Description
Delight in these moist and wholesome Strawberry Oatmeal Muffins, packed with tender oats, fresh strawberries, and a hint of vanilla. Perfect for a nutritious breakfast or an anytime snack, these muffins combine the natural sweetness of brown sugar with the creamy texture of Greek yogurt, creating a flavorful treat that’s both satisfying and easy to make.
Ingredients
Scale
Wet Ingredients
- 1 cup quick-cooking oats (uncooked)
- 1/2 cup brown sugar (packed)
- 1 cup Greek yogurt (or light sour cream)
- 1/3 cup oil
- 1 egg (beaten)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (plus extra for coating strawberries)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Fruit
- 1 cup chopped strawberries
Instructions
- Prep: Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
- Combine wet ingredients: In a medium bowl, mix the oats, brown sugar, Greek yogurt, oil, beaten egg, and vanilla extract thoroughly. Let this mixture sit for 5 minutes to allow the oats to absorb some moisture.
- Mix dry ingredients: While the wet ingredients rest, combine the flour, salt, baking powder, and baking soda in a large bowl, mixing until evenly blended.
- Toss strawberries in flour: To prevent the strawberries from sinking, lightly coat them by tossing with 1 to 2 tablespoons of flour in a separate small bowl.
- Combine the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined—there may still be some lumps. Avoid using a whisk. Fold in the floured strawberries gently with 2-3 stirs.
- Bake the muffins: Distribute the batter evenly into the prepared muffin cups and bake on the middle oven rack for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
- Cool the muffins: Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a cooling rack to cool completely.
Notes
- Using Greek yogurt adds protein and moisture, but light sour cream can be substituted.
- Coating strawberries with flour helps keep them evenly distributed in the batter, preventing them from sinking.
- Do not overmix the batter to keep the muffins tender and light.
- For a nuttier flavor, consider adding a handful of chopped nuts or substituting some oats with rolled oats.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
