Description
These Strawberry Oatmeal Muffins are a delightful breakfast or snack option, combining wholesome oats, juicy strawberries, and a tender crumb made moist with Greek yogurt. Easy to prepare and baked to golden perfection, they offer a comforting texture with bursts of fruity sweetness in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup quick-cooking oats (uncooked)
- 1/2 cup brown sugar (packed)
- 1 cup Greek yogurt (or light sour cream)
- 1/3 cup oil
- 1 egg (beaten)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (plus extra for tossing strawberries)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Fruit
- 1 cup chopped strawberries
Instructions
- Prep: Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy cleanup.
- Combine wet ingredients: In a medium bowl, mix the quick-cooking oats, brown sugar, Greek yogurt, oil, beaten egg, and vanilla extract thoroughly. Let the mixture rest for 5 minutes to allow the oats to soften, improving texture.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until well combined and aerated.
- Toss strawberries in flour: Coat the chopped strawberries in 1 to 2 tablespoons of flour. This step helps prevent the fruit from sinking during baking and reduces excess moisture in the batter.
- Combine the batter: Add the wet ingredient mixture into the bowl with dry ingredients. Stir gently just until combined; the batter should remain lumpy—avoid overmixing or using a whisk to maintain muffin tenderness. Gently fold the floured strawberries into the batter with 2 to 3 stirs.
- Bake the muffins: Divide the batter evenly among the 12 muffin cups. Place on the middle rack of the preheated oven and bake for approximately 20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out mostly clean with a few moist crumbs.
- Cool the muffins: Let the muffins cool in the pan for 5 to 10 minutes to firm up slightly. Then transfer to a cooling rack and cool completely before serving to avoid sogginess.
Notes
- For a lighter flavor, substitute light sour cream for Greek yogurt.
- Do not overmix the batter to keep the muffins tender and moist.
- Tossing strawberries in flour prevents them from sinking and keeps the batter from becoming too wet.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
