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Strawberry Oat Muffins Recipe

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4 from 12 reviews

These Strawberry Oat Muffins are a moist and wholesome treat perfect for breakfast or an afternoon snack. Made with whole wheat flour, rolled oats, and fresh strawberries, they offer a naturally sweet flavor enhanced by maple syrup and Greek yogurt. The muffins are topped with a crunchy oat and raw sugar sprinkle for added texture and sweetness.

Ingredients

Dry Ingredients

  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats, plus 2 tablespoons for sprinkling on top
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

Wet Ingredients

  • ⅓ cup extra-virgin olive oil
  • ⅓ cup maple syrup
  • 2 eggs, preferably at room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoons vanilla extract

Additional Ingredients

  • 2 cups hulled and diced ripe strawberries (from about 1 pound strawberries)
  • 1 teaspoon turbinado sugar (raw sugar), for sprinkling on top (optional)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 400 degrees Fahrenheit. Grease the 12-cup muffin tin with butter or cooking spray if needed, especially if it is not non-stick.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, ⅓ cup oats, baking powder, baking soda, and fine sea salt until well blended.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the extra-virgin olive oil, maple syrup, and eggs together until combined. Add the plain Greek yogurt and vanilla extract, mixing well to integrate all wet components.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient bowl and gently mix with a large spoon just until combined. It's okay to have some lumps in the batter. Carefully fold in the diced strawberries to avoid crushing them.
  5. Fill Muffin Cups: Evenly divide the thick batter among the 12 muffin cups, filling each cup quite full using a scoop or spoon for accuracy.
  6. Add Toppings: Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, then sprinkle the optional turbinado sugar over the tops for a slight crunch and sweetness.
  7. Bake Muffins: Bake in the preheated oven for 19 to 22 minutes or until the muffins turn golden on top and a toothpick inserted into the center comes out clean.
  8. Cool and Remove Muffins: Place the muffin tin on a cooling rack to cool. Once slightly cooled, run a butter knife along the edges of the muffins to loosen them before removing from the pan.

Notes

  • Using room temperature eggs helps create a smoother batter and better texture.
  • You can substitute regular whole wheat flour with white whole wheat flour for a milder flavor.
  • For extra sweetness, feel free to add a touch more maple syrup or sprinkle a little more turbinado sugar on top before baking.
  • Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Ensure strawberries are diced gently to maintain their shape and avoid making the batter watery.

Find it online: https://cozyplatter.com/strawberry-oat-muffins-recipe/