Do you love muffins as much as I do? Probably, because you ended up on this site with a recipe for Strawberry Oats Muffins with Streusel ;) If you were looking for burgers and were lead to this site, something is definitely wrong ;P
So let’s assume everything is ok and you wanted to find some muffins. Well… you found some delicious ones for sure! Made with healthy oats, pecans, and freeze-dried strawberries. Yes freeze-dried ;) Even though it’s the season for fresh and delicious strawberries here in Germany right now, I prefer using the ones that look far from fresh when you open the package ;)
“Why is he using that stuff” you might ask. It’s easy to answer. First of all, I don’t like it much when strawberries are baked. I don’t like the consistency and also the flavor kind of disappears when you bake them. Freeze-dried strawberries or raspberries, for example, are bursting with flavor! Use them in a bake and you have the original flavor of the fruit or berry times 10 ;) Also you won’t end up with an overly moist baked good. Fresh strawberries have loads of liquid inside and when you bake them, that comes out and can make you bake “mushy”. Not gonna happen with the freeze-dried stuff cause there is no liquid in it ;))
So now you know why I don’t like strawberries in my bakes. It’s finally out there! ;)
Even though… you could make the muffins with regular strawberries if you can’t get hold of the other ones. Just sayin’ ;)
Guess you have to try for yourself! I personally love them. The crunchy streusel topping with the pecans and oats and the not overly sweet muffin with the strawberries… so good!
INGREDIENTS / ZUTATEN
For the streusel:
3 tbsp. all-purpose flour
4 tbsp. brown sugar
2 tbsp. rolled oats
2 tbsp. pecans, chopped
2 tbsp. butter, melted
For the muffins:
1 oz. (30g) freeze-dried strawberries
3/4 cup (100g) all-purpose flour
1/2 cup (65g) whole wheat flour
1 1/4 tsp. baking powder
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1/2 tsp. salt
1/2 cup (50g) rolled oats
1/2 cup (120g) sour cream
2 medium eggs
3 tbsp. vegetable oil
2 tbsp. butter, melted
Für die Streusel:
3 EL Mehl (Type 405)
4 EL brauner Zucker
2 EL Kölln Haferflocken Glutenfrei (zart)
2 EL Pekannüsse, gehackt
2 EL Butter, geschmolzen
Für die Muffins:
30g gefriergetrocknete Erdbeeren
100g Mehl (Type 405)
65g Vollkorn Weizenmehl
1 1/4 TL Backpulver
100g Zucker
50g brauner Zucker
1/2 TL Salz
50g Kölln Haferflocken Glutenfrei (zart)
120g Schmand
2 Eier (M)
3 EL Pflanzenöl
2 EL Butter, geschmolzen
DIRECTIONS / ZUBEREITUNG
2. Start with the streusel by melting the butter. Mix the flour, sugar, oats, and chopped pecans in a bowl until well combined. Add the melted butter and mix until streusel form – works best with a fork. Place in the fridge until needed.
3. For the muffins chop/break the freeze-dried strawberries into not too small pieces (depending on how big they are coming out of the package). Take about 2 tbsp. of that and set aside for later.
4. Mix the flours, baking powder, sugars, salt, and rolled oats in a bowl until well combined. Add the sour cream, eggs, oil, and melted butter to a larger bowl and mix until you get a smooth mixture. Add the flour mixture and freeze-dried strawberries (except the ones you set aside) to the bowl and mix until just combined. Divide the batter between the paper liners and sprinkle with the streusel from the fridge. Place in the oven and bake for about 25-28 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down on a wire rack. Sprinkle the crushed freeze-dried strawberries on top for decorations.
2. Mit den Streuseln anfangen und dafür die Butter schmelzen. Das Mehl mit Zucker, Haferflocken und gehackten Pekannüssen in einer kleinen Schüssel vermischen. Die geschmolzene Butter dazugeben und alles mit einer Gabel zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Für die Muffins die gefriergetrockneten Erdbeeren in kleinere Stücke zerbrechen (je nachdem wie gross sie in der Packung sind) – nicht zu Staub zerbröseln! Etwa 2 EL davon zur Seite stellen für später.
4. Die beiden Mehlsorten, Backpulver, die Zuckersorten, Salz und Haferflocken in einer Schüssel vermischen. Den Schmand, die Eier, Öl und die geschmolzene Butter in einer größeren Schüssel glatt rühren. Die Mehlmischung und die Erdbeeren (ohne die 2 EL für die Dekoration) dazugeben und alles kurz vermengen. Den Teig auf die Förmchen verteilen und dann mit den Streuseln bestreuen. In den Ofen schieben und dann für 25-28 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn er sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen. Mit den zerbrochenen Erdbeeren dekorieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Strawberry Oats Muffins
- Prep Time: 25
- Cook Time: 28
- Total Time: 60
- Yield: 6 1x
Description
Delicious oats muffins with freeze-dried strawberries for some extra flavor!
Ingredients
For the streusel
- 3 tbsp. all-purpose flour
- 4 tbsp. brown sugar
- 2 tbsp. rolled oats
- 2 tbsp. pecans, chopped
- 2 tbsp. butter, melted
For the muffins
- 1 oz. (30g) freeze-dried strawberries
- 3/4 cup (100g) all-purpose flour
- 1/2 cup (65g) whole wheat flour
- 1 1/4 tsp. baking powder
- 1/2 cup (100g) sugar
- 1/4 cup (50g) brown sugar
- 1/2 tsp. salt
- 1/2 cup (50g) rolled oats
- 1/2 cup (120g) sour cream
- 2 medium eggs
- 3 tbsp. vegetable oil
- 2 tbsp. butter, melted
Instructions
- Preheat the oven to 390°F (200°C). Line a muffin tin with tulip paper liners and set aside.
- Start with the streusel by melting the butter. Mix the flour, sugar, oats, and chopped pecans in a bowl until well combined. Add the melted butter and mix until streusel form – works best with a fork. Place in the fridge until needed.
- For the muffins chop/break the freeze-dried strawberries into not too small pieces (depending on how big they are coming out of the package). Take about 2 tbsp. of that and set aside for later.
- Mix the flours, baking powder, sugars, salt, and rolled oats in a bowl until well combined. Add the sour cream, eggs, oil, and melted butter to a larger bowl and mix until you get a smooth mixture. Add the flour mixture and freeze-dried strawberries (except the ones you set aside) to the bowl and mix until just combined. Divide the batter between the paper liners and sprinkle with the streusel from the fridge. Place in the oven and bake for about 25-28 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down on a wire rack. Sprinkle the crushed freeze-dried strawberries on top for decorations.
Notes
- Enjoy baking!
*I have partnered with Kölln to bring you these delicious muffins. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)