Spring mornings are finally here and the kitchen smells like fresh berries. You want a breakfast that feels special but fits your busy schedule. These Strawberry Oatmeal Muffins are the perfect way to start your day.
They are moist, hearty, and full of natural sweetness. Your whole family will love how tender and golden these turn out. It is time to treat yourself to a homemade bakery-style treat.
Why This Recipe Is a Winner
This recipe is a total game-changer for your busy spring mornings. It uses simple pantry staples you likely already have on hand. The oats add a lovely texture that keeps you full longer.
These muffins are budget-friendly and kid-approved, making them a parent’s best friend. You can whip them up in just 35 minutes from start to finish. They deliver a burst of fresh fruit in every single bite.
How to Make Strawberry Oatmeal Muffins
Making these muffins is completely stress-free for any beginner cook. You simply mix your dry ingredients and wet ingredients in separate bowls. Then, you gently fold in those beautiful diced strawberries.
There is no fancy equipment needed for this recipe. A simple spatula and a whisk will do the job perfectly. You will feel like a pro baker in no time at all.
Ingredients You’ll Need
Most of these items are likely already waiting in your pantry right now.
- 1.5 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.5 cup granulated white sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 large egg, room temperature
- 1 cup whole milk
- 0.33 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh strawberries, hulled and diced
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- In a large mixing bowl, whisk together the all-purpose flour, rolled oats, sugar, baking powder, and salt until evenly distributed.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Create a well in the center of the dry ingredients and pour in the liquid mixture.
- Stir using a spatula until just combined, ensuring no dry flour pockets remain; do not overmix.
- Gently fold the diced strawberries into the batter until evenly dispersed.
- Spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these warm with a generous pat of butter. They are wonderful alongside a fresh spring fruit salad. Pair them with your favorite coffee for a relaxing brunch moment.
Set the table and enjoy a leisurely weekend morning with your family. These also make a great grab-and-go snack for your afternoon slump. They look beautiful on a white ceramic platter for guests.
How to Store Leftovers
Keep your muffins in an airtight container at room temperature. They will stay fresh and moist for up to two days. For longer storage, keep them in the fridge for four days.
You can also freeze these for a quick future breakfast. Just wrap them individually and freeze for up to three months. Thaw them on the counter or warm them in the microwave.
Tips for Best Results
- Do not overmix the batter or the muffins will be tough.
- Toss the diced strawberries in a little flour to prevent sinking.
- Use room temperature eggs for a smoother batter consistency.
- Fill the muffin cups three-quarters full for the perfect dome.
- For a spring brunch, serve these with local honey on top.
- Make sure your baking powder is fresh for the best rise.
- Sprinkle a few extra oats on top before baking for crunch.
Ways to Switch It Up
- Swap the strawberries for blueberries or raspberries in the summer.
- Use dairy-free milk and oil to make these lactose-friendly.
- Add a handful of dark chocolate chips for a sweet treat.
- Swap white sugar for maple syrup for a deeper flavor.
Common Questions
Can I use frozen strawberries?
Yes, you can use frozen berries if fresh are not available. Do not thaw them first, as they will bleed into the batter. Just fold them in quickly and bake as usual.
Can I use quick oats instead of rolled?
Quick oats will work, but the texture will be much softer. Rolled oats provide that classic, hearty chew that makes these muffins special. I recommend sticking with old-fashioned oats if possible.
I hope these strawberry muffins bring a little sunshine to your breakfast table. They are a true family favorite in my house during the spring. Happy baking and enjoy every sweet bite!
— Lidia
Irresistible Strawberry Oatmeal Muffins
Ingredients
- 1.5 cups all -purpose flour
- 1 cup old -fashioned rolled oats
- 0.5 cup granulated white sugar
- 2 teaspoons baking powder
- 0.5 teaspoon sal t
- 1 large egg , room temperature
- 1 cup whole milk
- 0.33 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1.5 cups fresh strawberries, hulled and diced
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- In a large mixing bowl, whisk together the all-purpose flour, rolled oats, sugar, baking powder, and salt until evenly distributed.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Create a well in the center of the dry ingredients and pour in the liquid mixture.
- Stir using a spatula until just combined, ensuring no dry flour pockets remain; do not overmix.
- Gently fold the diced strawberries into the batter until evenly dispersed.
- Spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
