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Baking recipe · from the recipe book

Strawberry Oatmeal Buttermilk Muffins

Tender, nubby oat muffins with a hint of brown sugar and cinnamon, studded with juicy pockets of fresh strawberry under a crackly sugar top.

Strawberry Oatmeal Buttermilk Muffins

Ingredients

  • 1 cup90 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gButtermilk, low-fat
  • 1¾ cups220 gAll-purpose flour
  • ⅔ cup packed130 gBrown sugarpacked
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gCanola oil
  • 1½ tsp6 gVanilla extract
  • 1¼ cups sliced200 gStrawberriesdiced small and patted dry
  • 1 tbsp12 gGranulated sugar

Steps

  1. In a medium bowl, stir the oats into the buttermilk and let them soak for 15 minutes to soften.
  2. While the oats soak, preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
  3. Dice the strawberries, pat them dry with a paper towel and set them aside.
  4. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and cinnamon.
  5. Into the soaked oat mixture, whisk the eggs, canola oil and vanilla until smooth.
  6. Pour the oat mixture into the flour mixture and fold with a spatula until just a few dry streaks remain.
  7. Gently fold in the strawberries until just combined; a lumpy batter makes tender muffins.
  8. Divide the batter evenly among the 12 cups, filling them nearly to the top.
  9. Sprinkle the granulated sugar evenly over the tops of the muffins for a crackly crust.
  10. Bake for 5 minutes at 400°F (200°C), then lower the oven to 375°F (190°C) and bake 13 to 16 minutes more, until domed and golden and a toothpick in the center comes out clean.
  11. Cool the muffins in the tin for 5 minutes, then move them to a rack and cool at least 15 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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