When it comes to breakfast options, muffins are a versatile and delicious choice. They are easy to grab on the go, satisfying, and can be packed with wholesome ingredients. These strawberry buttermilk muffins are no exception, offering a fluffy texture and a burst of fresh strawberry flavor. What sets them apart is the use of whole grains, making them a nutritious and tasty option for starting your day. This recipe yields 12 muffins, perfect for sharing or enjoying throughout the week.
Tips for Perfect Strawberry Muffins
- Check your strawberries before dicing them. If they are pink and flavorful throughout, there’s no need to hull them. However, if the center is white and tasteless, remove that part with a paring knife.
- For an added touch of sweetness and crunch, sprinkle raw sugar on top of your muffins before baking. This simple step can elevate the texture and flavor, but feel free to omit it if you prefer.
How to Prepare Strawberry Oatmeal Breakfast Muffins
Ingredients
- 1 cup uncooked old fashioned oats
- 1 cup buttermilk
- 1 cup all-purpose flour (can substitute up to ½ cup whole wheat or almond flour)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup packed light brown sugar
- 1 egg, beaten
- ¼ cup avocado or olive oil (or any neutral-tasting oil)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 ½ cup diced fresh strawberries
Directions:
- Preheat your oven to 400°F. Lightly grease or spray a standard 12-well muffin tin and set aside.
- In a large bowl, combine oats and buttermilk, allowing them to soak for 15 minutes. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, salt, and cinnamon.
- Add the oil, egg, brown sugar, and vanilla to the soaked oat mixture. Stir in the dry ingredients until just combined, being careful not to overmix. Gently fold in the diced strawberries.
- Divide the batter evenly among the prepared muffin tin wells. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Storage Tip: Keep any leftover muffins covered at room temperature for up to 2 days, or store them in the refrigerator for up to 5 days. For longer storage, freeze the muffins for up to 3 months.
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