Easy Strawberry Oatmeal Streusel Muffins
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These gluten free strawberry oatmeal streusel muffins are more than just a treat – they’re a breakfast indulgence you can enjoy morning, noon, and night! Studded with fresh strawberries, the small batch of wholesome muffins are made with oat flour, rolled oats, naturally sweet applesauce, and topped with a buttery sweet streusel topping.
Strawberry Oatmeal Streusel Muffins
Muffins may be the best-baked treat in disguise! You may think they are only for breakfast, but they will satisfy for lunch and dessert too. Kind of like the strawberry milk strawberry overnight oats!
Tender, moist, and jam-packed (almost literally!) with flavor, we can add these strawberry muffins to the likes of chocolate chip streusel muffins, apple butter muffins, and pumpkin chocolate chip muffins as an any-time-of-the-day delight.
These muffins boast a soft, tender crumb with pops of juicy strawberries. And let’s not overlook the streusel on top. Oh, the glorious streusel! A buttery crumble of flour, oats, and sugar blankets the tops of the muffins and offers a delightful textural contrast to the muffins beneath.
How To make
1. Chop The Strawberries
The reason for these strawberry muffins – fresh strawberries! Remove the top of the berries and chop into 1/4 inch pieces. I like to slice the strawberries first, then make my chopped pieces. Don’t forget to chop 1 or 2 more to top the muffins!
2. Make The Streusel
Add oats, oat flour, and sugar to a small mixing bowl. Whisk to combine. Next, add cold butter cubes. Use your fingers – the best baking tool! – or two forks, and cut the butter into the dry ingredients. Mix until you have a moistened, crumbly dough. Refrigerate until ready to use.
3. Combine The Dry Ingredients
Add all of the dry ingredients to a small mixing bowl. Ground cinnamon is optional, but I highly recommend it for another layer of flavor! Whisk it all to combine.
4. The Wet Ingredients
In another mixing bowl, mix the egg, sugar, sour cream, applesauce, and a splash of vanilla until well combined and smooth. What makes a muffin moist: full-fat sour cream! And, the applesauce does double duty as a moist-maker and sweetener.
5. The Batter
Finally on to the batter for these tasty strawberry muffins! Sprinkle the dry ingredients over the wet and whisk until no dry streaks remain. Then, stir in the chopped strawberries. Important step alert! Let the batter rest for at least 5 minutes. This will give the flour time to hydrate and flavors develop!
6. Bake
Spoon the batter into your prepared muffin pan. Tip: use a cookie scoop to get equal portions and less mess! Don’t forget your streusel topping and extra chopped strawberries! The muffins bake at 425F degrees for 5 minutes. The initial high heat will make the muffins tall! Then finish the muffins at 350F for 12 to 14 minutes.
Let the muffins cool completely before your devour. Gluten free baked goods taste better when they have had a chance to cool and meld together. But, if you get a little impatient, just be warned the warm muffin may be a little crumbly!
Are you like me and eat muffins not just for breakfast? 🙂 Let me know in the comments below – I’d love to hear if you enjoyed the recipe!
Strawberry Oatmeal Streusel Small Batch Muffins
EQUIPMENT
INGREDIENTS
Streusel Topping
- 3 tablespoons gluten free oat flour
- 1 tablespoon rolled oats
- 1 tablespoon organic cane sugar (or granulated sugar)
- 1 tablespoon unsalted butter, cold and cut into cubes
Strawberry Oatmeal Muffins
- ½ cup gluten free oat flour
- ¼ cup rolled oats
- 2 tablespoons tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¼ cup organic cane sugar (or granulated sugar)
- 2 tablespoons unsweetened applesauce, room temperature
- 2 tablespoons full fat sour cream, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup fresh strawberries, chopped (plus 1 tablespoon for topping)
INSTRUCTIONS
- Preheat oven to 425F degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners.
Streusel Topping
- In a small mixing bowl, whisk together the oat flour, oats, and sugar. Add the butter cubes and using your finger or two forks, cut the butter into the dry ingredients until moistened and crumbly. Refrigerate until ready to use.3 tablespoons gluten free oat flour, 1 tablespoon rolled oats, 1 tablespoon organic cane sugar, 1 tablespoon unsalted butter, cold and cut into cubes
Strawberry Oatmeal Muffins
- Chop the strawberries into small 1/4 inch cubes. Cut 1 to 2 extra for topping the muffins.
- In a small mixing bowl, whisk together the oat flour, oats, tapioca flour, baking powder, cinnamon, and salt.½ cup gluten free oat flour, ¼ cup rolled oats, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 2 tablespoons tapioca flour
- In another small mixing bowl, add the egg, sugar, applesauce, sour cream, and vanilla extract. Whisk until fully combined and smooth.1 large egg, room temperature, ¼ cup organic cane sugar, 2 tablespoons unsweetened applesauce, room temperature, 2 tablespoons full fat sour cream, room temperature, ½ teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix until no dry streaks remain. Stir in the 1/3 cup of chopped strawberries. Let the batter rest for at least 5 minutes to allow the flours to hydrate and flavor develop.⅓ cup fresh strawberries, chopped
- Spoon the batter equally into the prepared muffin cups. Sprinkle the tops with equal amounts of the streusel and the extra chopped strawberries.
- Bake the muffins for 5 minutes at 425F degrees. Then reduce the heat to 350F degrees and bake for an additional 12 to 14 minutes, or until the muffins feel springy and a toothpick inserted in the center comes out mostly clean. Note – Baking at a high heat for the first few minutes will help the muffins bake tall.
- Cool the muffins in the pan set on a wire cooling rack for 10 minutes. Then transfer to the wire rack to cool completely. Note – I find gluten free baked goods taste better when they have had a chance to cool completely.
- Store leftovers covered at room temperature for up to 3 days. Beyond that, the muffins may start to dry out. Well wrapped muffins can also be frozen for up to 3 months and thaw at room temperature.
RECIPE NOTES
- Serving Size – This is a small batch recipe. I have not tested doubling the recipe and can’t say for certain how the muffins will turn out.
- Yield – The recipe as written will yield 4 muffins.
- Strawberries – I recommend fresh strawberries for flavor and texture. Frozen strawberries will work if thawed and patted dry.
- Muffin Liners – You can omit the muffin liners and bake directly in the muffin pan wells. Grease the wells completely! Use a sharp knife to run around the edges of the muffins to help release them when done baking.
- Mini Muffins – You can bake the muffins into mini muffins. Use a mini muffin pan and mini liners and the recipe should yield 10 to 12 mini strawberry muffins. Bake at 350F degrees the whole time, and start checking the muffins around 10 minutes to see if they are done.
- Substitutions – Cane sugar 1:1 for granulated white sugar, or even coconut sugar. Sour cream 1:1 for Greek yogurt. I do not recommend flour swaps.
- Storing and Freezing – Store the muffins covered at room temperature for up to 3 days. They can also be wrapped tightly in plastic wrap and placed in a freezer bag, and frozen for up to 3 months. Thaw at room temperature.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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