Strawberry Oat Muffins with Strawberry-Orange Compote

Make your mornings extra special with these Strawberry Oat Muffins with Strawberry-Orange Compote from Christy Wilson, RDN. They’re a great addition to your morning coffee, or any time of day. Strawberries help give these muffins a nutritional boost. In fact, strawberries have natural plant flavonoids that provide powerful antioxidant properties. They also give these muffins a natural sweetness that you won’t be able to resist.

Strawberry Oat Muffins

Strawberry Oat Muffins with Strawberry-Orange Compote

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 muffins, 1/2 cup compote
Calories: 162kcal
Author: Christy Wilson, RDN

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Strawberry Oat Muffins

  • ½ cup pastry flour
  • 1 cup whole wheat flour
  • 1 cup old-fashioned oats
  • ¼ cup turbinado raw sugar
  • 2 Tbsp light brown sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup 1% milk
  • 1 large egg
  • 3 Tbsp butter softened
  • 1 tsp vanilla extract
  • 1 ½ cups frozen strawberries quartered or chopped into bite-sized pieces, tossed with one tsp of flour

Strawberry-Orange Compote

  • 1 cup frozen strawberries
  • 2 tsp orange juice
  • 1 tsp honey


To make the Strawberry Oat Muffins:

  • Preheat oven to 325°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, or add paper liners.
  • In a medium bowl, whisk together flours, oats, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a separate bowl, beat milk, egg, butter, and vanilla.
  • Pour wet ingredients into dry, and stir just until incorporated. Fold strawberries into mixture until combined.
  • Portion batter equally between prepared muffin cups. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

To make the Strawberry-Orange Compote:

  • While muffins are baking, add all compote ingredients to a small saucepan over medium-high heat.
  • Once mixture begins to simmer, turn down heat to medium-low, and simmer for about 10–12 minutes, stirring every so often. As strawberries cook and soften, mash fruit with the back of a wooden spoon. Cook until mixture starts to thicken.
  • Remove from heat, and allow compote to cool slightly. Spoon desired amount of compote over Strawberry Oat Muffins.
  • Transfer remaining compote to a small jar. Store in refrigerator up to one week.


Serving: 1  muffin | Calories: 162kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 235mg | Fiber: 3g | Sugar: 10g

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