Strawberry Muffins

Delicious! A sweet, moist, fruity muffin. Yummy while 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!

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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!

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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.

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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 they didn't need that at all. Thanks for the recipe, I will make them again for myself.

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

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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.

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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!

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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!

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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 :)

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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.

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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!

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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.

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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!

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

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It just didn't work out for me,even if I might be the only one with a negative review. I could taste the baking powder and I added 1 and 1/2 T not even the full 2 T. The muffins came apart and didn't have a very strawberry taste. I should have added half cup more. My little DH didn't ask for another one so I won't try it again. I'll keep looking for the recipe that works out for us.

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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 (:

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Wow, three stars because the taste was ok (I've had better muffins) but what a mess! I was really suspiscious about this while I was making it, and for good reason. I should have read the reviews first. This recipe makes much more than a dozen muffins. I, however, only wanted a dozen so I stuffed it in there and ended up with a muffin cake on the top of my muffin pan. (I'll post a picture of what not to do later). The tops were pretty good, the bottoms were gooey. And when it says "medium" bowl to start with- medium won't fit it all! You'll need a large bowl.

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I got 20 muffins and baked mine for 22 minutes. Update: Strawberry Streusel Muffins is better.

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I tried this recipe on Friday evening, and used 2 cups of self-rising flour. The muffins came out extremely salty and, although I ended up with 2 dozen, I had to throw them all out. Think we'll stick with "Berry Smash Muffins".

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