Fluffy, light muffins studded with sweet, red fruit and the toothsome texture of old-fashioned rolled oats are a perfect on-the-go breakfast. Make these at the height of strawberry season when you can get great deals on large cartons of the berries. When strawberries aren’t in season, you can substitute other fruits: other berries, peaches or nectarines, or even pears.
Several bits of culinary magic make these muffins such a delight. Greek yogurt is one of them. It keeps the muffins moist, adds a hint of tangy flavor and, probably most important, its acidity activates the baking soda, which is key to the muffins rising. Using only 1 cup of chopped strawberries is another; use more, and the fruit will weigh down the batter down. Also, toss the chopped strawberries gently with flour just before folding them into the batter.
Vegetarian Strawberry Oat Muffins
12
15 minutes
20 minutes
35 minutes
1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (packed) brown sugar
1 cup Greek yogurt
5 tablespoons melted unsalted butter
1 large egg, lightly beaten
1 cup chopped strawberries tossed with about 1 tablespoon of flour to coat
In a medium mixing bowl, combine the oats, flour, salt, baking powder and baking soda.
In a large mixing bowl, combine the brown sugar, yogurt, melted butter and egg, and stir to mix well.
Add the dry mixture to the wet mixture and stir to combine. Let stand for 5 minutes.
Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with cooking spray.
Gently fold the floured strawberries into the batter.
Spoon the batter into the muffin tins, dividing equally.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 10 minutes before transferring them to a rack to cool completely.