55 Reviews of Strawberry Muffins

From: SaraFish

On May 15, 2002

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!

From: oopsmakes3

On May 26, 2004

Very good,and moist. I did the same and used 2+ cups of strawberry's. And I did use the 2 tablespoon of baking powder and they were fine. Almost like a thick pancake batter. Would be great with some rhubard in it. I also didn't put the sugar on top, but if I were to add rhubard then I most likely would put brown sugar on top. Thanks for posting this recipe. A keeper

From: Sueie

On Jul 25, 2002

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!

From: Brenda

On May 2, 2002

This is a very good recipe. I increased the amount of strawberries to 2 cups. I tossed the chopped strawberries with about 3 Tbsp. sugar before adding them to the flour. The flavor of these muffins reminds me of strawberry shortcake. They made great mini-muffins. A big hit with the students at school! Thanks for this recipe.

From: cullinaryjudge2

On Jun 17, 2003

I used only 1/2 cup butter, I think 1 cup would be far too much. I would suggest storing these muffins in an uncovered container, or they become too moist. I didn't sprinkle the sugar on top, as they were sweet enough for our taste.

From: MaeEast

On Jul 16, 2004

Very light and fluffy. Excellent strawberry flavour. I used 1/2 cup melted butter-it didn't need any more. I put in 1 1/2 tbsp. baking powder-it was enough. My butter was not unsalted-no problem. Excellent muffins-I will definitely make them again.

From: Beeba

On Feb 1, 2005

These were very moist and delicious. Along with everyone else I only used a 1/2 c. of butter. I used frozen strawberries and mashed and drained them well. I'd make these again.

From: DonnaM4321

On May 7, 2005

AWESOME!! Great muffins! I used 2 cups chopped strawberries, and did decrease baking powder to 1 1/2 tablespoons as sugested by other reviewers. Lovely, fresh taste. I had to make 4 batches. Thank you!

From: CoffeeMom

On Apr 17, 2005

Very good! I even used frozen strawberries. I partially defrosted them using the "soften ice cream" setting on my microwave, which made them just soft enough to cut. I made them twice, I think 1/2 cup butter is enough and I used raw sugar on top the second time. Its a keeper!

From: *Elaine*

On May 18, 2003

Very good. A nice summertime muffin. Thanks for posting!