Strawberry Cinnamon Oatmeal Muffins Recipes

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

STRAWBERRY OAT MUFFINS

Steps:

• 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.

STRAWBERRY CINNAMON MUFFINS

Steps:

• In a mixing bowl, whisk the eggs and sugar together until light and frothy.
• Add the milk, yogurt, vanilla, and melted butter; whisk gently.
• In another mixing bowl, add the flour, baking powder, salt, and cinnamon.
• Add the milk mixture to the dry indgredients; stir just until moistened.
• Gently fold in berries.
• Spoon batter into greased muffin cups; muffin cups should be 3/4 full.
• Bake at 375 degrees for 25 minutes or until pick comes out clean.
• Remove muffins from pan and cool on a wire rack.

OATMEAL-CINNAMON MUFFINS

Steps:

• In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

FRESH STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
• Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
• Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

STRAWBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees
• Spray 12-cup regular-size muffin tin with nonstick spray.
• Combine oatmeal, flour, baking powder, cinnamon and brown sugar in one bowl.
• Mix ginger, raisins, egg whites, milk and strawberries in another bowl and stir this mixture into dry mixture, only enough to blend. Divide batter among 12 cups and bake 15 to 20 minutes until muffins are browned and toothpick inserted in center comes out clean.
• Remove from oven and loosen from sides of pan. Cool and serve.