Strawberry Oat Muffins
Balsamic vinegar ramps up the strawberry flavor in these muffins without drawing attention to itself. Don't be tempted to skip it -- they're just not the same without it!
Servings: 6 to 8
Ingredients
- 1 cup diced fresh strawberries
- 1 teaspoon balsamic vinegar
- ½ cup light brown sugar
- 1 cup sour cream
- 1 large egg
- 1 ½ teaspoons vanilla
- ½ cup rolled oats (either old fashioned or quick cooking)
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375° F. Grease or paper line a standard muffin pan with 12 wells.
- In a small bowl, toss strawberries with balsamic vinegar and a spoonful of the brown sugar. Set aside, stirring once or twice while you prepare the other ingredients.
- In a large bowl, whisk together remaining brown sugar, sour cream, egg, vanilla, and oats. Mix in melted butter and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients, along with the strawberries and their juices, to the wet ingredients. Fold ingredients together with a silicone spatula until just combined, no more than 10 to 15 strokes, making sure you scrape up from the bottom of the bowl for even mixing.
- Divide batter evenly between the prepared muffin tin wells.
- Bake until the tops of the muffins spring back when lightly pressed or a toothpick comes out clean, about 15 to 20 minutes.