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Freshly baked strawberry oatmeal muffins on a cooling rack

Strawberry Oatmeal Muffins

Fluffy, slightly chewy muffins studded with bright summer strawberries, balancing hearty oats with a tender crumb. Perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 196
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1/2 cup Milk of choice
  • 1/2 cup Rolled oats Plus extra to sprinkle
  • 1 cup Strawberries, roughly chopped Choose ripe but firm berries
  • 1/4 cup Butter, room temp For best blending with sugar
  • 10 tbsp Sugar (1/2 cup + 2 tbsp)
  • 1 Large egg Room temperature is best
  • 1/2 tsp Vanilla extract
  • 3/4 cup All-purpose flour Accurate measuring is key
  • 1 tsp Baking powder Ensure freshness for leavening
  • 1/4 tsp Kosher salt
  • 1 tsp Coarse sanding sugar For topping

Method
 

Preparation
  1. Preheat the oven to 375°F. Combine the milk and rolled oats in a small bowl and let them soak for 10–15 minutes.
  2. Optionally toss the chopped strawberries with 1 teaspoon of sugar and let sit for 5–10 minutes before draining.
  3. Cream the room-temperature butter and sugar together in a large bowl until light and fluffy.
  4. Add the egg and vanilla extract and beat until fully incorporated.
  5. Stir the soaked oat mixture into the creamed butter mixture until evenly distributed.
  6. Sift together the flour, baking powder, and salt, and gently fold into the wet mixture until just combined.
  7. Fold in the strawberries without crushing them.
  8. Line a muffin tin with 6 liners and fill each one with batter.
  9. Sprinkle each muffin with coarse sanding sugar and extra oats.
  10. Bake for 30–35 minutes until golden and a toothpick inserted into the center comes out clean.
  11. Cool the muffins in the tin for 10 minutes before transferring to a wire rack.

Notes

For best results, ensure butter and egg are at room temperature. Muffins can be frozen for up to 3 months. For variations, use blueberries or a banana-strawberry combo.