Description
Delicious and wholesome Strawberry Oatmeal Muffins made with fresh strawberries, rolled oats, and a tender crumb. Perfect for a healthy breakfast or snack, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1 1/2 cups chopped fresh strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together rolled oats, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet Ingredients: In another bowl, whisk the eggs and milk until fully combined, then gently fold in the chopped fresh strawberries to preserve their shape.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should remain slightly lumpy to ensure light texture.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before serving for best texture and flavor.
Notes
- You can substitute rolled oats with quick oats for a softer texture.
- Use dairy or non-dairy milk according to your preference.
- Make sure not to overmix the batter to keep muffins tender.
- Fresh strawberries can be replaced with frozen ones if fresh are unavailable; thaw and drain excess moisture.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
