Strawberry Oat Muffins

These are truly delicious and--dare I say--foolproof? :) I moved into my boyfriend's apartment, and my baking resources here are ... umm ... limited, to say the least. Add his lack of measuring cups and a fussy oven to the mix and, wow, I was really taking a gamble! HOWEVER, I wanted strawberry oat muffins badly enough to try my hand at them using substitutions and eyeballing a few things. I'm not going to lie--the odds seemed stacked against them, but, lo and behold, they honestly turned out terrific. Give them a try; if they turn out anything like my "experimental" version, you'll love them! :) 1 c. buttermilk = 1 T squeezed lemon juice + milk to make 1 c. (also added the liquid that was in a open container of sour cream). 1 t. baking powder = 1/2 t baking soda + 1/2 t cream of tartar. 1 c. fresh strawberries = 1 cup frozen strawberries, scant (added a little extra flour because they were quite liquid-y). 1 c measuring cup = glass tumbler. I baked on the bottom rack because the oven's "bake" setting can't keep a steady temp. I had to switch to "broil" every so often to bring the temp back up to the 375F range, then switch it back to the bake setting. Phew!

My only modification to this recipe was adding 1/2 teaspoon of ground cinnamon. I let the oats soak in the buttermilk as long as it took me to measure out all of my other ingredients, so a little more than 5 min. I set aside a small amount of the batter and tried adding mini chocolate chips instead of strawberries. I made about 40 mini muffins total, and baked about 9 to 11 minutes. Oh my goodness, both the strawberry version and chocolate chip version were amazing!!! Great simple recipe!

These are the best muffins I have ever made. I didn't have fresh strawberries, so I used a half-cup of frozen berries (all I had left in the freezer), plus a half cup of frozen cranberries, and added 1 tbsp. of flour. Also topped them with a streusel mixture of equal parts of flour, butter, and oatmeal plus 1 tbsp. sugar, blended in my food processor. Then baked them in a jumbo muffin pan; I have six of the biggest and most beautiful muffins, so tender and delicious, that I have ever made.

OMG...delishious! Do as others did - add some cinnamon and 1 teaspoon of corn starch (for the strawberry juice). Cut strawberries up small. Outstanding. I also did 1/2 whole wheat flour, 1/2 white. This will be a monthly repeat, esp during strawberry season, but don't make more than 1 batch. They don't keep well. The strawberries leak juices and make them soggy and mushy after a day or so.

Yum! These muffins were very tender and delicious. I had freeze-dried strawberries I used in place of fresh/frozen--about 2/3 cup. They worked very well. I used whole wheat pastry flour in place of the all-purpose and lemon extract in place of the vanilla. Next time I will add a bit of lemon zest. Thanks Swizzlesticks for the great recipe!

Very good. Yes, I modified it a bit, but I doubt it altered the original recipe much. We have a Type 1 diabetic in the family, so I try to alter recipes to make them healthier. I used old fashioned oats (not quick cooking), 1/2 cup coconut sugar instead of brown sugar (on a whim, my brown sugar was dried out), subbed 1/2 of the AP flour with whole wheat flour, and used 1/2 t salt. Added 1/2 t cinnamon. Chopped the strawberries into small pieces. I counted the carbs = 22grams of carbs in 12 muffins. I got 12 muffins out of this recipe. Also made in paper liners and the muffins did not stick too bad.

Used all whole wheat flour only 4 tbs of sugar used 1/4 c strawberry applesauce and 1tbs of oil added 1tsp cinnamon used half blueberries and strawberries with 1 rounded tsp cornstarch and 2 tbs of flaxseed meal baked in bundt pan came out moist and hearty not overly sweet very good freezes well

I made this recipe with my oldest son. We used lactose-free milk that we "soured" with lemon juice. I taught him to mix the buttermilk with the oats and let it "sit" for 15-20 minutes before adding the rest of the wet ingredients. We did substitute one mashed banana for the oil and we cut the sugar back to a half cup. We made no other changes. I did make a judgement call and asked him to let the batter sit just a little longer, maybe ten minutes because it was quite wet even though the oats had soaked up a lot of the buttermilk previously. My son and I kept leaning over the bowl to smell the batter because it smelled wonderful. We baked the muffins at 350* for 20 minutes. They turned out very nicely--chewy, dense muffins with the perfect amount of strawberries. I'm really glad we substituted the banana in place of the oil, it was a nice combination with the strawberries. NOTE: For all those wanting to make this recipe, watch your batter. You might have to let it sit a while to get the oats to soak up some of the liquid, too.

This has become my go to for oatmeal muffins even when we don’t have strawberries on hand! I don’t tinker much with the recipe. I do the capful of apple cider vinegar in milk (because we only have oat milk in our house) for buttermilk. I’ve also used whichever kind of oats we have on hand including old fashioned oats, Coaches Oats, and even steal cut oats- all can out equally yummy with not much difference in texture. Same applies to additions- we’ve enjoyed them plain, with various berries, and our favorite treat, white chocolate chips (always lace with flour so they don’t sink).