I had a visitor to the blog a few weeks ago that asked me about my Plum Oat Muffins recipe. This person wanted to know if they could use frozen plums in that recipe instead of fresh ones. It wasn’t something that I had thought about until then but I was sure that frozen fruit would work!
I really wanted to try it out for myself but because it’s not plum season here yet I was not able to try using frozen plums. However, I did have some frozen strawberries in the freezer with no real use in mind. All the other ingredients are pantry staples so I decided to adapt the recipe to make these Strawberry Oat Muffins.
Just as I suspected they turned out wonderful! The muffins are deliciously sweet with the comforting taste of oats as well as yummy soft strawberry pieces. They’re very quick and easy to make too, just perfect for a weekend brunch!
I love that I can make these strawberry oat muffins for breakfast when the summer plum season is over. Actually you could probably substitute the strawberries for whatever frozen fruit you have in your freezer. They would be great with blueberries or raspberries!
I have halved this recipe compared to the plum version. This Strawberry Oat Muffins recipe makes 12 good sized muffins but you could double the ingredients if you need a large batch. Like the plum version they also freeze well, so they’re handy for a quick breakfast. Just take one out of the freezer at night and you’ve got a quick breakfast in the morning!
Strawberry Oat Muffins
- 1 cup of plain flour
- ½ tablespoon of baking powder
- 1½ cups of rolled oats
- 1 teaspoon of cinnamon
- 1 cup of brown sugar
- 1 cup of chopped frozen strawberries
- 125g (1/2 cup) of melted butter
- 1 egg
- 1 teaspoon of vanilla extract
- ¼ cup of milk
- Preheat oven to 180 °C (350 °F) and line 12 medium muffin pans with paper cases.
- Combine flour, baking powder, oats, cinnamon, and brown sugar in a large mixing bowl and stir to combine and break up any lumps.
- Add chopped strawberries and stir again to combine.
- Make a well in the centre of the dry ingredients and add the butter, egg, vanilla, and milk.
- Mix all ingredients together until just combined, do not over mix.
- Divide mixture evenly between the muffin pan wells, filling them roughly ¾ full.
- Bake for 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool for several minutes before transferring them to a wire rack to cool completely.