These oatmeal strawberry muffins are the perfect combination of healthy and sweet treat. A hearty, healthy(ish) oatmeal muffin studded with sweet strawberries.
Spring is in the air. The cherry blossoms are starting to bloom and the sunshine is starting to give me serious serotonin. Whenever the weather turns warm, I think about long walks, picnics, and chill vibes hikes. And when I think about hikes, I think about hiking snacks, like these muffins!
They’re topped with a sprinkle of crunchy sanding sugar and have a hefty amount of protein rich, keep-you-full, rolled oats. I love the combination of juicy, jammy strawberries with the nuttiness of oats.
Why make strawberry oatmeal muffins
Muffins are my favorite because they’re kind of like granola bars, but better. They’re portable, they fill you up, and they taste good too. What more could you want?
This recipe is a riff off of my favorite blueberry muffin recipe but with strawberries instead of blueberries and the added whole grain nuttiness of rolled oats. It’s the perfect springtime muffin – reminding me of warmer days ahead filled with summer strawberries.
How to make oatmeal muffins
- Soak. Soak the oats in a bit of milk to soften and thicken.
- Cream. Cream butter and sugar together until fluffy, then stir in an egg, vanilla, and the oat-milk mixture.
- Stir. Add flour, baking powder, and salt to the creamed mix, stirring until just combined.
- Mix. Mix in the strawberries and spoon out the batter into a muffin tin. Top with a sprinkle of rolled oats.
- Bake. Bake, let cool, and enjoy!
Oatmeal muffin ingredients
These oatmeal muffins have all your classic ingredients: butter, milk, sugar, eggs, vanilla, flour, baking powder and salt. Essentially the only thing we’re doing a bit differently is adding oats.
Old fashioned rolled oatssometimes just called rolled oats, are what we’re going to use in these muffins. We’re going to soak them in milk to activate their thickening power and give them a chance to rehydrate before adding to the muffin batter so the oats bake up lighter and fluffier.
Oatmeal muffin variations
You can customize these muffins with any fruit you like! Substitute raspberries, blueberries, blackberries, cherries, even shredded carrots or zucchini. To add some chocolate goodness, stir in 1/2-3/4 cup chopped chocolate or chocolate chips when you add the fruit.
If you love muffins, here are a couple of other muffin recipes to try:
- The best blueberry muffin recipe
- Crisp and chewy coconut mochi muffins
- Banana chocolate chip muffins
PS, the muffin tins are in the photos are from Japan, but these are similar.
Strawberry Oatmeal Muffins
Ingredients
- 1/2 cup milk of choice
- 1/2 cup rolled oats plus extra to sprinkle
- 1 cup strawberries roughly chopped or sliced
- 1/4 cup butter at room temp
- 10 tbsp sugar 1/2 cup + 2 tablespoons
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 tsp coarse sanding sugar or more, for tops
Special Equipment
-
muffin tins
Instructions
-
Preheat the oven to 375°F. Combine the milk and oats together in a small bowl or liquid measuring cup and let soak. In another bowl, optionally toss the strawberries with 1 teaspoon sugar. Set aside.
-
Cream the butter and sugar until light. Add the egg, beating well. Stir in the vanilla and the soaked oats.
-
In a bowl, sift together the flour, baking powder, and salt. Gently stir the flour mix to the creamed oats mix.
-
Drain the strawberries then fold in gently.
-
Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar and a couple of oats over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
-
Let cool for 10-15 minutes before removing muffins from tins and enjoy!
Estimated Nutrition
Amount Per Serving
Calories from Fat 86
