Description
Delightful and moist Strawberry Oatmeal Muffins combining the wholesome goodness of quick-cooking oats, juicy strawberries, and Greek yogurt for a nutritious breakfast or snack option. These muffins have a tender crumb and a subtly sweet flavor, perfect for any time of the day.
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 some extra for the strawberries)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Fruits
- 1 cup chopped strawberries
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners to ensure easy removal and clean-up.
- Combine wet ingredients: In a medium bowl, thoroughly mix the quick-cooking oats, brown sugar, Greek yogurt, oil, beaten egg, and vanilla extract. Let this mixture sit for 5 minutes to allow the oats to soften.
- Mix dry ingredients: While the wet ingredients rest, in a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until uniformly mixed.
- Toss strawberries in flour: To prevent the strawberries from sinking, coat the chopped strawberries with 1 to 2 tablespoons of flour in a small bowl.
- Combine the batter: Pour the wet ingredient mixture into the dry ingredients, stirring gently just until combined. The batter will be lumpy – be careful not to overmix and avoid using a whisk. Fold in the floured strawberries with 2 to 3 gentle stirs.
- Bake the muffins: Spoon the batter evenly into the prepared muffin cups. Bake on the middle oven rack for approximately 20 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs attached.
- Cool the muffins: Allow the muffins to cool in the pan for 5 to 10 minutes to set. Then transfer them to a wire cooling rack to cool completely before serving or storing.
Notes
- The oats soaking step helps create a tender muffin texture.
- Be careful not to overmix the batter to avoid dense muffins.
- Flouring the strawberries prevents them from sinking to the bottom during baking.
- You can substitute light sour cream for Greek yogurt without affecting texture significantly.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
