Delicious Strawberry Oatmeal Muffins Recipe: These oatmeal strawberry muffins are both sweet and healthy at the same time. A filling oatmeal muffin that is kind of healthy, with sweet strawberries all over it.
It’s springtime outside. The sun is starting to make me feel really happy, and the cherry blossoms are starting to open. I love long walks, picnics, and chill hikes when the weather gets warmer. Oh, and when I think of walks, I think of snacks like these muffins.
The crunchy sanding sugar on top makes them extra tasty, and the rolled oats inside make you feel full for a long time. I love how juicy and jammy strawberries taste with the nutty taste of oats.Â
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
- 1Â 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
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muffin tins
Instructions
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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.
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Cream the butter and sugar until light. Add the egg, beating well. Stir in the vanilla and the soaked oats.
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In a bowl, sift together the flour, baking powder, and salt. Gently stir the flour mix to the creamed oats mix.
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Drain the strawberries then fold in gently.
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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.
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Let cool for 10-15 minutes before removing muffins from tins 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 oats, sometimes 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.