Strawberry Oat Muffins

Strawberry Oat Muffins
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    12 People
  • VIEWS
    619

Wake up to the irresistible aroma of freshly baked Strawberry Oat Muffins! These moist and tender muffins are bursting with the sweet-tart flavor of ripe strawberries, perfectly complemented by the nutty goodness of rolled oats. A delightful treat to brighten any morning.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    16 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    308 mg
  • Sugar
    15 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 12-cup muffin pan, or line with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a small bowl, combine rolled oats and buttermilk. Let stand for 5 minutes to soften the oats. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside. (2 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a large bowl, beat together the egg, vegetable oil, light brown sugar, and vanilla extract until well combined. (3 minutes)

Image Step 05
05 Step

Recipe View 2 mins Add the oat mixture to the egg mixture and blend until just combined. (2 minutes)

Image Step 06
06 Step

Recipe View 3 mins Gradually add the flour mixture to the wet ingredients, stirring gently until just moistened. Be careful not to overmix. (3 minutes)

Image Step 07
07 Step

Recipe View 2 mins Gently fold in the chopped fresh strawberries. (2 minutes)

Image Step 08
08 Step

Recipe View 5 mins Fill each muffin cup 2/3 to 3/4 full. (5 minutes)

Image Step 09
09 Step

Recipe View 20 mins Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. (15-20 minutes)

Image Step 10
10 Step

Recipe View 10 mins Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For extra flavor, toast the rolled oats lightly before adding them to the buttermilk.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with milk to equal 1 cup. Let stand for 5 minutes before using.
For a healthier option, substitute whole wheat flour for half of the all-purpose flour.
These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Kristopher Haley

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 206 Ratings)
Total Reviews: (5)
  • Lurline Raynor

    I love how easy these are to make, and they're always a hit with my family.

  • Wilburn Hartmann

    The strawberries make these muffins so moist and flavorful.

  • Garth Reynolds

    These muffins are amazing! The perfect balance of sweet and wholesome.

  • Brian Ryan

    I added a streusel topping, and they were even better!

  • Ellen Mohr

    I've made these muffins several times, and they always turn out perfectly.

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