Description
These Strawberry Oatmeal Muffins offer a delightful combination of wholesome oats and fresh strawberries, making them a perfect breakfast or snack option. They’re moist, lightly sweetened, and easy to prepare, featuring simple ingredients that come together quickly for a satisfying homemade treat.
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.
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs and milk until the mixture is smooth. Gently fold in the chopped fresh strawberries to preserve their shape and moisture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s important not to overmix; the batter will be slightly lumpy, which ensures tender muffins.
- Fill Muffin Cups: Spoon the batter into each muffin cup about two-thirds full to give them room to rise while baking.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly before serving to enjoy their best texture and flavor.
Notes
- You can substitute the rolled oats with quick oats if preferred, but texture will differ slightly.
- For a dairy-free option, use almond, soy, or oat milk.
- Ensure strawberries are well-drained before adding to avoid excess moisture in batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
