Description
These Irresistible Strawberry Oatmeal Muffins combine fresh strawberries with hearty oats and a tender crumb, making them a perfect wholesome treat for breakfast or snack time.
Ingredients
Units
Scale
Dry Ingredients
- 1.5 cups all -purpose flour
- 1 cup old -fashioned rolled oats
- 0.5 cup granulated white sugar
- 2 teaspoons baking powder
- 0.5 teaspoon sal t
Wet Ingredients
- 1 large egg , room temperature
- 1 cup whole milk
- 0.33 cup vegetable oil
- 1 teaspoon pure vanilla extract
Add-ins
- 1.5 cups fresh strawberries, hulled and diced
Instructions
- Preheat and Prepare Pan: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, sugar, baking powder, and salt until evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
- Combine Mixtures: Create a well in the center of the dry ingredients and pour in the liquid mixture.
- Mix Batter: Stir using a spatula until just combined, ensuring no dry flour pockets remain; do not overmix.
- Add Strawberries: Gently fold the diced strawberries into the batter until evenly dispersed.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full.
- Bake: Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Allow muffins to cool completely on a wire rack for best texture.
