These oatmeal strawberry muffins are the ideal balance of nutritious and sweet. A hearty, healthy(ish) oats muffin with luscious strawberries.
The scent of spring is in the air. The cherry blossoms are starting to open, and the sunshine is supplying me with a lot of serotonin. When the weather warms up, I fantasize about lengthy walks, picnics, and laid-back treks. And when I think of hiking, I think of hiking food, such as these muffins!
They’re topped with a sprinkling of crunchy sanding sugar and packed with protein-rich, filling rolled oats. The mix of luscious, jammy strawberries and the nuttiness of oats is one of my favorites.
Muffins are my favorite since they are similar to granola bars but much better. They’re portable, fill you full, and taste delicious. What more could you ask for?
This is a variation on my favorite blueberry muffin recipe, but with strawberries instead of blueberries and the extra whole grain nuttiness of rolled oats. It’s the ideal spring muffin, reminding me of warmer days ahead and loaded with summer strawberries.
Butter, milk, sugar, eggs, vanilla, flour, baking powder, and salt are all used in these oatmeal muffins. Essentially, the only difference is that we’ve added oats.
We’re going to make these muffins with old-fashioned rolled oats, often known as rolling oats. We’ll soak them in milk to activate their thickening power and allow them to rehydrate before adding them to the muffin mixture, so the oats bake up lighter and fluffier.
You may use any fruit you choose in these muffins! Raspberries, blueberries, blackberries, cherries, and even shredded carrots or zucchini can be substituted. When you add the fruit, whisk in 1/2-3/4 cup chopped chocolate or chocolate chips to add some chocolatey richness.
1/2 cup milk of choice
1/2 cup rolled oats plus extra to sprinkle
1 cup strawberries roughly chopped or sliced
1/4 cup butter at room temp
10 tbsp sugar 1/2 cup + 2 tablespoons
1 large egg
1/2 tsp vanilla extract
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1 tsp coarse sanding sugar or more, for tops
Preheat the oven to 375 degrees Fahrenheit. In a small bowl or liquid measuring cup, combine the milk and oats and set aside to soak. Toss the strawberries with 1 teaspoon sugar in a separate bowl if desired. Place aside.
Cream the butter and sugar until light and fluffy. Beat in the egg well. Mix in the vanilla extract and the soaked oats.
Sift together the flour, baking powder, and salt in a mixing basin. Gently fold the flour mixture into the creamed oats mixture.
Drain the strawberries and gently fold them in.
Fill a regular muffin tray with 6 liners and evenly distribute the batter. Sprinkle the sanding sugar and a few oats on top of the muffins and bake for 30-35 minutes, or until the tops are golden and a toothpick inserted comes out clean.
Allow muffins to cool for 10-15 minutes before removing from tins and serve.