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
Scale
For the roasted strawberries:
- 1 lb fresh strawberries
- 2 tablespoons honey
- 1/4 teaspoon vanilla
For the muffins:
- 1/2 cup melted unsalted Plugrá butter (1 stick)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 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 1/4 tsp 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.
