Roasted strawberry muffins
If you have a lot of strawberries, make these roasted strawberry muffins. They will make an awesome breakfast or snack!
Prep Time20 mins
Cook Time42 mins
Total Time1 hr 2 mins
- 1 pound strawberries - rinsed hulled and quartered
- 1 cup sugar plus a pinch for roasting
- Milk as needed
- 1 cup all-purpose flour
- 1 cup white whole wheat flour You can substitute all-purpose flour if you don't have white whole wheat flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 Tablespoons unsalted butter melted and cooled slightly
- Coarse sugar for topping (optional)
Preheat your oven to 400˚ F.
Line a baking sheet with aluminum foil. Place the rinsed, hulled and quartered strawberries on the aluminum foil in a single layer. Sprinkle the berries with just a pinch or two of sugar and gently toss to mix. Place the baking sheet in the oven and bake/roast for about 20-22 minutes, stirring once or twice.
Once the berries have finished roasted, you should have between 1-4 Tablespoons worth of strawberry juice. Strain the roasted berries into a colander or strainer and reserve the juice (you can place the colander over a liquid measuring cup or other container). Measure the strawberry juice and add enough milk to make total 6 tablespoons worth of liquid.
Immediately lower your oven temperature to 350˚ F. Line a standard muffin pan with paper liners and set aside.
In a medium bowl, whisk together the sugar, flours, baking powder and salt. In a separate large mixing bowl, mix together the strawberry juice/milk liquid, Greek yogurt, eggs, and vanilla extract until smooth. Add in the melted butter and mix thoroughly. Add the flour mixture into the bowl with the wet ingredients and mix until well combined. Using a rubber or wooden spatula, gently fold in the roasted strawberries.
Evenly divide the batter between the prepared muffin liners. If you want, you can add a few pinches of coarse sugar to the tops of the batter.
Bake the mufins, rotating the pans halfway through, for about 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Turn off the oven, remove the pan from the oven and transfer to a wire rack and allow the muffins to cool completely.