Strawberry Oat Muffins
Published: July 12, 2023.
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Made with lots of jammy, antioxidant-rich berries, creamy Greek yogurt and hearty, fibre-filled oats, these Strawberry Oat Muffins are a summertime favourite!
Sweetened with honey and flavoured with notes of cinnamon and vanilla, these muffins are sweet, tender and bursting with fresh strawberries.
Much like my Blueberry Banana Oat Muffins, this recipe can be adapted easily to include your flour, sweetener and/or dairy of choice and they will still turn out perfectly moist and fluffy.
I love to bake with whole grains and have opted to use chewy old fashioned rolled oats in this recipe for a heartier texture. Both quick-cooking and instant oats will also work well a pinch.
Room temperature eggs mix into the batter better to create a better rise and fluffier texture. Cold eggs can sometimes cause fats to break up and result in an uneven texture once baked. The Greek yogurt produces a higher rise and a richer muffin. Sour cream will also work or try vanilla bean Greek yogurt for a sweeter muffin.
Tip: Top with a light sprinkle of turbinado (raw) sugar for a nice, sugary crunch!
So quick and easy to make using basic pantry staples, they’re everything you could want in a delicious, classic muffin. Just mix everything together, scoop into a muffin tin and bake!
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Strawberry Oat Muffins
Makes 12 muffins; prep time 25 minutes, bake time 20 minutes.
Ingredients:
Dry:
1 cup whole wheat or all-purpose flour
¾ cup + 2 tablespoons old fashioned rolled oats
¼ cup dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon sea salt
Wet:
1 egg, room temperature
1/3 cup extra-virgin olive oil
1/3 cup honey
1 cup full fat Greek yogurt
1 teaspoon vanilla extract
1 cup fresh strawberries, cleaned and sliced into small pieces
Instructions:
Preheat oven to 400°F (204ºC) and prepare a 12-cup muffin pan. You can use muffin cups, line with parchment or spray with oil if needed.
In a large mixing bowl, whisk together dry ingredients reserving 2 tablespoons oats for the tops.
In a medium-sized mixing bowl, whisk together oil, honey and egg. Stir in yogurt and vanilla and continue mixing until well combined.
Pour yogurt mixture in with dry ingredients and stir together with a wooden spoon just until combined. Fold in strawberries just until evenly distributed. At this point the batter will be thick and a bit lumpy. *Do not overmix.
Next, scoop batter evenly into muffin pan to make 12 muffins, filling each cup to the top. Sprinkle with remaining 2 tablespoons oats.
Bake for 18-20 minutes until golden and a tester comes out clean. Let cool in pan for at least 10 minutes so the muffins are easy to remove (you made need to run a sharp knife around the edges to prevent sticking) then transfer to a wire cooling rack to continue cooling.
Notes:
To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend in place of the whole wheat or all-purpose flour.
To make vegan or dairy free: Substitute a flax egg for the egg and replace the Greek yogurt with a smaller amount of vegan buttermilk by combining 2/3 cup of your favourite plant-based milk with 2 teaspoons vinegar and setting aside for 5-10 minutes to thicken
To use frozen strawberries: I prefer fresh strawberries, but frozen strawberries may also be used in this recipe. If using frozen berries, allow to thaw just slightly then chop into small pieces using a sharp knife. *Work quickly and do not allow the berries to thaw completely.
Make ahead: Mixed muffin batter may be stored covered in the refrigerator for up to 5 days.
Storage: Once cooled to room temperature, store muffins in an airtight container on the counter for up to 2 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months. A well-sealed freezer bag may also be used. To reheat, thaw frozen muffins on the counter overnight then warm them in a microwave for 12-15 seconds or return to oven-safe baking sheet at 350ºF (177ºC) for 5-10 minutes until heated through.
