I also had extra strawberries so I threw them in. Did not change a thing and turned out really well. So moist with those wonderful moist bites of strawberry. I used a variety of flour to use up what I had on hand (a little bread flour, whole wheat, and then about half all-purpose}. Thank you for the recipe! Came across your recipe and had everything except the almond extract but instead added real lemon juice, maybe 2 table spoons. I just made a batch of your strawberry muffins using fine spelt four and coconut milk. Hope you enjoy! Hope you enjoy! Thank you for this special recipe. What should I do differently if I want to try doing mini muffins in a tin for mini cupcakes? I make them every year when the strawberries start ripening. Perfect for the summer with all those fresh british strawberries, have for a snack or with your coffee. Thank you, thank you thank you! Bake for about 30 minutes, until golden and set. I just made these and they’re great. Very delicate. They turned out great and are delicious. The directions were so easy to follow. These are incredible. This was the first Once Upon a Chef recipe I tried and now I’m hooked! Choose the type of message you'd like to post, 200g Fresh strawberries (about 1cm diced). Hi Jenn, I wonder if there is a way to convert this to a sugar free version. Sorry! That is so nice, Ann. For a more jammy taste, I recommend putting a little more strawberries in there Seriously so addictive, I can’t stop making these! I had the same problem and now I am wondering if the problem is that I am at 3700′! Also, how long do you think these will last out and also last in the fridge? The muffins were bland. I just wanted the muffin lighter and sweeter. Hi Kelley, Yes, I think that would be a good way to avoid it. I was worried it would mess up because when I stirred the flour through the berries, my berries were wet from a rinse so they got all sticky and I ended up adding an extra tsp of flour which didn’t really make it less sticky. I wish I could post a picture – they didn’t rise at all and over flowed so badly that the tops all just ran together to form one large muffin. Once upon a time, I went to culinary school and worked in fancy restaurants. These are the best muffins I’ve ever made! Needed an easy recipe with simple ingredients we had at home. While it may work, it may impact the texture of the muffins. Happy to have you as part of the Once Upon a Chef community (and glad you enjoyed the muffins)! I am having difficulty emailing recipes to my email address and I do not use the other options the site offers (ie. I also experimented with pieces of banana, blueberry and chocolate chips. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! They really look delicious. Not sure they would have been as flavorful with store ripened berries. Just made these muffins and they turned out perfectly. I haven’t had much luck baking with strawberries in the past, but since I had some to finish up, thought I would give this recipe a shot after reading the reviews. Transfer the muffins to a rack to cool completely. I did not alternate the dry ingredients and the milk and they still came out moist and YUMMY. I love your recipes!!!! I added some walnuts to the batter and baked them and they were delicious. It’s my first time making this but man I nailed it!! They taste store bought. Thanks again. If so, I’ll just stick to my old pan. Will make this again and maybe freeze them for school snacks! Hi Renee, I would start checking them for doneness at about 12 minutes. I wonder if anyone has ever inquired. Next time I will make fifteen to eighteen with the same amount of batter. I'd love to know how it turned out! For the muffins, I do use a standard muffin pan, not a jumbo pan. The muffins were soft and moist, not too sweet and a perfect balance to the sweeter muffin crust because of the turbinado sugar. Add the eggs one at a time, beating well after each addition. . Worth the drive to get juicy farm fresh berries for these. Click the PRINT button right under the recipe title 2. Due to intolerances I did substitute the flour with Spelt flour and used Almond Milk instead of ordinary. Fibre 1.3g. What kind of milk is okay to use? I’m tempted to eat them all right now! Can you mix dough a full day before and bake the following day? Thanks for making our afternoon a delicious success. They are absolutely incredible!!!!!!!!! Hope that helps! They were very delicate and we loved that. I’d lower the temp to 350 and start checking it for doneness at about 45 minutes. Only substituted regular flour for gluten free flour and granulated sugar for light cane sugar. I just made these after picking too many berries yesterday.