Delicious Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins Recipe
Welcome to our delicious recipe for Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins. These muffins are a perfect blend of fresh strawberries, zesty lemon, and crunchy almonds, making them an ideal choice for a healthy breakfast or a delightful snack.
The Best Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
These muffins are not just tasty but also packed with wholesome ingredients like rolled oats, Greek yogurt, and fresh strawberries. They are easy to make and perfect for any time of the day.
Notes on Ingredients
Each ingredient in this recipe brings its unique flavor and texture:
- Rolled oats: Adds a hearty texture and fiber.
- Greek yogurt: Provides moisture and a slight tanginess.
- Organic cane sugar: Sweetens the muffins naturally.
- Vegetable oil: Ensures the muffins are tender and moist.
- Lemon juice and zest: Adds a fresh, zesty flavor.
- Almond extract: Enhances the nutty flavor.
- Fresh strawberries: Brings a burst of sweetness.
- Sliced almonds: Adds a delightful crunch.
How to Make Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
- Preheat the oven: Set your oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- Blend ingredients: In a blender, combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt. Blend on high speed until smooth, about 1-2 minutes.
- Mix in strawberries and almonds: You can either pour the batter into a bowl and mix in the strawberries and almonds by hand or pulse them in the blender to distribute evenly.
- Fill muffin cups: Spoon the batter into the prepared muffin cups.
- Bake: Bake in the preheated oven until the muffins spring back lightly when touched, about 25-30 minutes. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
These muffins are best enjoyed fresh out of the oven, but they also pair wonderfully with a cup of coffee or tea. They make for a perfect on-the-go breakfast or a satisfying afternoon snack.
How to Store Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
- Same day: Eat these muffins the same day for the best taste.
- Refrigerate: Store in the refrigerator for up to a week.
- Freeze: For longer storage, freeze the muffins and reheat them when needed for a fresher taste.
FAQs About Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Can I use frozen strawberries?
Yes, but fresh strawberries provide a better texture and flavor.
Can I substitute the vegetable oil?
Yes, you can use coconut oil or any other neutral oil.
How do I prevent the muffins from sticking to the liners?
Make sure to cool the muffins completely before eating, or use parchment paper liners.
Can I add other fruits?
Absolutely! Blueberries or raspberries would be great alternatives.
The Best Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Ingredients
- 2 cups rolled oats
- 1 cup whole-milk plain Greek yogurt
- ½ cup organic cane sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- 1 ½ teaspoons lemon zest or to taste
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 1 ½ cups chopped fresh strawberries
- ⅓ cup sliced almonds or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
- Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.
Enjoy baking and savoring these delightful Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins!
