Strawberry Muffins

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The recipe calls for salt but does not give a measurement. I used 1/2 teaspoon of salt and they turned out great! I will making these again soon! I got 21 muffins out of my batch today. Highly recommend these muffins!

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Delicious! I made a double batch for my little brother's church class, and I think they'll be a hit. My muffins didn't poof up like I had hoped, though - the tops kind of just spread out flat. Perhaps I used too many strawberries. Next time, I'll grease the tops of the muffin tins so the muffins are easier to remove afterwards. My bake time was more than 25 minutes; I baked these more like 30-35 minutes.

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These were good but not very healthy with all the butter & sugar. Thankfully, I read reviews before making these muffins, like so many others I found ways cutting out fat & reduce sugar while keeping the taste. I used 2 cups of flour & 1 cup of cake flour, reduced sugar to 1/2 cup, added salt & vanilla. I only used 1/2 cup of melted butter & 1/2 cup of light sour cream. My daughter said they tasted like strawberry pancakes, her favorite thing in the whole world. Next time I'll only add 1/4 cup of melted butter & 1/4 cup of applesauce :-

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I took these to work and they were all gone within a few minutes! I decided to try pinnapple in them. I was a little nervous because I didn't want them to be too wet. But I dried the fresh pinnapple well on paper towels and they were fine! SO GOOD! Just make sure to pat the slices with paper towels once you cut it. Let it sit on the towels for about 15 mins. Then slice them into chunks (I like big chunks and put them on fresh paper towels for them to dry even more. They will still feel wet but don't worry. Follow the rest of the recipe exactly. They are great!

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No problem with the recipe as is. They came out moist and delicious. Passed some on the neighbors - and they asked for the recipe.

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This was nothing like what I thought it was going to be. I followed the recipe exactly, only I put the dough in a muffin tops pan (it almost looks like a cake like cookie as my kids prefer them to regular muffins. I baked them for 20 minutes and after spraying the pan generously, they still stuck to the pans. So I cut out parchment paper to fit the bottom of the pans, and sprayed, with better results. The taste of the muffins are like that of a bran type muffin, a bit heavier. So I whipped up some of my cream cheese topping -1/3 C cream cheese (not softened, 2 TBS. of butter (softened, 2 teaspoons of pure vanilla, and confectioners sugar (somewhere between 1 1/2 cups - 2 1/2 cups until desired consistency, adding half and half for a creamier texture (about 3 TBS- Then when still a bit warm, using a butter knife, spread the topping on the muffins and eat right away-my kids said w/o the topping they would not eat them again.

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My whole family loved these muffins! Absolutely yummy and easy to make. There is no better combination.

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The recipe is missing 1/2 teaspoon of kosher salt. This is the same recipe as her Tri-berry Muffin recipe in "Barefoot Contessa at home".

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Made these last night and they came out wonderful! I used half butter, half coconut butter to keep the cholesterol down. Used turbinado sugar (only added 1 cup and buttermilk instead of regular milk. My husband and coworkers loved them! Definitely a recipe to keep. Great with a cup of tea in the morning.

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I had read the reviews about the problems some had with this recipe but decided to use it as written on my first try. So glad I did - these were EXCELLENT! I used fresh strawberries - a bit more than called for - which didn't create any problems with texture. These are already on my household's favorite list. Thanks Ina!