I’d take these strawberry muffins over strawberry shortcake any day! They’re fluffy and full of fresh strawberry flavor, with a delightfully sweet crunch on top.
I like these muffins more than the average muffin, since they’re made with 100 percent whole grains, including whole wheat flour and old fashioned oats. They’re also sweetened with maple syrup, which offers some extra flavor that complements the strawberries and oats.
Greek yogurt rounds them out with a light sour cream-like tang. What more could you want in a muffin?!
I teamed up with Quaker to create this recipe. After a bunch of recipe testing, I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes.
Watch How to Make Strawberry Muffins
Sprinkle a couple of tablespoons of oats over the muffins before baking, too, if you’d like to add some polka dot-like visual interest (no sprinkles required).
The oats give the muffins a more hearty texture, while contributing to the total amount of whole grains featured in this recipe. Most Americans fall short on whole grain consumption, so always keep the versatile oat in mind!
You know I’m a big fan of whole grains, and I learned a fun fact when I was researching my cookbook. Did you know that old fashioned oats, quick-cooking oats, instant oats and oat flour offer the same nutritional values? They all start out as the same oat groats, and they’re just cut and rolled to into smaller and thinner pieces as you go down the line-up.
I’m partial to old fashioned oats for their toothsome texture, but I’ve found that quick-cooking oats work great when you want a slightly more uniform texture in granola bars or cookies. I even used quick-cooking oats in the veggie burger recipe in my book.
Strawberry Muffin Tips
- If you get lucky and your strawberries are pink and flavorful through the center, no need to hull them. If their insides are white and flavorless, remove that part with a paring knife before dicing.
- Use Greek yogurt, not regular yogurt—it produces a higher rise and more domed top. Any fat percentage will work.
- Sprinkle raw sugar on top of your muffins for a sweet crunch. Just a light sprinkle really makes a difference, but you can omit the raw sugar if you don’t have it.
As always, please let me know how you like this recipe in the comments! I hope they become your favorite summertime muffins.
Strawberry Oat Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baked
- Cuisine: American
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. Recipe yields 12 muffins.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus 2 tablespoons for sprinkling on top
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup extra-virgin olive oil
- ⅓ cup maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- 2 cups hulled and diced ripe strawberries (from 1 pound of strawberries, you may not need them all)
- 1 teaspoon turbinado sugar (also called raw sugar), for sprinkling on top (optional)
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
- In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
- Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats, followed by the turbinado sugar. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
Storage suggestions: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*Greek yogurt note: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
Make it vegan: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients.
Make it dairy free: See vegan buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs—to make one flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it rest for 5 minutes before using (multiply as necessary).
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
▸ Nutrition Information
This post was created in partnership with Quaker and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!