Strawberry Oat Muffins
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. No mixer required!
Updated by Kathryne Taylor on August 30, 2024
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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?!
Watch How to Make Strawberry Muffins
The oats give the muffins a more hearty texture, while contributing to the total amount of whole grains featured in this recipe. I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes. 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).
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
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! Plus, they’re made with whole grains. Recipe yields 12 muffins.
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
We made these last night and just had them for breakfast. They are really lovely light and moist. They do highlight the delicious flavor of the strawberries. I end up using lemon yogurt since I didn’t have plain. I think the extra sugar in the yogurt helped as these are not very sweet. I think next time I will add 2 tablespoons of sugar to the batter for a bit more sweetness.
I will say maybe if the strawberries were more in season these wouldn’t need extra sugar. But I bought two pounds at Costco and my toddler decided he doesn’t like strawberries this week… so I was trying to use them up. This was amazing for that.
I’m catering to my kids and I’ve been trying to replace precessed snacks with homemade ones. These are definitely a make again recipe for us.
Thank you so much for a great recipe!
You’re welcome, April! I’m glad these were a hit.
tasty oat muffins
Didn’t hold well together at all and the taste was not that great either. Kinda disappointed
Hi Jessica, I’m sorry to hear that. Are you sure you added all the ingredients? How did you measure the flour?
Have you tried this recipe with frozen strawberries instead of fresh?
This is best as written. Let me know if you try it!
Hi Kate,
I made these this morning. Didn’t have enough strawberries so I used half strawberries and half rhubarb. Also had to substitute honey for the maple syrup as I am out of the syrup. They took 20 minutes to cook and they turned out fantastic. I also added a little cinnamon, ginger and cardamon. Will definitely make again. Love all of the muffin recipes on your site. I appreciate the simplicity of not needing to drag out the kitchen machine and beaters. Also love that you mostly use oil instead of butter, healthier and I think the oil makes them more moist. Thank you!
Great recipe! I made it as it is written, with whole wheat flour from Maine Grains and strawberries I picked yesterday. Could not be happier. Thank you for this!
You’re welcome, Catherine!
These muffins turned out perfectly. I followed your oat flour substitution post and replaced the whole wheat flour with 2. 5 cups of oat flour. (I’m gluten free)
They are delicious! Thank you for the recipe!
You’re welcome, Liv! Thank you for your review.
Made these gluten-free by using the suggestion of gluten-free plain flour instead of wholewheat (and used honey instead of maple as that’s what I had) they were delicious! Love them cut in half and topped with tahini and a dollop of thick Greek yoghurt for a speedy breakfast. :)