Fresh, juicy strawberries, chunks of white chocolate and oats make these Strawberry and White Chocolate Oatmeal Muffins hearty, full of flavour and just perfect for breakfast on the go!
I’m really looking forward to the weekend. This week felt long and stressful, and I can’t wait to relax with a book. My idea of downtime still includes baking and photographing recipes for the blog, but with some scheduling out of the way I should have time to chill.
Summer finally seems to be here and the forecast looks bright and sunny. I imagined sitting outside reading, but I’m a bit of a sun-phobe and our garden is mostly weeds with a wild strawberry plant trying to take over. For now I’ll be happy sitting on the sofa with the door open, watching the sunshine and my very weedy plot.
These muffins might join me on the sofa. They’re soft, juicy and sweet, with pockets of white chocolate and hearty oats. Because they include oats, they easily qualify as breakfast, even with the chocolate—it’s my justification for chocolate first thing in the morning.
This is my first baked strawberry recipe of the season—I’ve had a strawberry smoothie, but baking with strawberries felt overdue. When British strawberries appear in the supermarket I always stock up; I’ve been eating them almost daily.
Strawberries pair beautifully with white chocolate—its sweet, vanilla notes complement the fruit perfectly. Because white chocolate is a prominent element here (there’s 3/4 cup of chunks in the recipe), I recommend using a good-quality bar for the best texture and flavour.
Because ripe strawberries and white chocolate add plenty of sweetness, I reduced the sugar slightly from my usual muffin recipes to 3/4 cup. The muffins are sweet but not overwhelming. I also added an optional icing glaze made from sifted icing sugar and a little water; half of my batch was left plain and they were still delicious, so the glaze is optional.
Ready, steady, bake — you won’t regret it!
Strawberry and White Chocolate Oatmeal Muffins
Ingredients
- For the muffins:
- 2 cups (280g) plain flour
- 1 cup (80g) rolled oats (not quick cook)
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 3/4 cup (150g) caster sugar
- 1 cup (150g) fresh strawberries, hulled and diced
- 3/4 cup (130g) white chocolate chunks
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
- 1 stick (113g) unsalted butter, melted and slightly cooled
- For the glaze (optional):
- 1/2 cup (60g) icing sugar, sifted
- 1–2 tbsp water
Instructions
- Preheat the oven to 180°C/350°F and spray a 12-hole muffin tray with cooking spray.
- In a large bowl combine the flour, oats, baking powder, bicarbonate, salt, sugar, diced strawberries and white chocolate chunks. Stir until the strawberries are coated in flour.
- In a jug, beat together the eggs, vanilla and milk.
- Pour the egg mixture into the flour mix, then add the cooled melted butter.
- Stir until just combined and there are no lumps of flour. Do not overmix or the muffins will be dense.
- Divide the batter evenly among the greased muffin holes, filling them level.
- Bake for 15–20 minutes until risen and golden and a skewer inserted into the centre comes out clean.
- Allow muffins to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- To make the glaze (optional): place the icing sugar in a small bowl and add 1/2 tbsp water. Mix and add more water in 1/2 tbsp increments until the glaze coats a spoon but still drizzles. I used about 1½ tbsp water. Drizzle over cooled muffins and let set.
- Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Notes
Recipe by Annie of Annie’s Noms. Use good-quality white chocolate for the best results, as it plays a starring role in this recipe.
