Start your day with these delightful, flavorful strawberry muffins!
So I read through all other reviews and made the following changes to the recipe: substitute stawberry yogurt for the oil, up the cinnamon to 1 tsp, add some chopped walnuts (they make a huge difference!), and make sure to cut the strawberries really small, so the muffins don't turn to mush. They turned out really well and I'm enjoying them for breakfasts in the morning. I found they stuck to the muffin cups when they were hot, but once they cooled I had no problem. They also froze pretty well. A keeper for sure!
Read MoreJust ok with the modifications I made for a healthier muffin without all the oil. I followed some other suggestions: used 1/2 whole wheat/1/2 regular flour, 1/2 brown sugar/1/2 white sugar, subbed light strawberry yogurt for oil, and used more cinnamon. If I make again, will try adding some vanilla and/or sprinkling with sugar/cinnamon before baking.
Read MoreSo I read through all other reviews and made the following changes to the recipe: substitute stawberry yogurt for the oil, up the cinnamon to 1 tsp, add some chopped walnuts (they make a huge difference!), and make sure to cut the strawberries really small, so the muffins don't turn to mush. They turned out really well and I'm enjoying them for breakfasts in the morning. I found they stuck to the muffin cups when they were hot, but once they cooled I had no problem. They also froze pretty well. A keeper for sure!
Very tasty! They were defintely not super sweet (I tend to like muffins sweeter...), but that may also be because my strawberries weren't very sweet. But the flavor was good and they were very easy to make. I filled the muffin cups almost to the top and was nervous they would rise too high, so I didn't quite use all of the batter. However, they did not rise much higher than they started, so feel free to fill the cups to the top. Mine baked perfectly in 18 minutes.
Well these were a delightful surprise! They tasted a bit like baked oatmeal with strawberries. I haven't made a muffin that used olive oil before but it worked great. I used brown sugar instead of white and added 1 tsp of vanilla. I also used 1 tsp of cinnamon. If you cut the strawberries up small they should cook fine and get rid of the sogginess. Mine weren't soggy at all. Very nice, different muffin.
Yum!! After substituting 1/2 of the flour for whole wheat flour, giving it a heaping 1/2 teas. of cinnamon (as opposed to just 1/2, using vegetable oil and a heaping 1/2 cup Turbinado sugar--all tips in other's reviews. . . THEY ARE GREAT!! TRUST ME--I MAKE LOTS OF MUFFINS and am an experienced cook!
Awesome recipe. I added a 1/2 teaspoon of vanilla, used brown sugar instead of white and added some walnuts-made it a little bit sweeter!
I made a few changes but my roommate thought these were the best muffins she ever had! As others suggested, I used whole wheat flour and brown sugar instead and added a handful of walnuts (makes them so much better!). I also substituted the olive oil with vanilla yogurt. The result is definitely very healthy and tasty! Like others, I also couldn't taste a strong strawberry flavour. I think next time I'll try it with strawberry yogurt and add a little bit more sugar. Didn't give this 5 stars due to all the modifications, but otherwise, this was an excellent base recipe!
As is this recipe can be a little on the dry side and, as others have said, very good but not spectacular. I only made these as listed a couple of times and then I started playing with the recipe to make other kinds of muffins which all turned out spectacular. This is one of my favorite recipes to modify because it generally comes out well. Both times I have used whole wheat cake flour, and the whole wheat really seems to enhance the flavor, so I would suggest trying whole wheat instead of regular flour, and if you're not a big fan of berries, you could try adding golden raisins and walnuts. Someone else mentioned a problem with tasting olive oil, but i did not have this problem. I use the lightest olive oil I can find in the store, or I use high heat safflower oil.
These were good, moist and flavorful, but it kind of overwhelmed the strawberry flavor. If you want a tasty muffin, try this one, but if you want something that really tastes like strawberries, keep looking.
Definitely not a sweet, cupcake-y muffin. More like a somewhat healthy breakfast. Like others, I used brown sugar instead of white, half wheat flour/half white, 1 tsp cinnamon, and 1/4 cup plain Greek yogurt instead of the oil. I used 1 cup of finely chopped strawberries. These were good -- the kids liked them, and they freeze well. We'll eat them for breakfasts and pack them for school lunches. Thanks for the recipe!
Made a double batch of these using frozen strawberries. They were absolutely delicious, although I found they didnt take as long in the oven as the recipe says. Had to rush some into the freezer to stop them all being eaten at once!
Just ok with the modifications I made for a healthier muffin without all the oil. I followed some other suggestions: used 1/2 whole wheat/1/2 regular flour, 1/2 brown sugar/1/2 white sugar, subbed light strawberry yogurt for oil, and used more cinnamon. If I make again, will try adding some vanilla and/or sprinkling with sugar/cinnamon before baking.
This are wonderful! Try adding some more strawberries...also, if you use frozen strawberries you may need to cook for another 2 minutes. The olive oil is a welcome surprise, used extra light.
Delicious muffins. To reduce the fat content I replaced the olive oil with pumpkin puree. I also increased the cinnamon to 1 teaspoon as I am a huge cinnamon lover. I also cut the sugar to 1/4 cup as the fruit provides plenty of its own natural sugar. I have made these muffins with strawberries and blueberries. Next I will try apple!!
Very good. I used a whole pint of berries becasue I thought one-half according to the recipe would be inadequate. Final muffins tasted very strawberry for me. I had high quality farmer market berries. Make sure your berries are the best they can be!
These muffins are SO yummy!!!! Theyre healthy and filling I followed the recipe exactely and they turned out wonderfull!!!! This is a keeper!!
These muffins are pretty good but, as other users said, they really lacked that pop of strawberry flavor. I chopped up my strawberries and mixed them with sugar and let them sit while I made the recipe. I used brown sugar instead of white, substituted 1/4 cup strawberry yogurt for the oil and added in some chopped pecans. Soaking the strawberries with some sugar helped sweeten them but definitely didn't solve the problem.
These muffins were delicious! I made a few changes - added a handful of cut up banana and almonds, plus made the recommended changes from other reviews. I also used whole wheat flour. They worked out perfectly! Thank you! :)
Made as mini muffins cooked ten minutes, followed substitutions from previous comments! Added to my recipe box, thanks!
THESE ARE FOOLPROOF! WHAT A GREAT RECIPE, DO NOT HESITATE TO TRY IT!!!
EEK! Watch these when in the oven! The only change I made was to se canola instead of olive oil...I put them in the oven at 425 and set the timer for 15 minutes (since I like to give myself leeway with new recipes). At 13 minutes, the bottoms were burnt, and the tops were perfect. *sigh* What a waste of muffins. That having been said, the texture of the tops was good! Will bake at a lower temp next time.
the recipe was easy to make, muffins were moist and very good, my youngest son Josh and I had fun making them, once cooled, of course, so much fun to eat them, great as a snack or for breakfast, thanks for sharing the recipe.
Made these today for Easter brunch on Sunday. Not thrilled with the way they turned out. Not very flavorful. I substituted 1/2 cup strawberry yogurt for the olive oil, used 1/4 cup brown sugar and 1/4 white sugar. Also used 1/2 cup white and 1/2 cup wheat flour. I will still serve these at my brunch but most likely wont make them again.
Loved this recipe! I followed some suggestions and doubled the cinnamon and added vanilla. I also substituted natural apple sauce for the olive oil and I added chopped walnuts. They turned out beautifully and I'm already looking forward to making them again!
I did not like these at all. I thought the taste of olive oil was overwhelming -- if you're going to make them, use vegetable or canola oil. And I thought the strawberries were strange. Would have been better without the strawberries as just cinnamon oatmeal muffins. Will not make this again.
It's pretty good. I was a little worried after I had mixed everything together, because the batter looked a bit too thin. However, it turned out just fine. The flavor is on the weak side though, I think I will add some strawberry extractnext time just too see how it will turn out.
This was a very easy recipe and they looked great when they came out. I even made them in mini muffin tins (baking for 14 minutes). Unfortunatly I didn't care for the taste. Sorry to all who loved them.
These came out beautifully, cakey soft with a yummy crunchy top. Absolutely delicious, what a great way to use up leftover strawberries and my 8yr old daughter loved them! I do recommend that these are eaten on the day that they are made, after I stored them overnight, they were a bit soggy. Would definately make again!
simple and good
I made these for a play date and they were gone as soon as they came out of the oven. They were fabulous.
this turned out really good! I made it exactly like the recipe and it turned out wonderful! i will definately make this again!
These were sooo tasty and easy. None were left after the brunch and everyone wanted the recipe. I also filled my cups up and no spill over because they do not rise to much. I also used brown sugar and they were amazing!
I really wish I could rate these higher, I wanted them to be really great. They were kind of bland, I probably won't make them again....I'm not even sure what was missing :(
These muffins are really good. They are moist without being soggy. Right amount of sweetness for a muffin. I did use all whole wheat flour and vegetable oil but did not change anything else. Will make these again!
A great recipe.. I used plain yogurt instead of oil, half whole wheat flour, and brown sugar instead of white. Great healthy muffin!
This recipe took me only about ten minutes- and it came out great!
This recipe was outstanding. I used strawberries that were beginning to get soft.
These were really excellent. I did the same as many and made half of the flour whole wheat, substituted 1 T of white flour with 1 T of soy flour (for some good protien), doubled the cinnamon, added 1 t of nutmeg, 2 tsp mexican vanilla, used half again as many strawberries, and used applesauce instead of oil. These were a great way for me to impress my boss for his birthday!
I loved these muffins! We bake with no egg or milk due to food allergies and not many recipes take the changes well. This one certainly did! They were moist and flavorful. I did add some vanilla extract with our egg subsitute (arrowroot powder) and a little extra apple juice for moisture. This one's a keeper!
These were easy to make and my husband had them gone really quick. I loved having another recipe to use up my strawberries from my garden.
I used this as a base for the random ingredients I had in my house that i wanted to use up. I used honey instead of sugar, added half oats half bran, and some coconut. I also double the cinnamon and added vanilla like others suggested. I made these into mini muffins and baked for 12 minutes at 375.... yum!
These are great! My changes were: 1/2 all-purpose and 1/2 whole wheat flour, I added vanilla and an extra 1/2 tsp of Cinnamon. I added two handfuls of wheat germ as well. Instead of the oil, I used apple sauce, however this one was strawberry and apple sauce. They came out perfect! lots of flavor.
Very yummy! I added walnuts, a tablespoon or two of wheat germ, and half whole-wheat flour. We made mini-muffins and they are delicious!
As an avid warehouse club shopper I had a surplus of strawberries left over. Not wanting to waste a thing I thought this would be a great recipe to try. The only modification that I made was to use vanilla greek yougurt instead of the oil. I also had on hand strawberry extract and used 1 tsp. of that. I would like to add that I am sure the submitter of the recipe meant well, but I for one, would appreciate some kind of measurement on the strawberries.
This is a great alternative to other baked breakfast options. My boys couldn't get enough. We went through 2 dozen in a weekend!
Came out good. I took out the oatmeal and added a cup of shaved carrots for nutrional content. Couldn't taste the carrots (so my 3 yr old actually ate them)
i did like these muffins a lot, but i made quite a few changes to the recipe. i used spenda brown sugar, for one. and, i added 4 times the cinnamon (i am a cinnamon freak)! i didn't have any fresh strawberries, so i used some frozen ones--tasted great to me, and used an entire pint instead of half.
I used a little less olive oil than the recipe called for, but it came out fine. I loved this recipe, but my family only liked it. My mom said that the texture of having the strawberries in the muffins was odd, not bad just different. The sweetness was fine. Overall, I loved them!
I wanted to make something different, and these were great! the recipe was great! my husband loved them and can't wait till I make some more!!
I made changes - 1 heaping teaspoon of cinnamon, heaping half cup of sugar (as suggested by GIA3), used only whole wheat flower, added 1 teaspoon of vanilla extract, and added a little white vinegar to my milk to let it sour. Because I made so many changes, I can only give 4 stars but these are delicious and I will make again with other berries!
Except for cutting back on the sugar, I followed the recipe exactly. Muffins weren't extraordinary. Not much strawberry taste. Muffins kind of crumbly from the oatmeal, I assume.
I tried substituting brown sugar for white sugar. The muffins were moist inside and got really done on the outside. I would definitely increase cinnamon and even sprinkle some on top. Also, I would do 3/4 cup brown sugar next time.
I made these for breakfast the other week for my husband and me. I substituted vegetable oil for the light olive oil. They came out soft and moist, but the taste was a little particular. Maybe you'll like it, maybe you won't. My husband ate one or two, but it definitely was not his favorite-but then again, he doesn't like cinnamon. For me, the first time I thought it was okay. Then by the second or third one, it thought it was pretty good. So I'm giving this a mixed review.
These are OK muffins, they are not very tasty and are a bit dry. The only change I made was adding 1 tsp of Vanilla. My kids liked them but I don't think I will make them again.
These muffins are pretty straight forward and tasty! Easy to whip up when I've got some fruit I need to use before it goes bad. Like many of the other reviewers did, I added some Vanilla and next time I think I'll try using apple sauce instead of the olive oil. I find that I much prefer Raspberries to the Strawberries, but that just personal preferences. :)
Yummy Recipe! I added the zest of 1 orange and a bit of ginger to add some flavour oomph, as I love fresh strawberries prepared this way. I also substituted almond meal (almonds ground in the blender) instead of all-purpose flour to go GLUTEN FREE- turned out to be very tasty :)
These turned out VERY good! I used brown sugar instead of white, but otherwise followed the recipe directly. I refrigerated them after they cooled and they kept well. A little soggy around the strawberries, but that just makes sense. My husband ate 3 a day :)
Excellent. Very moist.
Nice & healthy muffins that aren't too sweet! I used more strawberries (1 1/2 cups), and it worked out well. A great way to use up berries :) Will make again!
These are very simple and easy to make plus they taste great. Both my children really liked them. I used frozen strawberrys and a little bit more sugar and they turned out great. Will make them again. Thanks for sharing
These were pretty good, I will make again. My husband said he really liked them, so that's always a keeper for me. I followed the recipe exactly, although I'm not sure how many strawberries I used, I just kept adding them until my wet mixture equaled 2 cups. These muffins didn't rise up at all for me, but they were still good.
This was basically a good muffin, but not sweet enough for my husband and me, but in all fairness we have a disgraceful sweet tooth. Next time I make them I will add a little more fruit for a more strawberry flavor.
I got some very good reviews on these muffins, but in my opinion they weren't fantastic. They were very good, however. The main issue was that they stuck to the muffin wrappers a lot, but that was entirely my fault as I substituted all of the oil for applesauce. I also added vanilla, a bit more fruit than suggested, and I substituted sugar with splenda and eggs with egg beaters. Overall, they came out quite well, just not amazingly.
I used golden sugar and vanilla yogurt instead of oil. They turned out really good. Thanks for the recipe!
I had a container with some chopped strawberries and peaches in the freezer that I'd saved in order not to lose them. I figured this recipe would work well for what I needed. I ground the oats in my blender, to make the consistancy a little smoother for my kids. I added a tsp. of vanilla extract and used buttermilk. I thought that olive oil would be a little heavy for muffins(past experiance reminded me of this) so I used vegetable oil. Not too difficult to throw together for breakfast and the kids liked them. This made twelve muffins, which was enough for breakfast/snacks for the kids and I and a couple put aside for my husband's lunch the next day.
1/2 pint is 1 cup of strawberries and perhaps 1/4 tsp of salt would be better also i used splenda and whole wheat flour- results were good
I just didn't really like the taste of these. I think I will keep looking for another recipe like this.
GREAT way to use up strawberries that are past their prime for eating raw. I played and through trial and error, eventually came up with a lower-cal version that my son and hubby both loved. I use WW flour in place of AP, upped the cinnamon to a full tsp, subbed in 1/8 cup each of stevia/sugar baking blend and Splenda/brown sugar blend for the sugar, and added 1/8 cup each of ground flax seed and wheat germ to the dry ingredients. I subbed a 6 oz container of low-fat yogurt (strawberry or vanilla) for the milk and 2 very ripe bananas (mashed) subbed for the olive oil. Yielded 24 mini-muffins baked at 375 for 15 min, using a dark pan sprayed with Baker's Joy (no muffin papers). I agree with other reviewers that the strawberries need to be chopped very small - I just quarter mine and put them in my food processor - quick and easy! I also recommend using quick oats - I tried rolled oats in my first attempt, and while they were still tasty and hearty, the quick oats are more suitable for a good muffin texture. I have also successfully used honey in place of sugar - just use 1/3 cup, and reduce yogurt to 4 oz - but my taste preference is with the baking blends.
Substituted whole wheat for half of the flour, and also added 1/4 c flaxseed. Substituted brown sugar, and used maybe 3/4 c, packed loosely. Increased cinnamon to 3/4 t. Didn't have enough olive oil, so used 1/8 c olive oil, and 3/8 c sunflower oil. Skim milk. These rose up, darn, because I didn't have muffin tins and only muffin liners, and read the reviews which said that they didn't rise much. Used a food processor to blend all dry ingredients first, then tossed the wet ingredients directly in before blending briefly. Used exceptionally sweet organic strawberries. Baked at 400 using a convection bake setting. Texture was excellent, but of course they were mushy where the strawberries sat. I thought the muffins were great, but not very sweet, despite the extra sugar. Couldn't tell there was any oatmeal in them!
Decent muffins - made the following substitutions: 1/2c whole wheat flour, 1/2c white flour, 1/4c applesauce instead of oil, omitted the cinnamon, added a little vanilla. Also made mini muffins, baked for about 12 min at 425. Tastes like Special K strawberry cereal.
Good recipe. I did make some changes suggested by others. I used only whole wheat flour and brown sugar. I doubled the amount of strawberries. I also added two tablespoons of flax seeds. I wil make these muffins again.
Taste was good but not sweet. Added a 1/4 cup of sugar and it turned out great. will absolutely make again. thanks
Maybe I did something wrong, but these were dense and didn't have much flavor.
Such a hit! I made these for a parent breakfast at my son's daycare. I tweaked it a bit though. I used cinnamon applesauce instead of oil and replaced the other cinnamon with ginger, I love the health benefits of ginger.
This recipe is outstanding!
Made as is, these were not good at all. The strawberries needed to sit in the sugar to help them and like the other reviews said, it needs the yogurt and brown sugar. Very disappointed in these, waste of good strawberries. :(
Definitely would make it again. Sprinkled a little sugar on the top of the dough.
Tastes great and easy! I used frozen strawberries and put all the wet ingredients in a food processor with the strawberries. They came out perfect and were great for breakfast or snack on the go.
My son loves the s recipe made with raspberries. We have had great fun substituting several fruit variations.
I made this recipe Gluten Free as a breakfast option for my son who has allergies. I modified it by using GF All purpose Flour and GF oats. I added a little more cinnamon and milk to help with the consistency of the batter. Turned out great!! Will be making these again!
Delicious. I substituted almond milk for milk, honey for sugar, and coconut oil for olive.
Deelish!, I did add a bit more cinnamon and I agree with others that it's best to let them cool before eating. Very moist
One of those sleepless nights where you feel like making muffins, right? Figure if I do the suggested substitutions, these will be awesome, right? Well, no. Even with the tweaks (whole wheat flour, brown sugar, more cinnamon, a splash of vanilla) these were meh. Not bad, but just not very exciting.
Delicious! I substituted whole wheat flour for the regular flour, added a bit of ground flax seed and added a chopped up pear (because I needed to use it). Nice addition to our morning.
I will definitely make these again. I made them exactly as stated in the recipe. It makes one dozen regular-sized muffins. Moist and delicious.
I think I will use more cinnamon next time. But I really like these muffins!
I was very happy with this one. A lot of strawberry oat muffins end up too "gooey". I did chop the strawberries in very small pieces. They came out great.
these muffins had no flavor al i could taste was the oats. i used frozen strawberries that i mashed to a pulp and i used strawberry yogurt instead of oil i will not be making them again.
I don't like to use oil, so I subbed an extra egg for the 1/4c of olive oil. I also cut the sugar from 1/2c to 1/3c. Came out plenty sweet, but if your strawberries are a bit sour I would stick with the 1/2c of sugar. Great breakfast (or snack!) muffin.
I made these for supper tonight. My family really liked them. The only thing I did different was use frozen strawberries as I didn't have any fresh ones. The other thing I did was use instant oats. I don't know if that made any difference or not but they were delicious! I will make them again.
