Strawberry Oatmeal Muffins
These soft, bakery-style Strawberry Oatmeal Muffins are the perfect way to use fresh summer berries. By soaking the oats in milk first, we ensure a tender, moist crumb that stays fresh for days. The crunchy sanding sugar on top provides a delightful texture contrast to the juicy fruit centers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 muffins
- Cuisine: American
Ingredients
Milk of choice – 1/2 cup
Rolled oats – 1/2 cup plus extra to sprinkle
Strawberries, roughly chopped – 1 cup
Butter, room temp – 1/4 cup
Sugar – 10 tbsp (1/2 cup + 2 tbsp)
Large egg – 1
Vanilla extract – 1/2 tsp
All-purpose flour – 3/4 cup
Baking powder – 1 tsp
Kosher salt – 1/4 tsp
Coarse sanding sugar – 1 tsp
Instructions
Preheat the oven to 375°F. Combine the milk and oats in a small bowl and let soak for 10-15 minutes.
Optionally toss strawberries with 1 tsp of sugar and let sit, then drain excess liquid.
Cream the butter and sugar in a large bowl until light and fluffy.
Beat in the egg and vanilla extract, then stir in the soaked oat mixture.
Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Gently fold in the strawberries.
Line a muffin tin with 6 liners and fill them equally with batter.
Sprinkle with sanding sugar and extra oats.
Bake for 30-35 minutes until golden and a toothpick comes out clean.
Cool in the tin for 10 minutes before transferring to a wire rack.
Notes
• Do not overmix the batter once the flour is added; this prevents tough muffins.
• If using frozen strawberries, do not thaw them first, but increase bake time by 2-4 minutes.
• For a gluten-free version, use certified GF oats and a 1:1 GF flour blend.
Find it online: https://sweetcraftrecipes.com/strawberry-oatmeal-muffins/