Strawberry picking has recently become one of my favorite things to do. Dylan and I made our first venture into strawberry picking last summer, right at the tail end of strawberry season. Pickings were slim, and we were lucky to fill up a single container. This year, however, we came home with three quarts filled to the brim with beautiful strawberries. Now the question is, what’s a gal to do with four pounds of strawberries? Seriously, I’m taking suggestions!
For my first unapologetically strawberry dessert, I decided to make roasted strawberry muffins. I’ve had this particular recipe dogeared for a while, but I opted to keep them on the “to-do” list until I could use fresh strawberries to make them. I can’t recall ever seeing a strawberry muffin in a bakery or elsewhere, which surprises me because that seems like an obvious hit to me. These muffins did not disappoint. What makes these muffins stand out is the roasting technique used to make them, which enhances their sweet strawberry flavor, as well the turbinado sugar topping, which provides a pleasingly delicate crunch. These muffins make the perfectly sweet breakfast treat for any strawberry enthusiast.
Note: To make these a bit healthier, the original recipe suggests using 1 cup white whole wheat flour and 1 cup all-purpose flour. I didn’t have white whole wheat flour on hand, so I stuck with using entirely all-purpose flour. No matter how you choose to make them, I’m sure they will be delicious!
roasted strawberry muffins from annie’s eats
- 1 pound strawberries, rinsed, hulled, and quartered
- 1 cup sugar, plus more for roasting
- low-fat milk, if needed
- 2 cups all-purpose flour (alternatively, use 1 cup all-purpose flour and 1 cup white whole wheat flour)
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup fat-free greek yogurt
- 2 large eggs
- 2 tsp vanilla extract
- 8 tbsp butter, melted and cooled slightly
- coarse sugar for topping, if desired (turbinado or “sugar in the raw”)
- Preheat oven to 400 degrees F. Line a baking sheet with foil. Spread the berries out on the baking sheet, sprinkle with a pinch of sugar, and toss gently to mix. Roast, stirring one or two times, until the berries are tender and have released most of their juices, approximately 10-12 minutes. Note: roasting time will vary greatly depending on the size of your berries. I am using small, fresh berries, which will roast faster than store bought, and thus generally larger, berries.
- Place a strainer over a bowl and strain the berries, reserving the excess juices. You will have approximately 4 tablespoons (1/4 cup) of juice. Add just enough milk to make 6 tablespoons total of liquid if you are short on juice.
- Lower the oven temperature to 350 degrees F. Fill a muffin tin with paper liners. In a medium bowl, combine the sugar, flour, baking powder and salt. Whisk to combine. In a large mixing bowl, combine the reserved strawberry juice/milk, greek yogurt, eggs, and vanilla. Whisk until smooth. Whisk in the melted butter. Add the dry ingredients to the bowl with the wet ingredients and mix just until combined and no dry streaks remain. Fold in the strawberries with a spatula.
- Divide the batter between the prepared muffin liners. This recipe will yield approximately 16 muffins. Sprinkle the tops with coarse sugar, if desired. Bake, rotating the pans halfway through, until the muffins are set and a toothpick inserted in the center comes out clean, approximately 18-22 minutes. Transfer to a wire rack and let cool completely.