, sprinkled them with cinnamon sugar and then put them in for another 6 minutes. The time was perfect! It leaves the bread part of the muffin moist but still cooked thoroughly, as well as leaving the strawberries very fresh and moist. This is a big hit! I made them to bring along to a party for a friend, but gosh... I am really second guessing bringing them along because they are so darn yummy! Thank you for sharing! I think next time I will try adding vanilla and see if if it adds even more to them! Will DEFINITELY make this again!! :)

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Melt in your mouth delicious! For MORE FLAVOR, try any of these modifications:
1) Use strawberries that are a week or so old; they will be a little softer and more mashable.
2) Mince the strawberries on a cutting board so that you'll still have little chunks in the batter.
3) Add 2 heaping tablespoonfuls of brown sugar.
4) When the muffins are halfway cooked (about 8 minutes in), sprinkle cinnamon sugar over the tops. Then finish baking them.
5) Mix in a packet of prepared muffin batter. I added Martha White blueberry muffin mix; they came out as red-white-and-blue muffins... perfect for the Fourth of July!
I had no issues with these, and will definitely make them again! Thanks Gold Medal!

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These cooked up fine, but they did not have much flavor.

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These were quick, easy, and very tasty muffins! I did make some substitutions -- unsweetened applesauce for oil, 1/4 cup of whole wheat flour for 1/4 cup of white, 2 cups of fruit total (mixture of sliced strawberries, blueberries, and blackberries), added 1/2 teaspoon of vanilla. I made 9 hearty-sized muffins and the family loved them! Delicious!

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These were just amazing! I noticed that the batter was a bit stiff, so I added 1/4 cup skim milk and the batter was the perfect consistency. I made these with my 3 year old son and he had a blast smashing the berries and mixing the batter. We put a pinch of sugar on top of each muffin for a crunchy top. Here's a tip: to keep your muffins from sticking to the papers when you peel them off, spray the papers lightly with non-stick spray before filling with the batter. I think the papers help keep the muffins moist and are a pretty presentation. Have fun baking!

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VERY good! I had to sub baking powder in place of the baking soda but followed the rest, as stated, with all strawberries. I cooked for 15 minutes, but would probably cook a bit less next time. Super quick and easy. Will definitely make again.

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Worked great, super easy to make! Left out cinnamon but added a simple streusel topping (flour, oil, sugar & left-out cinnamon) - yummy! P.S. These have become my "go-to muffins" for an almost-effortless baked treat. I also made these with both strawberries and blueberries for a bake sale last summer. They were gone in a flash!

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Fantastic. I used all strawberries and added in one mashed banana. I also cut the sugar down to about 1/3 c, used applesauce in place of the oil, and used whole wheat flour. These were so moist and delicious. For me this recipe made 14 regular muffins (cupcake size). I love them and my kids did, too. NOTE: DO NOT USE the paper liners. We lose about 1/3 of the muffin as it sticks to the liner. However, the mini-muffins I made and sprayed with non-stick spray came out perfectly.

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We used this recipe tonight but with fake sugar....DELICIOUS!!!

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Wow, if they are this good with store bought "winter" strawberries, I can't wait until berry picking time is here! Very tasty! I did think they were a little dry, so I won't bake them as long next time.

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Mega-hit! My family loved them and they disappeared within days.

To add a little twist, I used 1/2 cup wheat flour and 1 cup white flour. I also added about two tablespoons of ground flax seed. A little more heart healthy...

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