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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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Keyword: kid-friendly recipe, muffins, quick bread
Servings: 6 to 8
Author: Suzanne Cowden


  • 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


  • 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.