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Could you substitute buttermilk for the yogurt?
Hi Liz, yes though buttermilk is thinner than yogurt, so you may need to thicken the batter a bit with a little more flour.
I wonder if you can freeze them – I only cook for one and am afraid I won’t get through them before they go bad. Also, how long will they keep and what’s the best way to store them?
Hi Aggie, freezing muffins is a great way to store them!
I’ve made these several times and they are really delicious! I noticed you converted one of your muffin recipes into zucchini bread. Would that work with this recipe too?
Hi Alisha, these are one of my favorite recipes on the site, I’m so glad you like them! I haven’t tried converting the recipe into a loaf, but if you do, just make sure you let it cool down all the way before attempting to cut it. Otherwise it will likely be too crumbly.
Hi Elise, I tried this as a loaf last night and it came out pretty good! I adjusted the cook time and temp based on some of your other loaf recipes to 350 for an hour. And I also let it cool completely before cutting it so it didn’t crumble. A slice with some juice and coffee makes a great breakfast!
Thanks for letting us know that it work in a loaf pan Alisha!
These were the best new muffin recipe I’ve tried in 6 yrs. What a winner! I used oat flour instead of apf, and will use MORE strawberries and balsamic next time. These were super yummy and sweet – a crowd favorite with adults and kids alike. Truly a homerun. Thanks so much for sharing!!!
I was so disappointed in this recipe! It tasted great but was very gooey. I even cooked it a bit longer than suggested, but was still not right. Any suggestions as to what went wrong?
If it was gooey, sounds like you still needed to cook it longer for your oven.
i altered your recipe quite a bit due to what I had on hand (sorry!) so I thought others would like to know about the substitutions.
I used vegetable oil instead of the butter, applesauce instead of yogurt, and doubled or tripled the strawberries (and doubled the vinegar and increased the sugar to two tablespoons for macerating). And omitted the cinnamon. Oh, and i used quick cook oats instead of old fashioned.
The result was delicious. My two year old loves these muffins. Although I couldn’t taste the balsamic (perhaps I should’ve added a third teaspoon), I could taste the pepper and it’s very interestingly yummy. I’d like to try this recipe again soon in its original version. Thank you for sharing.
I’m on a no-sugar diet right now but I would love to try these muffins out. Has anyone tried this recipe sugar-free? Or can anyone recommend any substitutes for the granulated and brown sugar in the ingredients?
So I made these gluten free… By switching out regular flour with a mix of coconut flour and gluten free pancake mix… I also added shredded coconut and coarse sugar mixture on top for a crust… DELICIOUS!!!
How much sugar and balsamic vinegar do you suggest for macerating the strawberries?
You’ll find the amounts listed in the ingredients. ~Elise
Elise, these are simply fantastic. Thank you so much for featuring the recipe. The addition of black pepper and balsamic vinegar was a stroke of genius! We loved these. I posted about them on my blog, if you care to check it out! Love your website!
So glad you liked them! ~Elise
What if, instead of using sugar and vinegar to prepare the strawberries, a bit of orange juice was added. It has sugar and plenty of acid, plus I know that when making shakes we use both milk and orange juice in order to make the flavor of the strawberries really pop!
I made these this morning and they are fabulous. Nicely moist, light texture, and flavorful. I had some light sour cream to use up so replaced the yogurt with that but otherwise followed the recipe as written using Quaker quick oats. I think this would be adaptable with other fruits as well. I’m new to this site and this is the first recipe I’ve tried but it won’t be the last! Thank you for such a wonderful treat.
Oh my god these look so good… I think I’m going to be baking tonight! (And I should have just enough berries in the fridge for a half batch. Perfect!)
Also I just wanted to leave a quick note for Linda, who asked about peaches — one of my favorite combinations is peaches and ginger, so maybe replacing the black pepper with ground ginger would be a good substitution! In fact, once peach season hits NY, I may try it myself. ;)
These Strawberry muffins were delicious! I have a new family favorite for breakfast on the run:) Thanks.
I made these last night and they turned out perfectly. Just had one for breakfast! Thanks for the recipe. Do you think this recipe would work if I substitute the same proportion of blueberries or raspberries for the strawberries? Thanks!
Yes, but I would leave out the black pepper. With blueberries, cinnamon alone would work best. Raspberries, don’t know. ~Elise
I bet a little ground cardamom would be great with raspberries.
I’ve made these two weekends in a row and my family really loves them. They are delicious and not too sweet, plus the oatmeal really gives them a nice flavor and texture. Thanks for all your great recipes – you are my go to website for recipes, and they usually end up being family favorites!
Thanks! I’m so glad you and your family likes them. :-) ~Elise
I would love to try this out. The balsamic maceration intrigued me because I’ve always seen this pairing but never tried it. I’m thinking about doing a strawberry, balsamic icing to swirl on top. I can see it now… awesome. :-)
Elise, these were great! I made a non-dairy version with soy yogurt and coconut oil. I also used whole wheat pastry flour and added 1/4 cup of wheat germ and 1/4 cup of chia seeds as nutritional boosters and a 1/4 tsp of cardamom because I thought it would go well with the cinnamon and black pepper.
Great to know the recipe is so adaptable! ~Elise
Can I use dried cherries and how would I soften them so it would compliment this recipe? I also have dried strawberries. Please advise how I would incorporate these two dried fruits seperately into the muffins?
No idea. Your guess is as good as mine. ~Elise
I made these today and I like them, but they seem to have a bitter aftertaste. After googling a bit, the consensus seems to be that it might be because of the baking powder. Looking at the recipe and your comments again, I’m pretty sure I only used half a teaspoon of powder, and I have no idea how long that powder has been sitting in my cupboard. So I’m going to buy some new non aluminum baking powder and try again.