Can I use quick oats instead of rolled oats for these muffins?

You can, but the texture will be slightly different. Quick oats are thinner and absorb liquid faster, which can make the muffins a little softer and less chewy. Rolled oats give a better texture overall, so they are the preferred choice here.

Can I make strawberry oatmeal muffins dairy-free?

Yes. Swap the butter for a plant-based alternative like vegan butter or melted coconut oil, and use any non-dairy milk such as oat, almond, or soy. The results are very similar to the original.

Why did my muffins sink in the middle?

This usually happens for one of a few reasons: the batter was overmixed, the oven door was opened too early, or the baking powder was old and did not provide enough lift. Double-check your baking powder and avoid opening the oven in the first 25 minutes.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few dry crumbs, they are done. If wet batter clings to it, give them another two to three minutes and check again.

Strawberry Oatmeal Muffins You Will Want Every Morning

Description

These strawberry oatmeal muffins are fluffy on the inside, slightly chewy from the oats, and packed with bright pockets of strawberry in every bite. Simple, wholesome, and perfect for breakfast or a quick snack.

Ingredients

Scale

1 cup rolled oats
1 cup milk
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh strawberries, chopped
Coarse sanding sugar (optional)

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Instructions

Combine rolled oats and milk in a bowl and let soak for 10 to 15 minutes.
Preheat oven to 375°F (190°C) and line a muffin tin with 6 liners.
Chop strawberries into small pieces and set aside.
Cream butter and sugar together until light and fluffy.
Add egg and vanilla extract and mix until combined.
Stir in the soaked oat mixture.
In a separate bowl, mix flour, baking powder, and salt.
Gently fold dry ingredients into the wet mixture.
Fold in chopped strawberries carefully.
Divide batter evenly into muffin liners.
Sprinkle tops with coarse sugar and extra oats if desired.
Bake for 30 to 35 minutes until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Do not skip soaking the oats as it ensures a soft texture. Use ripe but firm strawberries to avoid excess moisture. Do not overmix the batter to keep muffins tender.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 10g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg