Strawberry Buttermilk Oatmeal Muffins
Discover the perfect balance of wholesome and sweet with these Strawberry Buttermilk Oatmeal Muffins, a delightful treat bursting with juicy strawberries and warm cinnamon flavor. Made with hearty rolled oats soaked in tangy buttermilk for extra moisture and a soft crumb, these muffins are a great way to start your day or enjoy as a snack. The use of fresh, diced strawberries adds a bright, fruity touch, while a sprinkle of optional turbinado sugar provides a satisfying crunch. Quick and easy to prepare in just 15 minutes, this recipe creates 12 muffins that are ideal for breakfast meal prep or on-the-go indulgence. Enjoy them warm out of the oven or store for later—these muffins are as versatile as they are delicious. Perfect for anyone searching for a healthier baked good with a touch of indulgence!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Buttermilk
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 Egg
- 0.75 cup Brown sugar
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh strawberries, diced
- 2 tablespoons Optional: Turbinado sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with nonstick cooking spray.
In a medium bowl, combine the rolled oats and buttermilk. Let this mixture sit for 10 minutes to allow the oats to soften.
While the oats are soaking, whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
In another bowl, beat the egg lightly. Stir in the brown sugar, melted butter, and vanilla extract until well combined.
Add the soaked oat and buttermilk mixture to the wet ingredients and stir until just incorporated.
Slowly fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter will be slightly lumpy, which is okay.
Gently fold in the diced strawberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a pinch of turbinado sugar over each muffin for added crunch and sweetness.
Bake in the preheated oven 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 tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 155.4 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 536 mg | 41% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
