I still remember the first time I baked these Irresistible Strawberry Oatmeal Muffins: the kitchen filled with a sweet, warm aroma and my kids begged for seconds before they were even cool. These muffins are a hybrid of tender crumb and hearty texture thanks to oats and fresh strawberries. They’re perfect for busy mornings, a picnic basket, or a brunch table when you want something homey but not fussy. If you enjoy muffins with a wholesome twist, you might also like these cottage cheese muffins for a different kind of tender, protein-rich bite.
Why you’ll love this dish
These muffins hit the sweet spot between comfort and nutrition. Rolled oats add whole-grain texture and keep the crumb moist. Fresh strawberries bring brightness and gentle acidity that balances the sugar. They’re quick to mix (no creaming required), budget-friendly, and kid-approved—great for packing in lunches or serving at a casual brunch. Because they use simple pantry staples, you can pull them together any morning with little fuss.
Step-by-step overview
You’ll soak oats in milk to soften them, mix the dry ingredients separately, then fold the wet oat mix, oil, and egg into the flour blend. After a gentle stir to combine, fold in chopped strawberries, portion into lined muffin cups, and bake at a relatively high oven temperature for a short time so the muffins rise quickly and develop a lightly golden top. Cooling briefly helps the centers set before serving.
What you’ll need
- 1 cup rolled oats (substitute quick oats in a pinch, but texture will be slightly softer)
- 1 cup milk (dairy or any plant milk)
- 1 cup all-purpose flour
- 1/2 cup sugar (use coconut sugar for a deeper note)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg (for vegan, see Variations)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries (room-temperature, drained if very wet)
Notes: Measure flour by spooning into the cup and leveling for accuracy. If your strawberries are very juicy, pat them dry so they don’t overly wet the batter.
Step-by-step instructions
- Preheat the oven to 400°F (200°C) and line a muffin tin with liners.
- In a bowl, combine the rolled oats and milk. Let the oats soak for 10 minutes so they soften.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the oat mixture, oil, and egg to the dry ingredients. Stir gently until just combined—avoid overmixing.
- Gently fold in the chopped strawberries, taking care not to mash them.
- Divide the batter evenly among the muffin cups, filling about two-thirds full.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool briefly in the tin, then transfer to a rack to finish cooling before serving.
Best ways to enjoy it
These muffins are lovely warm with a smear of butter or cream cheese. For a breakfast spread, serve them beside Greek yogurt and a drizzle of honey, or pack them with a banana and coffee for a simple on-the-go meal. For brunch, plate them on a wooden board with sliced fruit and a pot of tea. They also make a nice afternoon treat with a glass of cold milk.
Keeping leftovers fresh
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—bring to room temp before eating for best texture. To freeze: wrap each muffin in plastic wrap or foil and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm gently in a 300°F (150°C) oven for 8–10 minutes. Always cool completely before storing to prevent condensation and sogginess.
Pro chef tips
- Let the oats soak for the full 10 minutes. This hydrates them so the muffins stay moist.
- Use a light hand when mixing—overworked batter leads to dense muffins.
- Toss chopped strawberries in a tablespoon of flour before folding them in; this helps prevent them from sinking to the bottom.
- For evenly sized muffins, use an ice cream scoop to fill the cups.
- If you want a slightly crisper top, switch the oven to broil for 30–60 seconds at the very end—watch closely. For another soft muffin technique you can adapt, check out this cottage cheese muffins recipe for inspiration.
Creative twists
- Lemon-Strawberry: Add 1 teaspoon lemon zest and a tablespoon of fresh lemon juice to the batter for brightness.
- Almond Oat: Swap 1/4 cup of flour for almond flour and add 1/2 teaspoon almond extract.
- Vegan: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) and use plant milk. Also use a neutral oil.
- Streusel Top: Mix 2 tbsp flour, 1 tbsp sugar, and 1 tbsp cold butter to crumble over the batter before baking.
- Mixed Berries: Use a blend of chopped strawberries, blueberries, and raspberries for variety.
FAQ
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them first, then pat dry. Toss with a little flour to reduce bleeding into the batter.
Q: How long do these muffins take from start to finish?
A: Active time is about 15 minutes to mix and prep, plus 10 minutes for soaking oats and 15–20 minutes baking—roughly 40–45 minutes total.
Q: Can I make the batter ahead?
A: You can prepare the batter and refrigerate for up to 24 hours. Bring to room temperature and give a gentle stir before baking. Note: baking may take a minute or two longer if chilled.
Q: Are these muffins healthy?
A: They’re a reasonable balance—oats add fiber and strawberries add vitamins, but they do contain sugar and oil. You can reduce sugar slightly or swap to a natural sweetener to lower added sugars.
Q: Why did my muffins turn out dense?
A: Common causes are overmixing the batter, using too much flour, or not allowing the oats to hydrate. Measure carefully and mix only until combined.
Conclusion
If you want a dairy-free vegan take on strawberry muffins, this Bakery-Style Vegan Strawberry Muffins guide offers excellent techniques and substitutions to try.
Print
Irresistible Strawberry Oatmeal Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These strawberry oatmeal muffins combine tender crumb with hearty oats for a deliciously wholesome treat perfect for busy mornings or casual brunches.
Ingredients
- 1 cup rolled oats
- 1 cup milk (dairy or any plant milk)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped fresh strawberries
Instructions
- Preheat the oven to 400°F (200°C) and line a muffin tin with liners.
- In a bowl, combine the rolled oats and milk. Let the oats soak for 10 minutes.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the oat mixture, oil, and egg to the dry ingredients. Stir gently until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling about two-thirds full.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool briefly in the tin, then transfer to a rack to finish cooling before serving.
Notes
Measure flour by spooning into the cup and leveling for accuracy. If strawberries are very juicy, pat them dry before adding to the batter to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American