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stawberry oatmeal muffins
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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. 
Course Breakfast and Brunch, Muffins
Cuisine American
Keyword Muffins, Oatmeal Muffins, Strawberry Muffins, Strawberry Oatmeal Muffins
Prep Time 20 minutes
Cook Time 12 minutes
Servings 18

Equipment

  • Stand mixer or hand-held mixer
  • large mixing bowl
  • Medium sized bowl
  • Spatula
  • 1 ½" Cookie Scoop
  • Sifter
  • Muffin tin
  • Paper muffin liners
  • Strawberry Huller
  • Cutting board/Knife
  • Small bowl for strawberries

Ingredients

  • 1 ½ cups all-purpose flour spooned and leveled
  • ½ teaspoon Kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter room temperature (1 stick)
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • ½ cup old-fashioned oatmeal plus ¼ 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.