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Strawberry Oat Muffins
SUBMITTED BY:
SWIZZLESTICKS
PHOTO BY:
CRXGURL
"A delight to munch on with that morning coffee!"
RECIPE RATING:
Read Reviews
(73)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
Original recipe yield 12 muffins
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup rolled oats
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1/4 cup vegetable oil
3/4 cup brown sugar
1 teaspoon vanilla
1 cup chopped fresh strawberries
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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REVIEWS
Reviewed on Jan. 25, 2008 by
naples34102
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naples34102
Jan. 25, 2008
With the exception of adding 1/4 tsp. of cinnamon just as a taste preference, I guess I'm one of the few who made this recipe as written--no substitutions, no modifications. (Cornstarch in a muffin batter?) Even after mixing them up, baking them and, finally, eating them, I can confidently tell you these are a perfect strawberry oatmeal muffin, and the recipe needs no tinkering or tweaking to make them so. Tender crumb, just the right amount of sweetness for a muffin, beautiful light brown color, and bursting with plump little chunks of red strawberries. These are perfectly rounded, moist and delicious with a pleasant and delicate pairing of the oatmeal and strawberry flavors. Thanks for sharing the recipe for these Wendy!
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14 users found this review helpful
With the exception of adding 1/4 tsp. of cinnamon just as a taste preference, I guess I'm one...
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Reviewed on May 27, 2004 by
TiredMomtoSIX
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TiredMomtoSIX
May 27, 2004
These muffins are fabulously moist and delicious! I decided to make these muffins because of the rolled oats. My 5yo son has borderline high cholesterol and oatmeal can help reduce it naturally and he will not eat just oatmeal. Firstly, I doubled the recipe because I have 5 children and 12 muffins wouldn't have lasted for more than 5 minutes in our house. I took some suggestions from the other reviewers and changed the recipe in the following ways: I substituted whole wheat flour for 1/2 the amount of regular flour; I used one mashed banana for 1/2 of the amount of oil; I added cinnamon along with the soda, powder and salt. If I had egg substitute on hand, I would have used that instead of regular eggs. I also used fresh cut strawberries. These muffins are delicious and so much more healthy than the standard fare...great source of fiber! Thanks for submitting such a different recipe for strawberries!
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10 users found this review helpful
These muffins are fabulously moist and delicious! I decided to make these muffins because of...
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Reviewed on Apr. 14, 2005 by TAYLEEGRACEFEDDERSEN
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TAYLEEGRACEFEDDERSEN
Apr. 14, 2005
This muffin was pretty good! It wasn't the best but almost. I really didn't do anything different. I only added a few more strawberry's and some nutmeg. Also, I added a tbs. of cornstarch to help them rise better. I cut the recipe in half and they worked great!
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6 users found this review helpful
This muffin was pretty good! It wasn't the best but almost. I really didn't do anything...
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Reviewed on Feb. 23, 2008 by
Nikki A.
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Nikki A.
Feb. 23, 2008
Yumm! As others suggested I made a few changes: juice of 1/2 a lemon and 2%; cut the oil in half and used a 1/4 cup cinnamon applesauce (great flavor!), zest of my 1/2 lemon, 1/4 tsp. ground nutmeg, a generously rounded tsp. cornstarch, and about 2 Tbsp of flax seeds for a healthy kick. I used a bunt pan instead of muffin tins and it was ready in about 17 minutes. I want to try it with whole wheat flour. But it was gorgeous when it came out of the oven, a good gooey center, not too mushy but I might add a little more cornstarch next time to combat my juicy berries. I will defiantly make this again, perhaps with cranberries and orange zest! Okay I just had to come back to change my rating, I did the recipe again same as above except this time with a Tbs of corn starch, FANTASTIC!!
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5 users found this review helpful
Yumm! As others suggested I made a few changes: juice of 1/2 a lemon and 2%; cut the oil in...
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Reviewed on Jan. 31, 2006 by MELISSA_B
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MELISSA_B
Jan. 31, 2006
These were tasty - I definitely recommend them! I did make a bunch of recipe modifications based on previous reviews and my daughter's egg allergy, which is why I gave the original recipe four stars instead of five. I used 2% milk soured with vinegar instead of buttermilk, substituted 1/3 cup whole wheat flour for the white flour, replaced the egg with a mix of 1 Tbsp flax meal and 3 Tbsp hot water, plus added 1 Tbsp cornstarch, 1/2 tsp cinnamon, and a handful of raisins. I baked them for 17 minutes. These were light yet moist and fluffy in the middle - not gummy at all - and the strawberries were tasty! These are definitely going into my regular rotation. Thanks for giving me a good recipe to work with!
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5 users found this review helpful
These were tasty - I definitely recommend them! I did make a bunch of recipe modifications...
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Reviewed on Apr. 9, 2007 by E.J. FRANK
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E.J. FRANK
Apr. 9, 2007
This was definitely a keeper - but I DID make some changes: As suggested by others, I added some corn starch. I then doubled the baking soda. I used a white/whole wheat blend (altho next time I may go all whole wheat. I used vanilla soy milk with a tbls. of cider vinegar instead of buttermilk, which I seldom have on hand. Because of that, I did not add vanilla. I did, however, add a lot (how much?) cinnamon and nutmeg. Also added coarsely chopped pecans and tried go-go berries instead of raisins or craisins. Finally, I added an equal amt of maple syrup instead of sugar. These came out a tad too sweet for me, but hubby loved them. I used just-bought fresh strawberries and they were not at all mushy. The consistency was perfect, the tops were rounded. Next time I will use whole grain flour, apple sauce or bananas instead of oil, and I will mix/match nuts & dried fruit. But definitely a keeper. Thank you!
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4 users found this review helpful
This was definitely a keeper - but I DID make some changes: As suggested by others, I added...
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Reviewed on Feb. 20, 2006 by blanca
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blanca
Feb. 20, 2006
Smelled wonderful as they were baking, and tasted just as good! I substituted half the flour with whole wheat flour, cut the oil in half with applesauce, low-fat buttermilk, no-calorie Sugar Twin brown sugar substitute, and fresh frozen raspberries instead of strawberries. No sugar, low fat and high fiber! Turned out great!
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4 users found this review helpful
Smelled wonderful as they were baking, and tasted just as good! I substituted half the flour...
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Reviewed on Jan. 19, 2006 by dreams256
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dreams256
Jan. 19, 2006
I thought this recipe was WONDERFUL!! My 3-year-old son decided that he wanted to bring strawberry muffins for snack to school & I had never heard of such a thing. I found this recipe and followed it exactly (THE BUTTERMILK MAKES IT SOOO YUMMY), except that I used extra strawberries and I added a Tblsp of cornstarch & pecans. They were flavorful, not gummy. The kids and the teachers LOVED them!! Thank you, Wendy!
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4 users found this review helpful
I thought this recipe was WONDERFUL!! My 3-year-old son decided that he wanted to bring...
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Reviewed on Apr. 19, 2005 by ERSLZ
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ERSLZ
Apr. 19, 2005
The strawberries made them a little mushy, but I didn't mind. I didn't have buttermilk so I used regular milk with some lemon juice in it. I also added 1 tsp of cinnamon and used whole wheat pastry flour. They turned out just fine.
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4 users found this review helpful
The strawberries made them a little mushy, but I didn't mind. I didn't have buttermilk so I...
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Reviewed on Mar. 18, 2006 by BEACHBUMGALE
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BEACHBUMGALE
Mar. 18, 2006
I used strawberries that were a little dried up after sitting open in the frig a few days - no mushiness! Also used all whole wheat flour. Will make again.
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3 users found this review helpful