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Strawberry Muffins


Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.

Source: Body+Soul, July/August 2009
Total Time Prep Yield



Cook's Notes

This heart-shaped member of the rose family boasts healthy antioxidants and more.

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How would you rate this recipe?
  • cfenwickmhsrd
    17 MAY, 2018
    Flavor great. However, muffins collapsed, are soggy, and were not cooked by the suggested cooking time of 17 minutes. My oven temperature was correct as I set it correctly and I have a thermometer in the oven to be sure. IMHO, the recipe has too much liquid because the strawberries have a lot of juice and not enough flour. Was this recipe tested? If more flour was added or liquid reduced and cooking time increased, then you would get a good muffin.
  • sumimohan77
    3 SEP, 2017
    I just baked these today and tried 1 as it was hot out of the oven. The muffin seemed that it had baked all the way as I used a toothpick and inserted in the middle of all the muffins. As i ate the first muffin, it seemed soggy inside, and I assumed it was the strawberries as the muffin dough was cooked. It wasnt as sweet as I thought it would be. I do not like very sweet desserts. I have also never baked with whole wheat flour before. I was going to give the muffins to my husband's co workers, but now I dont know if I would. I used vegetable oil and wondered if it would make a difference if I had used unsalted butter instead. I would probably not make these again, but would like to try out other recipes on the website.
  • marieemoffet
    7 MAR, 2017
    Recipe incorrect, in my opinion, as these muffins tasted like boring wet cardboard. Such a waste of time and effort.
  • hesterf
    18 JUN, 2014
    Not a great recipe. I agree with the previous reviewer that they taste like moist cardboard. Meh.
  • Lemonbar
    12 MAR, 2014
    My kids love these muffins. One won't eat blueberry or raisin muffins so sometimes we make strawberry, which he loves.
  • EmmaLeigh62
    11 FEB, 2014
    I am not sure what happened to those who made and did not enjoy these muffins. I only made one change to the recipe: I used whole wheat pastry flour instead of the all purpose and then used all purpose instead of the whole wheat. They turned out moist, sweet and delicious. I actually made them in a heart-shaped muffin tin to give out as Valentine's Day treats for my kids' classmates. AWESOME
  • Clancyfish
    19 JUN, 2013
    Where's the nutrition info??? I want to try these but need to know the calories first.
  • Jeniesque
    9 APR, 2013
    These muffins taste like moist cardboard. Do not make.
  • lynnelor
    16 AUG, 2012
    Love! I also made substitutions, but I have what might be the perfect template recipe for me, now. Taking the good suggestions here, I changed out oil for coconut oil, buttermilk for 1/2c milk plus 1/2 c plain yogurt, and I also switched the vanilla for almond extract. And raspberries instead of strawberries...and an extra 1/2c of milk. And turbinado sugar sprinkled on top before baking. So, basically, I changed almost everything, haha. But, wow, they are awesome.
  • MS112583616
    19 MAY, 2012
    Fantastic! (I also used coconut oil.)

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