Roasted Strawberry Muffins. These breakfast treats feature roasted fresh strawberries, a mix of whole wheat and all-purpose flours, brown sugar, honey, vanilla, lemon juice, and lemon zest.
These muffins start with roasting strawberries. The stems are removed and the berries are halved lengthwise. The berries are given a quick rinse and placed in a baking dish with a little water, lemon juice, lemon zest and some sugar. The strawberry halves are tossed in the mix to ensure they are properly coated, and baked in a hot oven for about 5 minutes to soften release some juices and concentrate flavor.
I roast strawberries for a variety of reasons. Roasting concentrates the flavor in the strawberries, making them ideal for use in puree, sauces, glazes and frostings. The berries aren’t nearly as pretty as fresh strawberries but they have too many uses to not consider the technique more often than not.
These muffins are a perfect example. I make muffins with strawberry jam, fresh strawberries, roasted strawberries, or a mix of the three. Roasting the strawberries ahead of time draws out some of the natural moisture that can affect the muffin texture when baking. Once roasted, I place the berries in a strainer over a bowl to catch the roasting liquid, which is often also put to good use.
The wet ingredients including the melted butter, honey, vanilla bean paste, buttermilk, Greek yogurt, and eggs are added to a small mixing bowl. They are stirred to combine.
The dry ingredients including the all-purpose flour, whole wheat flour, baking powder, and baking soda are added to a separate small mixing bowl and whisked to combine.
The wet is combined with the dry and they are folded together with a spatula to the point of being combined. The roasted strawberries are folded in. I usually reserve a few strawberries to place on the top of the batter giving each muffin some visual appeal.
The batter is divided evenly among the individual muffin tin cups and the muffins are baked in a hot oven for about half an hour. Delicious on their own, I like to serve these muffins warm with a little butter, honey, or jam.
Store muffins in an airtight container. Baked muffins can be frozen for up to a month.
Roasted Strawberry Muffins
- 2 (12 cup) regular muffin tins
- 1-1/2 cups fresh strawberries, stem removed and halved lengthwise
- 15 grams powdered sugar (2 tablespoons)
- 30 grams water (2 tablespoons)
- 5 grams fresh lemon juice (1 teaspoon)
- 2 grams fresh lemon zest (1 teaspoon)
- 113 grams unsalted butter (1/2 cup), melted
- 170 grams honey (1/2 cup)
- 10 grams vanilla bean paste (2 teaspoons)
- 240 grams buttermilk (1 cup)
- 125 grams Greek yogurt (1/2 cup)
- 100 grams egg (2 large)
- 160 grams all-purpose flour (1-1/4 cups)
- 160 grams whole wheat flour (1-1/4 cups)
- 10 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- Preheat oven to 350 F.
- Line 2 (12 tin muffin pans) with 18 muffin liners, or spray muffin tins with cooking spray.
- Add fresh strawberry halves, sugar, water, fresh lemon juice, and fresh lemon zest to glass or ceramic baking dish. Stir gently to coat strawberries.
- Roast strawberries in preheated oven, 10 to 15 minutes, or until berries begin to soften.
- Cool completely.
- Add melted butter, honey, vanilla bean paste, buttermilk, Greek yogurt, and eggs to small mixing bowl. Whisk until smooth. Set aside.
- Add all-purpose flour, whole wheat flour, baking powder, and baking soda to medium mixing bowl. Whisk to combine.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a large spatula, gently fold the dry ingredients into the wet. Do not over mix.
- Add cooled roasted strawberries to the muffin batter and gently mix in.
- Scoop batter evenly into prepared muffin tins. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve muffins warm with honey and butter.