Strawberry Oat Muffins

The flavor was great but they were a little dry. I will double the eggs next time to see if that helps. I used melted butter instead of oil but I have done that with many other recipes so I don’t think that would account for the dryness. It was odd since many reported this as a wet batter.

Yum! These muffins were very tender and delicious. I had freeze-dried strawberries I used in place of fresh/frozen–about 2/3 cup. They worked very well. I used whole wheat pastry flour in place of the all-purpose and lemon extract in place of the vanilla. Next time I will add a bit of lemon zest. Thanks Swizzlesticks for the great recipe!

I did not make any changes, just needed an extra 5 minutes in the oven and they are delicious!!

This has become my go to for oatmeal muffins even when we don’t have strawberries on hand! I don’t tinker much with the recipe. I do the capful of apple cider vinegar in milk (because we only have oat milk in our house) for buttermilk. I’ve also used whichever kind of oats we have on hand including old fashioned oats, Coaches Oats, and even steal cut oats- all can out equally yummy with not much difference in texture. Same applies to additions- we’ve enjoyed them plain, with various berries, and our favorite treat, white chocolate chips (always lace with flour so they don’t sink).

These were very good but it didn’t seem like a muffin batter at all, very wet more like pancake batter. I doubled the flour and used 2 cups instead of 1 and they baked up perfectly in 18 minutes. I can’t imagine trying to bake such a wet batter without the extra flour. They were still very moist!

Turned out great, followed the recipe exactly!

My only modification to this recipe was adding 1/2 teaspoon of ground cinnamon. I let the oats soak in the buttermilk as long as it took me to measure out all of my other ingredients, so a little more than 5 min. I set aside a small amount of the batter and tried adding mini chocolate chips instead of strawberries. I made about 40 mini muffins total, and baked about 9 to 11 minutes. Oh my goodness, both the strawberry version and chocolate chip version were amazing!!! Great simple recipe!

Made exactly as recipe instructed. Delicious!! I cut the strawberries in pretty small cubes to distribute the flavor throughout.

I make these for my grandkids. They love them!

By far the best muffins I’ve ever had!

Great taste and texture. My husband and 2 young children loved them.

These are very good and I’m not usually a fan of strawberry muffins. I used half whole wheat flour and half all purpose. I also added some lemon and cornstarch, as suggested by other reviewers. They’re very moist and tasty!

These are delicious for a reasonable healthy muffin. Made a double batch and froze them to pull out for weekday am breakfasts.

Made the receipt exactly as directed. No subs and no adds. My family and I really enjoyed them, especially my small kids that prefer less strong flavors. However, they could use some extra flavor like cinnamon, cardamom or lemon zest (for my taste) but I’m rating this recipe and not one I made up myself lol

great muffins, my family loved them!

It was okay but it didn’t have much flavor. Maybe add some vanilla extract.

This is my favorite muffin recipe! In addition to the original recipe, I use it as a basis for a variety of muffins, blackberry, raspberry and this morning double chocolate chocolate chip.

Turned out great. I made it in a loaf pan and cooked it for 45min. I also used 1tbsp of cornstarch. My grandchildren loved it.

I made an account just to show this recipe some love. This came out awesome without straying from the original recipe. Here are some tips: 1) you can use a blender or whatever machine to whisk the sugar, egg, extract and oil if you want, that’s fine, BUT it says to *stir* in flour mixture just until moistened. This is important so you dont overwork the flour. Also gently folding in the strawberries is important. 2) I used thick cut rolled oats. It says to let the oats soak into the buttermilk for 5 or 10 minutes (dont remember which one, im writing this the next morning) but tbh i just let the oats soak until i needed them. When i got to that point, the oat/ buttermilk mixture was quite thick and it worked out rly well. I reccomend letting thick oats sit with the buttermilk til thick. 3) the 15 minutes for a cooking time is a joke lol. Both my batches were 23 and 20 minutes [20 mins ones werent filled quite as much as the first batch] Anyway i hope these tips help out the next person. These are pretty good 🙂

Very good. Yes, I modified it a bit, but I doubt it altered the original recipe much. We have a Type 1 diabetic in the family, so I try to alter recipes to make them healthier. I used old fashioned oats (not quick cooking), 1/2 cup coconut sugar instead of brown sugar (on a whim, my brown sugar was dried out), subbed 1/2 of the AP flour with whole wheat flour, and used 1/2 t salt. Added 1/2 t cinnamon. Chopped the strawberries into small pieces. I counted the carbs = 22grams of carbs in 12 muffins. I got 12 muffins out of this recipe. Also made in paper liners and the muffins did not stick too bad.

Used all whole wheat flour only 4 tbs of sugar used 1/4 c strawberry applesauce and 1tbs of oil added 1tsp cinnamon used half blueberries and strawberries with 1 rounded tsp cornstarch and 2 tbs of flaxseed meal baked in bundt pan came out moist and hearty not overly sweet very good freezes well