These incredibly tender and moist muffins are bursting with honey-roasted strawberries! Plus, these fluffy and buttery muffins are all made in one bowl (minus the roasting of the strawberries).
Why this recipe works:
Roasted strawberries really make these the perfect strawberry muffins! The roasting process concentrates all that wonderful strawberry flavor and helps to remove excess water that would render the muffins too stodgy.
Key Ingredients:
Butter: besides the roasted strawberries, this recipe is delicious because it uses premium European-style high-fat butter. I used Plugrá premium butter which is 82% fat vs. the 80% fat found in most American butter. This really makes a difference, and trust me when I say using premium high-fat butter will totally transform your baking! It not only gives your baked goods a better flavor but also makes the texture incredible as well.
Strawberries: roasting strawberries intensifies and concentrates their flavor. It also helps to remove some of the water in the berries. Strawberries are one of the fruits that contain the most water. When baked or cooked, that water comes out and can make your cakes and muffins too moist and gummy. Not here; these muffins are the perfect level of moistness.
Honey: honey adds a deeper and more earthy flavor than sugar. Adding honey instead of sugar to the strawberries provides depth as well as sweetness to the strawberries.
Almond flour: this recipe uses almond flour and all-purpose flour. The almond flour adds moisture and a slight almond flavor to the muffins, which is key to getting the perfect muffin texture and flavor.
How to make this recipe:
Time needed: 45 minutes
- Start by roasting the strawberries with honey and ¼ teaspoon vanilla.
- Next, whisk all the dry ingredients, including the sugar together.
- Melt and mix in the butter.
- Followed by the eggs, milk, and vanilla.
- Next, fold in the roasted strawberries.
- Fill a lined muffin tin with batter and bake!
Tips and tricks for this recipe:
- Use a parchment-lined baking tray for roasting your strawberries. As they bake, the strawberries will leak quite a bit of liquid, and a lined tray will ensure an easy clean-up.
- Thoroughly whisk your dry ingredients. Almond flour can be clumpy, and a good whisk will make sure your batter is nice and evenly textured.
- Melt your butter in the microwave by heating it in 15-second increments until it's fully melted.
- Fold your roasted strawberries into your batter. Folding helps the strawberries to stay intact and helps to distribute them in the batter evenly.
Yes, but I would increase their roasting time to 45 minutes - 1 hour.
These muffins will keep for up to 3 days in an air-tight container.
THANKS SO MUCH FOR READING ABOUT THESE MUFFINS! IF YOU MAKE THEM BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE EVERYONE'S THOUGHTS!
If you are looking for more muffins, check this recipe out!
Blueberry Lemon Poppy Seed Muffins
This post is sponsored by Plugrá butter. All text and opinions are my own. Thank you for continuing to support the brands that help make The G&M Kitchen possible!
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Roasted Strawberry Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffin
- Method: Baking
- Cuisine: American
Description
These incredibly tender and moist muffins are bursting with honey-roasted strawberries! Plus, these fluffy and buttery muffins are all made in one bowl (minus the roasting of the strawberries).
Ingredients
For the roasted strawberries:
- 1 lb fresh strawberries
- 2 tablespoons honey
- ¼ teaspoon vanilla
For the muffins:
- ½ cup melted unsalted Plugrá butter (1 stick)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup milk
- The roasted strawberries
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 350 degrees.
- Cut the strawberries into halves and place them on a parchment-lined baking sheet. Cover them with honey and ¼ teaspoon vanilla. Toss until the honey is evenly distributed.
- Roast for 30 minutes.
- After the strawberries have roasted, whisk together the flours, baking powder, baking soda, salt, and sugar in a large bowl.
- Pour in the melted butter and stir to combine.
- Add in the eggs followed by the milk and vanilla. Stir until the milk and eggs are fully incorporated into the batter.
- Fold in the roasted strawberries until they are evenly distributed.
- Prepare and muffin tin with liners and fill almost all the way up with batter.
- Sprinkle with coarse sugar and bake 30 minutes or until the tops are browned, and a knife comes out clean.
Notes
- Use a parchment-lined baking tray for roasting your strawberries. As they bake, the strawberries will leak quite a bit of liquid, and a lined tray will ensure an easy clean-up.
- Thoroughly whisk your dry ingredients. Almond flour can be clumpy, and a good whisk will make sure your batter is nice and evenly textured.
- Melt your butter in the microwave by heating it in 15-second increments until it's fully melted.
- Fold your roasted strawberries into your batter. Folding helps the strawberries to stay intact and helps to distribute them in the batter evenly.
Cathy says
Batter was too wet, even before I added the strawberries. Tasted good, maybe too much sugar. Wasted ingredients and energy.
Sorry, very disappointed.
I make a lot of muffins.