These strawberry oat muffins are a delightful treat, combining the sweetness of strawberries with the hearty texture of oats.
Preheat your oven to 425°F (220°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, baking powder, salt, oats, and sugar.
Sifting the dry ingredients together ensures an even distribution of the baking powder.
In another bowl, whisk together the milk, melted butter, egg, and vanilla extract.
Ensure the butter is slightly cooled before mixing to prevent cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the chopped strawberries gently.
Coating the strawberries in a bit of flour before folding them in can prevent them from sinking to the bottom.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful snack.
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