Did you know you can whip up a batch of oatmeal muffins with strawberries in under an hour? With just 15 minutes of prep time, these are the ultimate breakfast treat.
Oatmeal muffin recipe with strawberries
I have a very loving relationship with oatmeal muffins. I bake them all the time with my children, because they’re SO easy to make! We enjoy healthy, refined-sugar free Blueberry Oatmeal Muffins just as much as my more regular Zucchini Oatmeal muffins.
This recipe for oatmeal muffins with strawberries is one of my “regular” ones, made with brown sugar and white flour. They’re soft and fluffy, hearty from the oats – and absolutely delicious!
Ingredients you’ll need
Here is an overview of the ingredients in the muffins. Skip to the recipe for quantities.
Ingredient notes
- oats: quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates.
- oil: any neutral vegetable oil works; please use one that’s heat stable. Melted butter can be substituted.
- strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced.
Step by step photos
1 combine ingredients separately
The first step to get the muffin technique right: Combine the wet and dry ingredients separately. I like to use a measuring jug for the wet ingredients – makes it easier to pour them into the dry in step 2.
2 combine batter and bake
When combining the wet and dry ingredients, you’ll want to switch to a spatula or wooden spoon. Do not use a whisk! You mustn’t overmix muffin batter, or the muffins will be tough and dense.
Cook’s note: I know it seems confusing to add the oats to the wet ingredients, but this is key to making oatmeal muffins bake up big and fluffy. If you fail to soak the oats, they muffins will end up flat.
My favorite muffin liners are from If You Care – I never had a muffin stick to them! You can buy them here on Amazon (this is an affiliate link and I earn a commission for purchases made after clicking through).
Tips and tricks
- Don’t skip tossing the strawberries in flour: This may seem like a lot of extra hassle and dishes to wash, and you can choose to skip this step, but please do take the time. It helps keep them from sinking to the bottom of the muffins and they don’t release as much juice into the muffins, making it easier to peel away the paper liners.
- Soak the oatmeal: The oatmeal must be soaked in the wet ingredients. Otherwise the muffins will bake up flat.
- My favorite kitchen hack: Use a cookie scoop to transfer the batter to the muffin cups – not only is it easy and mess-free, but it also helps to give the muffins a beautiful shape.
Strawberry Oatmeal Muffin FAQs
I bake my oatmeal muffins at 400F, which is higher than I would do regular muffins. Muffins with a high ratio of oats in them tend to come out better baked in higher heat so they’re completely cooked through – don’t worry, they won’t burn.
Muffins with fruit like strawberries tend to be a little trickier to keep from sticking to the cups. To help counteract, make sure you toss the strawberries in flour first. Also, parchment muffin cups tend to release easier, and you can spray them with cooking spray before adding the batter to make them more nonstick.
It can be a little trickier to test oatmeal muffins for doneness, because they are quite moist. You can either stick a toothpick in the middle of a muffin, there should only be crumbs on it and not liquid batter. You can also test the temperature in the center with a kitchen thermometer – it should be around 200°F – 210°F. Read more here.
Freezer instructions
I freeze these all the time. Just stick them in a freezer friendly bag or container and label them with the date and the name. Plop them into the freezer for up to 3 months.
To defrost, place the unpacked muffins on a wire rack on the counter for a few hours. Feel free to warm them in the microwave for a few seconds.
Watch the recipe video
You can see my hands prepare the strawberry oatmeal muffins in the video below with some nice happy background music playing throughout. The written instructions are in the recipe card further down the page.
I hope you’re going to give this a try to ease your mornings – and even if you’re baking them to eat right away, you will not regret a single bit of it.
More strawberry recipes
You can also browse all my strawberry recipes here, or look through all my muffin recipes here. Happy breakfasting!
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Printable recipe
Strawberry Oatmeal Muffins
Recipe details
Equipment
Ingredients
- 1 cup quick-cooking oats uncooked
- ½ c. brown sugar packed
- 1 cup Greek yogurt OR light sour cream
- ⅓ cup oil
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour plus some extra for the strawberries
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chopped strawberries
Instructions
- Prep: Preheat the oven to 400°F (200°C). Line a 12 cup muffin pan with paper liners.
- Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil, egg and vanilla extract to a medium bowl and mix very well. Set aside for 5 minutes.
- Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
- Toss strawberries in flour: Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
- Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.
- Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
- Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.
Notes
Ingredient notes
- oats: quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates.
- oil: any neutral vegetable oil works; please use one that’s heat stable. Melted butter can be substituted.
- strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced.
Tips & tricks
- Do not skip soaking the oatmeal: The oatmeal must be soaked in the wet ingredients. Otherwise the muffins will bake up flat.
- Do not skip flouring the strawberries: Flouring the strawberry helps to keep them from sinking to the bottom of the muffins. It also helps to contain their juices so the muffins are less likely to stick to the liners.
- My favorite kitchen hack: Use a cookie scoop to transfer the batter to the muffin cups – not only is it easy and mess-free, but it also helps to give the muffins a beautiful shape.
Freezer instructions
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months. To defrost, unpack and place on a wire rack on the counter for a couple of hours. Warm in the microwave for a few seconds, if desired.Nutrition
More recipe information
I originally published this post on April 18, 2018. I updated it to make it better for you on May 16, 2020.
Jessica says
This is such a forgiving and customizable recipe. One of our go-to recipes for the whole families enjoyment. I’ve used just about every fruit and even some vegetables in these muffins (carrots, zucchini…), and have even swapped 1/2 cup of cottage cheese for 1/2 cup of yogurt/sour cream for some extra protein. I share with all of my friends with kids! Thanks very much for this
Abby says
Toddler loves these! Thanks for the great recipe
gbluekbear says
I was expecting these to be dry and un exciting. They were really good with just the right amount of sweetness!
Mary says
Yummy! The best tasting muffin I have had in a longtime. I was a little short on yogurt, so I had a splash of buttermilk. So easy and delicious. I will make this often.
Terri says
These were delicious. They came out moist with great flavor.
Cynthia K Manning says
These are the best muffins I have made! of My husband that hates strawberries loved them! I used the wheat flour and rolled oats and followed all of the recipe.
DCooke says
Came out so good. Kids and hubby all enjoyed these muffins. They were gone in just 2 days, so I’m making more.
Sharon says
yummy
Melody Wilkerson says
These Strawberry Muffins jumped to the #1 spot on my
Best Muffins List. I loved the flavor & the texture was great. Because it’s early in the season the Berries needed a helping hand.
I cut them in 1/4’s , after washing thourghly, then sprinkled Swerve granulated sugar on top, put on lid, flip up and down for the next 2 days.
Chop and add to recipe as directed.
Thanks for your Wonderful Recipe 🍓😊
Mignon says
These are soo yummy! I’m so glad I picked your recipe to use up my strawberries! I topped them with raw sugar! Perfect! Thank you!!
Megan says
could I use almond milk instead of yogout?
Nora says
Megan, I would not recommend it because almond milk is much thinner than yogurt. If you need to substitute the dairy, I would try a dairy-free yogurt alternative.
Nette says
Made these and am making again today, they were a hit! Had to give a lot away or I would have ate all 12!
Nora says
Haha, I’m glad you liked them, Nette!
LaDonna says
Yummy so good! I used almond flour and half coconut sugar delicious!!
Nora says
I’m so glad!
Jen says
My family absolutely loves these muffins! They turn out great every time and have a fantastic flavor. Great way to use up strawberries in the summer too! This last time I made them I didn’t have enough Greek yogurt so I just added a bit of orange juice to make up for it. The batter consistency seems to be the same but there is a nice orange hint to it! Can’t wait to see how they turn out!
Nora says
That sounds amazing, Jen! I’m so glad your family likes this recipe.
Sarah says
So delicious !
Nora says
Glad to hear it, Sarah!
Rachel says
Would whole wheat flour work for this instead of white?
Nora says
Rachel, I would assume so. I’d reduce the amount of flour by 1-2 tablespoons though, or add 1-2 tablespoons more liquid.
Lacy says
These were wonderful! Any tips on how to incorporate a cinnamon streusel or stronger brown sugar flavor and minus the fruit?? I love the consistency and other flavors, so I’d rather not look for a whole other recipe!!
Nora says
Lacy, I would probably try the streusel from this recipe, swirl half of it through the muffin batter and then top with the remaining streusel. Hope this helps!
Janie says
At the top of the post, the images of ingredients needed includes vanilla, but I don’t see it in the recipe. Seems like adding vanilla would give the flavor some depth. How much should you use?
Nora says
Good catch, Janie! Thanks for letting me know. I updated the recipe to include 1 teaspoon of vanilla extract.
Pam says
Wonderful muffins. Husband approved
Nora says
I’m so glad, Pam!
Barbara says
Tried these to use up some strawberries before they went bad and they were good, but used fresh peaches for the same reason and actually preferred them – I also added about 1/3 cup blueberries which ‘added more fruit flavor. I bake them and freeze them and thaw one a day for breakfast !!
Nora says
Now I want to try the muffins with peaches, Barbara! Thanks so much for sharing, I appreciate it!
Debbe says
Excellent recipe, easily adapted to gluten free for my husband. I have made theses twice in the last week! Thanks so much for the excellent recipe!
Nora says
I’m so glad, Debbe!
Patty S. says
These are so delicious! I baked at 400 degrees for 17 min. and they baked perfectly. I topped the batter with granulated sugar crystals which gives a bakery touch to them. I will use this recipe often, thank you!
Nora says
I’m so glad, Patty!