Strawberry Oat Muffins

Name: Strawberry Oat Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup old-fashioned oats; 1/2 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup buttermilk (room temperature); 1/3 cup vegetable oil; 1 large egg (room temperature); 1 tsp vanilla extract; 1 1/2 cup fresh strawberries (hulled and diced)

35 min 12 muffins Easy

All Recipes

Deliciously moist muffins packed with fresh strawberries and hearty oats, perfect for a nutritious breakfast or snack.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Strawberry oat muffins are a delightful way to start your day or enjoy a wholesome snack. These muffins combine the natural sweetness of ripe strawberries with the satisfying texture of oats, resulting in a treat that's both nutritious and delicious. Not only do these muffins make use of fresh, seasonal strawberries, but they also incorporate whole grains through the oats, making them a healthier option compared to typical muffins. Whether you're serving them as part of a brunch spread or enjoying one with a cup of tea, these muffins are sure to please.

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Pro tip: Preheating ensures muffins bake evenly and rise properly.

Mix dry ingredients

In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Whisk together until evenly mixed.

Pro tip: Whisking helps to aerate the flour and evenly distribute the baking agents.

Combine wet ingredients

In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.

Pro tip: Ensure wet ingredients are at room temperature to mix well and blend evenly.

Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense muffins due to gluten development.

Fold in strawberries

Gently fold in the diced strawberries with a spatula, ensuring even distribution throughout the batter.

Pro tip: Folding helps maintain the batter's airiness and keeps strawberries intact.

Fill muffin tin

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Pro tip: Use an ice cream scoop for evenly sized muffins.

Bake the muffins

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Check muffins at the 18-minute mark to avoid overbaking.

Cool and serve

Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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Tips & Tricks

Use fresh strawberries for the best flavour and texture.
Ensure oats are old-fashioned and not quick-cooking for the right chewiness.
Mix batter gently to avoid tough muffins.
Line muffin tins with paper liners for easy removal and cleanup.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw and drain them well before adding to the batter.

How can I make these muffins gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

What can I use instead of buttermilk?

You can use regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk.

How should I store these muffins?

Store in an airtight container at room temperature for up to three days or freeze for up to two months.

Can I add nuts to this recipe?

Yes, add up to 1/2 cup of chopped nuts like walnuts or pecans for extra texture.

Serving Suggestions

Strawberry oat muffins can be enjoyed warm from the oven or at room temperature. They pair wonderfully with a dollop of yogurt or a smear of butter for an extra touch of indulgence. To make ahead, prepare the batter and refrigerate it overnight, then bake fresh muffins in the morning. Store any leftovers in an airtight container at room temperature for up to three days, or freeze them for longer storage.