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