Strawberry Oatmeal Muffins


These Strawberry Oatmeal Muffins are the BEST! Tender and light with bursts of juicy strawberries.

Photography Credit: Elise Bauer

Are you an oatmeal lover?

Recently I started adding strawberries to my breakfast oatmeal and thought the combination would make a pretty good muffin too.

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Several experimental batches later I now have a strawberry oatmeal muffin that I’m proud to share with you.

Here’s the deal, you don’t just want to toss some chopped strawberries into an oatmeal muffin batter. You can if you want, but they won’t turn out as well as they could.

Macerate the strawberries first in a little sugar with some balsamic vinegar, to concentrate and intensify the flavor of the strawberries. Macerating the berries first also releases some of the strawberries’ moisture, which will go into the batter where you want it.

Strawberry Oatmeal Muffins

One ingredient you might find odd in this recipe is the 1/4 teaspoon of finely ground black pepper. I don’t know what it is about black pepper, but just this small amount brightens the overall flavor of the muffin.

The muffins get plenty of leavening from eggs, baking powder, and baking soda. The baking soda and the baking powder will react with the yogurt and vinegar as soon as they come together, so work quickly.

Do not let the batter sit around. Get it into a muffin tin and into the oven as soon as you can after you mix the wet and dry ingredients.

Strawberry Oatmeal Muffins Recipe

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Yield: Makes 12 muffins

The addition of black pepper to this recipe is important, but make sure you are using finely ground black pepper, not coarsely ground. If all you have is coarsely ground, skip it.


  • 1 1/4 cups old fashioned oats
  • 1 cup plain yogurt
  • 1/2 pound strawberries
  • 2 teaspoons granulated white sugar
  • 1 teaspoon balsamic vinegar
  • 2 eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 1/2 teaspoon cinnamon


1 Mix the oats and plain yogurt together in a large bowl.

2 Prep then macerate strawberries with sugar and balsamic: Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl.

Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.

3 Preheat oven, prep muffin tin: Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.

4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon.

5 Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated.

6 Stir flour mixture into oatmeal mixture: Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.

7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in.

8 Spoon the batter evenly into the muffin tin wells or cups.

9 Bake at 400°F until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean.

Let cool for a couple minutes in the muffin tin before removing to serve.

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Strawberry, Balsamic, Black Pepper Sauce from the Merry Gourmet

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

59 Comments / Reviews

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Did you make it? Rate it!

  1. NS

    These muffins are very tasty! I love that they don’t have a ton of sugar. Macerating the berries is spot on for maximum strawberry flavor.
    However, I do wish that your recipes came with weight measurements, Elise. It is so much more convenient. First, this recipe made more than 12. This is not a problem, if I knew to expect it. I hurriedly buttered two metal ramekins for the extra batter, but really should have buttered 3 or 4 and distributed batter more evenly among all. I didn’t have plain yogurt and had to sub with Greek yogurt whisked with a splash of milk. I’m an experienced baker, so I don’t think I messed this up. My muffins needed much more than 20 minutes to all get nicely browned. Tester did come clean at 20 minutes, so I took them out at about 23 minutes when I thought the outer ones might get too dark. When I went to turn them out though, the bottoms were too pale on the middle ones and some others that had more batter. So I reheated the oven and baked them further about 5 minutes.
    I now see that cook time in the recipe header is 25 minutes. This is closer to actual time. Step 9 should say about 25 minutes.
    Overall, this is a yummy recipe, if one knows to divide batter into about 15 or 16 muffins and that they take about 25 minutes to bake.


  2. Mf

    Excellent recipe. Works perfectly. Muffins taste really nice.


  3. Isora

    These came out really well and made the house smell lovely. I only had expired raspberry yogurt and used that. Otherwise, I followed the recipe as written. I would make again.


  4. Barbara

    These were incredible. I am *not* a baker, but due to the time we are in, used what I had and made some small adjustments…so delicious, fig balsamic, peach mango yoghurt and an Italian pastry flour. I skipped the pepper and slightly reduced the sugar. So happy with them!

  5. Ann

    I made these last night and they are perfect! Just the right amount of sweetness and so addicting. My 1 year old loves it (and that’s what matters because she can be picky!). Making my second batch as I write this and I have also shared the recipe with friends and fam


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Strawberry Oatmeal Muffins