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Strawberry Oatmeal Muffins

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These strawberry oatmeal muffins are the perfect way to start your day! Packed with whole grains and fresh strawberries, they’re nutritious and delicious. Plus, they’re super easy to make. Just mix up the batter, fill the muffin cups, and bake. In no time at all, you’ll have a batch of fresh, warm muffins to enjoy. Breakfast never tasted so good!  

How to Make Strawberry Oatmeal Muffins

If you’re looking for a healthier breakfast option, these strawberry oatmeal muffins are a great choice. So go ahead and indulge in one (or two!) of these delicious muffins. Your body will thank you for it.   Let’s look at how to make these sweet treats.  

Why Make This Recipe

  • They are made with strawberries and oats and packed with nutrients and fiber.
  • Since they’re baked, not fried, they’re lower in fat than many breakfast foods.

What You’ll Need

To make these strawberry oat muffins, you need the following ingredients:

  • all-purpose flour – make sure to spoon out the flour and level it with a knife.
  • Kosher salt – you can also use sea salt. Do not use table.
  • baking powder and soda – make sure these aren’t expired.
  • unsalted butter – if you are using salted butter, omit the salt in the recipe.
  • strawberries
  • old-fashioned oats

Supplies needed

  • Stand mixer or hand-held mixer
  • Large mixing bowl
  • Medium-sized bowl
  • Spatula
  • 1 ½” cookie scoop
  • Sifter
  • Muffin tin
  • Cupcake liners (paper muffin cups or parchment muffin cups work well)
  • Strawberry huller
  • Cutting board
  • Small bowl for strawberries

Time to Complete

Prep time: 20 minutes

Cook time: 10-12 minutes

Total time: 30-32 minutes

Servings: 18 cupcakes when muffin tins filled ½ full

Step by Step Instructions

Step 1: Preheat the oven to 425 degrees.  

Step 2: Line the muffin tin with your favorite muffin liners or spray the tin with your favorite non-stick cooking spray and set aside. Wash, dry, hull, and finely dice the strawberries and set aside.

Step 3: In a medium bowl, add in your sifted all-purpose flour, kosher salt, baking powder, and baking soda, and then set the bowl aside. If you don’t have a sifter, it’s okay. It’s really not needed.

Step 4: Add the softened unsalted butter into a large mixing bowl, turn the mixer on and using a paddle attachment, start to cream the butter. Let the mixer run for approximately 3 minutes. Then add in the brown sugar. Continue creaming the sugar and butter together for a couple of minutes or until the ingredients are light and fluffy.  

Step 5: Next, add the egg and beat it into the butter mixture. Add in ½ cup of the milk, then add in half of the flour mixture and mix together. Then add in the remaining dry ingredients and the remainder of the milk followed by the vanilla extract.

Step 6: Add in the strawberries, strawberry extract, and ½ cup of oatmeal. FOLD in with a spatula. DO NOT use a mixer. Just mix until you can no longer see the flour by itself. [Don’t overmix the muffin batter. Stir just until the ingredients are combined. Overmixing can make the muffins tough.]  

Step 7: Using a cookie scoop, scoop the batter into the muffin tins. Top with some of the oatmeal and turbinado sugar. The oatmeal and sugar topping is optional.   

Step 8: Place the tin into the oven and bake for 10 – 12 minutes or until a toothpick inserted into the middle of the muffins comes out clean.  

Step 9: Remove from the oven and let the muffins cool before enjoying.

Tips for Success

  • When cutting up the strawberries, if you see white inside of them, instead of pink and/or red, remove the white spots. The white has no flavor. You are looking for the pink and red areas inside of the berry.
  • If after you add the extract, you notice you still need more flavor, add a bit more extract. However, remember that too much extract isn’t a good thing.
  • Strawberry flavoring oil is also a great substitute for strawberry extract.
  • Sprinkle the oatmeal on top before baking.
  • Remember to scoop the flour with a spoon into the measuring cup and level it with a knife. Do not just put the measuring cup into the flour to get your flour out. You will not get an accurate measurement.
  • You can use either whole or 2% milk in this recipe.
  • Add lemon zest for an extra pop.
  • You can also add walnuts to these muffins for a crunchy treat.
  • Use can use quick oats if that’s all you have.

Can I Use Frozen Strawberries?

Yes, however, let them thaw a bit before dicing them.

Can You Freeze These Muffins?

 You can store them for up to two months in the freezer in a freezer-safe bag. To keep them separate so you can just pull them out one by one, place them on a cookie sheet that has been lined with parchment paper, and let them become frozen in the freezer. Then remove them and wrap them in wax paper individually. Then place them in a freezer-safe bag.

Do They Have to be Refrigerated?

No, just keep them in an air-tight container for up to 3 days on the counter.

These muffins are great, not only for breakfast but as a snack or dessert as well. However, you eat them, they’re sure to be delicious!

If you like muffins like I do, be sure to check out our recipes for Banana Chocolate Chip Muffins and Caramel Banana Muffins.

Be sure to come back and tell us how your muffins turned out!

stawberry oatmeal muffins

Strawberry Oatmeal Muffins

These strawberry oatmeal muffins are the perfect way to start your day! Packed with whole grains and fresh strawberries, they’re nutritious and delicious. 
4 from 4 votes
Prep Time 20 mins
Cook Time 12 mins
Course Breakfast and Brunch, Muffins
Cuisine American
Servings 18

Equipment

  • Stand mixer or hand-held mixer
  • large mixing bowl
  • Medium sized bowl
  • Spatula
  • 1 1/2" Cookie Scoop
  • Sifter
  • Muffin tin
  • Paper muffin liners
  • Cutting board/Knife
  • Small bowl for strawberries

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter room temperature (1 stick)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1/2 cup old-fashioned oatmeal plus 1/4 cup
  • 1 cup strawberries hulled, finely diced
  • 1 teaspoon strawberry extract
  • turbinado sugar optional

Instructions
 

  • Preheat the oven to 425 degrees.  
  • Line the muffin tin with paper liners or spray the tin with your favorite non-stick cooking spray and set aside. Wash, dry, hull, and finely dice the strawberries and set aside.
  • In a medium-sized bowl, add in your sifted all-purpose flour, kosher salt, baking powder, and baking soda, and then set the bowl aside. If you don’t have a sifter, it’s okay. It’s really not needed.
  • Add the softened unsalted butter into a large mixing bowl, turn the mixer on and using a paddle attachment, start to cream the butter. Let the mixer run for approximately 3 minutes. Then add in the brown sugar. Continue creaming the sugar and butter together for another 2 to 3 minutes or until the ingredients are light and fluffy.   
  • Next, add the egg and beat it into the batter. Add in ½ cup of the milk, then add in half of the dry ingredients and mix together. Then add in the remaining dry and the remainder of the milk. Then the vanilla extract.
  • Add in the strawberries, strawberry extract, and ½ cup of oatmeal. FOLD in with a spatula. DO NOT use a mixer. Just mix until you can no longer see the flour by itself. DO NOT OVERMIX.    
  • Using a cookie scoop, scoop the batter into the muffin tins. Top with some of the oatmeal and turbinado sugar. The oatmeal and sugar topping are optional.   
  • Place the tin into the oven and bake for 10 – 12 minutes or until a toothpick inserted into the middle of the muffins comes out clean.  
  • Remove from the oven and let them cool.
Keyword Muffins, Oatmeal Muffins, Strawberry Muffins, Strawberry Oatmeal Muffins
Tried this recipe?Let us know how it was!

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