Fluffy, slightly chewy muffins studded with bright summer strawberries—this recipe balances hearty oats with tender crumb for an everyday breakfast that feels special. Quick to mix, forgiving in texture, and easy to adapt, these muffins are perfect for mornings, snacks, or lunchboxes.
Read through once, gather the few ingredients, and you’ll be baking in under 10 minutes. The oat soak doubles as a simple but powerful texture trick.
Keep your baking liner-ready muffin tin and a cooling rack nearby. These muffins finish best with a short rest in the pan.
Why You’ll Love This Strawberry Oatmeal Muffins
– Hearty oats add toothsome texture without weighing the muffin down.
– Fresh strawberries bring bright, juicy pops in every bite.
– Simple pantry ingredients; no special flours or complex techniques.
– Moist crumb that holds up well for days in the fridge.
– Easy to scale and freeze for make-ahead breakfasts.
– Quick soak method makes batter assembly fast and hands-off.
These muffins are tender with a slight chew from the soaked oats. The top browns to a light golden hue and the strawberries maintain some structure so you get occasional juicy pockets without the batter turning soggy.
“Five stars! I made a batch for the kids and they were gone in one morning. The oats make them feel wholesome, and the strawberries are perfectly bright. Easy to follow and consistently good.” — A happy reader
Key Ingredients for Strawberry Oatmeal Muffins
Rolled oats (1/2 cup plus extra)
Rolled oats are the backbone of the texture here. Soaking them in milk softens their bite while still keeping a pleasing chew that contrasts the tender crumb. Use old-fashioned rolled oats rather than instant for the best texture; instant oats will become mushy and change the batter’s water balance.
Strawberries, roughly chopped (1 cup)
Fresh strawberries give bursts of acidity and moisture that elevate these muffins. Choose ripe but firm berries; overly soft fruit will bleed and make the batter watery. If you must use frozen, thaw and drain them thoroughly, and toss lightly in a tablespoon of flour to prevent sinking and excess moisture.
All-purpose flour (3/4 cup)
All-purpose flour provides the gluten structure that traps air from the creaming stage and the egg. Measure by spooning into the cup and leveling for accuracy; too much flour yields dry muffins, while too little gives a fragile crumb. If substituting with whole wheat, expect denser muffins and consider adding 2–4 tablespoons extra milk for moisture.
Butter, room temp (1/4 cup)
Butter adds richness, flavor, and helps with the tender crumb when creamed with sugar. Room temperature butter blends smoothly and entraps tiny air bubbles during creaming, giving lift. For a lighter texture, you can substitute an equal amount of neutral oil, but you’ll lose some of the buttery flavor and slightly change the crumb.
Full Ingredient List for Strawberry Oatmeal Muffins
– Milk of choice – 1/2 cup
– Rolled oats – 1/2 cup plus extra to sprinkle
– Strawberries, roughly chopped – 1 cup
– Butter, room temp – 1/4 cup
– Sugar – 10 tbsp (1/2 cup + 2 tbsp)
– Large egg – 1
– Vanilla extract – 1/2 tsp
– All-purpose flour – 3/4 cup
– Baking powder – 1 tsp
– Kosher salt – 1/4 tsp
– Coarse sanding sugar – 1 tsp
Step-by-Step Instructions for Strawberry Oatmeal Muffins
Step 1: Preheat and soak the oats
Preheat the oven to 375°F. Combine the milk and rolled oats in a small bowl and let them soak for 10–15 minutes so the oats soften and absorb moisture.
Pro Tip: The soaked oats should look plumped and slightly glossy, not watery; they’ll smell mildly sweet and creamy.
Step 2: Prepare the strawberries
Optionally toss the roughly chopped strawberries with 1 teaspoon of sugar and let sit for 5–10 minutes, then drain any excess liquid before folding into the batter.
Pro Tip: The berries should glisten but not be dripping; if there’s pooled juice, pat them lightly with a paper towel.
Step 3: Cream butter and sugar
Cream the room-temperature butter and sugar together in a large bowl until the mixture is light and fluffy, about 2–3 minutes with a hand mixer or slightly longer by hand.
Pro Tip: The mixture should turn pale and feel airy when you lift the beater; you’ll notice tiny ribbons when you drag a spoon through it.
Step 4: Add egg and vanilla
Beat in the large egg and vanilla extract until fully incorporated, scraping the bowl so the mixture remains even and smooth.
Pro Tip: The batter will look glossy and slightly looser; it should not separate or feel curdled.
Step 5: Incorporate the soaked oats
Stir the swollen oat and milk mixture into the creamed butter mixture until evenly distributed.
Pro Tip: The batter will thicken and have visible oat bits; it should feel moist but not soupy.
Step 6: Mix the dry ingredients
Sift together the all-purpose flour, baking powder, and kosher salt. Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
Pro Tip: The batter should look streak-free but still slightly lumpy; overmixed batter will look glossy and more fluid.
Step 7: Fold in the strawberries
Gently fold the drained strawberries into the batter, distributing them evenly without crushing.
Pro Tip: The batter with fruit should show intact red pieces; if juice bleeds throughout, the fruit was too soft.
Step 8: Portion into liners
Line a muffin tin with 6 liners and fill each one equally with batter using a scoop or spoon to ensure even baking heights.
Pro Tip: Aim for batter mounded slightly above the rim; the tops should be domed but not overflowing.
Step 9: Top and bake
Sprinkle each muffin with coarse sanding sugar and a few extra oats for texture. Bake at 375°F for 30–35 minutes until golden and a toothpick inserted into the center comes out clean.
Pro Tip: The tops should be golden and firm to the touch; a clean toothpick or one with a few moist crumbs is perfect.
Step 10: Cool before serving
Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely or for short-term serving.
Pro Tip: After 10 minutes in the tin the muffins should pull back slightly from the liners and release easily.
Expert Tips for Strawberry Oatmeal Muffins
– Temperature tip: Use room-temperature butter and egg for better emulsion; cold ingredients can lead to lumpy batter and uneven rise.
– Baking temperature: 375°F gives a good balance—higher heat browns tops quickly and seals moisture; avoid lower temps or the oats will release more liquid and extend bake time.
– Texture troubleshooting: If your muffins are dense, don’t overmix after adding flour; if they’re gummy, you may be underbaking or using too much sugar.
– Fruit distribution: Toss strawberries with a teaspoon of flour if using frozen to prevent sinking and bleeding into the batter.
– Equipment tip: Use an ice cream scoop for even portioning so each muffin bakes in the same time and rises uniformly.
– Common mistakes: Over-soaking oats will produce soggy crumb; under-soaking leaves oats hard. Stick to 10–15 minutes.
– Oven variance: Rotate the pan halfway through baking if your oven has hot spots; use an oven thermometer to verify actual temperature.
– Make-ahead tip: Batter can be chilled for up to 24 hours in the fridge—expect a slightly denser rise; allow 5 extra minutes of baking time if chilled.
Storage & Freezing for Strawberry Oatmeal Muffins
Fridge storage: Store cooled muffins in an airtight container lined with a paper towel in the refrigerator for up to 4 days. The paper towel absorbs excess moisture from the strawberries and keeps tops from getting soggy.
Freezer storage: Double-wrap each muffin in plastic wrap or place in a single layer in a freezer-safe bag with parchment between layers. Freeze for up to 3 months for best quality.
Thawing: Thaw frozen muffins at room temperature for 1–2 hours, or unwrap and microwave on medium power for 20–30 seconds for a warm treat. Avoid prolonged microwave times which can make the oats chewy.
Reheating: Reheat refrigerated muffins in a 325°F oven for 6–8 minutes to refresh the crust, or microwave for 15–25 seconds if short on time. For a crisp top, a quick oven finish works best.
Variations & Substitutions for Strawberry Oatmeal Muffins
Blueberry swap
Replace strawberries with 1 cup fresh blueberries. Blueberries release less juice and keep the batter moister in the interior, giving sweeter, less tangy bursts.
Banana-strawberry combo
Mash one small ripe banana and reduce sugar by 1 tablespoon; fold mashed banana with chopped strawberries. The banana adds natural sweetness and moisture, producing a denser, cake-like crumb.
Maple-oat variation
Replace 2 tablespoons of the sugar with pure maple syrup and reduce milk by 1 tablespoon to keep liquid balance. Expect a deeper, caramel-like flavor and slightly darker crust.
Gluten-free option
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour and ensure oats are certified gluten-free. The texture will be slightly more crumbly but still tender with the oat chew prominent.
Frequently Asked Questions About Strawberry Oatmeal Muffins
What is the best oat to use in Strawberry Oatmeal Muffins?
Old-fashioned rolled oats are best because they hold texture after soaking and contribute chew without turning to mush. Instant oats absorb liquid too quickly and can make the batter excessively thick or gummy.
Can I make these Strawberry Oatmeal Muffins dairy-free?
Yes. Use a plant milk such as almond, oat, or soy in the 1/2 cup measurement and replace butter with an equal amount of neutral oil or a dairy-free stick butter. The flavor will shift slightly—oil-based muffins are a touch more tender.
How do I prevent strawberries from bleeding into the batter?
Toss chopped strawberries with 1 teaspoon sugar and drain excess juices before folding into the batter. Alternatively, toss the fruit lightly in a teaspoon of flour to help hold color and prevent sinking.
Why are my muffins dense or flat?
Common causes are overmixing after adding the flour, expired baking powder, or batter that was too cold when it hit the oven. Use fresh baking powder, mix only until just combined, and bake shortly after mixing.
Can I halve or double this recipe?
Yes, the recipe scales well. For halving, use a 3-muffin tin or fill three liners and adjust baking time down by a few minutes, checking doneness early. For doubling, bake in two tins and rotate them mid-bake to ensure even heat.
Final Thoughts on Strawberry Oatmeal Muffins
These Strawberry Oatmeal Muffins are an easy, adaptable bake that balances wholesome oats with bright fruit—perfect for weeknights and make-ahead breakfasts. If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
For extra recipe inspiration and a few variations to try, check out this version from Savory Nothings’ Strawberry Oatmeal Muffins, a simple take at Simply Recipes’ Strawberry Oatmeal Muffins, and a cinnamon-tinged riff at Allrecipes’ Strawberry Cinnamon Oatmeal Muffins Recipe.
Strawberry Oatmeal Muffins
Ingredients
Method
- Preheat the oven to 375°F. Combine the milk and rolled oats in a small bowl and let them soak for 10–15 minutes.
- Optionally toss the chopped strawberries with 1 teaspoon of sugar and let sit for 5–10 minutes before draining.
- Cream the room-temperature butter and sugar together in a large bowl until light and fluffy.
- Add the egg and vanilla extract and beat until fully incorporated.
- Stir the soaked oat mixture into the creamed butter mixture until evenly distributed.
- Sift together the flour, baking powder, and salt, and gently fold into the wet mixture until just combined.
- Fold in the strawberries without crushing them.
- Line a muffin tin with 6 liners and fill each one with batter.
- Sprinkle each muffin with coarse sanding sugar and extra oats.
- Bake for 30–35 minutes until golden and a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 10 minutes before transferring to a wire rack.