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These Strawberry Oatmeal Muffins are the perfect way to start your day! Packed with whole grains and fresh strawberries, they're nutritious and delicious. Plus, they're super easy to make. Just mix up the batter, fill the muffin cups, and bake. In no time at all, you'll have a batch of fresh, warm muffins to enjoy. Breakfast never tasted so good!
If you're looking for a healthier breakfast option, these are a great choice. So go ahead and indulge in one (or two!) of these delicious muffins. Your body will thank you for it.
Some other delicious recipe ideas are our Baked Bisquick Donuts and our Chocolate Chip Banana Muffins. Make sure to also check out our Apple Banana Muffins.
- all-purpose flour - make sure to spoon out the flour and level it with a knife.
- Kosher salt - you can also use sea salt. Do not use table.
- baking powder and soda - make sure these aren't expired.
- unsalted butter - if you are using salted butter, omit the salt in the recipe.
- old-fashioned oats
See recipe card for quantities.
At the bottom of the post, you will find a recipe card that has all of the step-by-step instructions.
Creaming together butter and sugar.
Wet and dry ingredients
Scooping out the batter.
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Strawberry extract - if you don't have, feel free to omit.
- Blueberries - just switch out the fruit or a delicious twist.
- Stand mixer or hand-held mixer
- Large mixing bowl
- Medium-sized bowl
- 1 ½” cookie scoop
- Muffin tin
- Cupcake liners (paper muffin cups or parchment muffin cups work well)
- Strawberry huller
- Cutting board
- Small bowl for strawberries
Keep them in an airtight container for up to 3 days on the counter.
You can store them for up to two months in the freezer in a freezer-safe bag. To keep them separate so you can just pull them out one by one, place them on a cookie sheet that has been lined with parchment paper, and let them become frozen in the freezer. Then remove them and wrap them in wax paper individually. Then place them in a freezer-safe bag.
To thaw, let them defrost overnight on the counter. Then place them in the microwave for 30 seconds to one minute on a microwave safe plate.
- When cutting up the strawberries, if you see white inside of them, instead of pink and/or red, remove the white spots. The white has no flavor. You are looking for the pink and red areas inside of the berry.
- If after you add the extract, you notice you still need more flavor, add a bit more extract. However, remember that too much extract isn’t a good thing.
- Strawberry flavoring oil is also a great substitute for strawberry extract.
- Sprinkle the oatmeal on top before baking.
- Remember to scoop the flour with a spoon into the measuring cup and level it with a knife. Do not just put the measuring cup into the flour to get your flour out. You will not get an accurate measurement.
- You can use either whole or 2% milk in this recipe.
- Add lemon zest for an extra pop.
- You can also add walnuts to these muffins for a crunchy treat.
- Use can use quick oats if that’s all you have.
Yes, however, let them thaw a bit before dicing them.
📚History Behind the Recipe
Strawberry Oatmeal Muffins
- Stand mixer or hand-held mixer
- large mixing bowl
- medium sized bowl
- 1 1/2" cookie scoop
- muffin tin
- paper muffin liners
- strawberry huller
- cutting board
- small bowl
- 1 1/2 cups all-purpose flour scooped with a spoon and leveled with a knife
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup milk
- ½ cup old fashioned oatmeal plus 1/4 cup
- 1 cup strawberries hulled and finely diced
- 1 teaspoon strawberry extract
- turbinado sugar optional
- Preheat the oven to 425 degrees.
- Line the muffin tin with paper liners or spray the tin with your favorite non-stick cooking spray and set aside. Wash, dry, hull, and finely dice the strawberries and set aside.
- In a medium-sized bowl, add in your sifted all-purpose flour, kosher salt, baking powder, and baking soda, and then set the bowl aside. If you don’t have a sifter, it’s okay. It’s really not needed.
- Add the softened unsalted butter into a large mixing bowl, turn the mixer on and using a paddle attachment, start to cream the butter. Let the mixer run for approximately 3 minutes. Then add in the brown sugar. Continue creaming the sugar and butter together for another 2 to 3 minutes or until the ingredients are light and fluffy.
- Next, add the egg and beat it into the batter. Add in ½ cup of the milk, then add in half of the dry ingredients and mix together. Then add in the remaining dry and the remainder of the milk. Then the vanilla extract.
- Add in the strawberries, strawberry extract, and ½ cup of oatmeal. FOLD in with a spatula. DO NOT use a mixer. Just mix until you can no longer see the flour by itself. DO NOT OVERMIX.
- Using a cookie scoop, scoop the batter into the muffin tins. Top with some of the oatmeal and turbinado sugar. The oatmeal and sugar topping are optional.
- Place the tin into the oven and bake for 10 – 12 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
- Remove from the oven and let them cool.
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