I love muffins. They make a great stand in for breakfast or a tasty snack. When I make them I often will bake up a whole slew of them and put them in the freezer. They don’t take that long to thaw and that way I get a lot done on one baking day. The hubby loves when I make huckleberry muffins and I fell in love with a recipe I came up with for pear chocolate chip muffins. This honey roasted strawberry muffin recipe is quite yummy. It’s adapted from (affiliate link) Dishing up Dirt by Andrea Bemis.
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Honey Roasted Strawberry Muffin Recipe
Makes 12
Roasted Strawberries
- 2 cups strawberries, quartered
- 2 tsp olive oil
- 2 TBS runny honey
- pinch of salt
Muffins
- 1 cup white whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 1 egg, lightly beaten
- 1/2 cup skim milk
- 1/4 cup canola oil
- 1 tsp pure vanilla extract
- 1/2 cup honey
- Sugar in the Raw for sprinkling
To roast the berries:
- Preheat the oven to 350°
- Line a baking sheet with parchment.
- Toss the strawberries with the olive oil, honey and salt.
- Place them on the baking sheet and roast until they are juicy and reduced in size, about 25 minutes.
- Remove them from the oven and let them cool.
- Measure out 3/4 of a cup and set aside for the muffins. Any leftovers can be served over ice cream or yogurt. (I also saved all of the liquid from the tray and put it aside so the hubby can use it on his waffle for breakfast this week.)
Make the Muffins:
- Increase the oven temperature to 400°
- Line a muffin tin with muffin cups and spray with cooking spray .
- In a large bowl, whisk together the flour, oats, baking powder baking soda, cinnamon and salt.
- In a medium bowl mix together the egg, milk, oil, vanilla and honey.
- Add the liquid ingredients to the dry ingredients and gently mix until just combined.
- Add the roasted strawberries and gently fold in until they are evenly incorporated.
- Spoon the batter evenly into the muffin tins.
- Sprinkle with sugar in the raw
- Bake in the preheated oven for 18 - 20 minutes
- Cool on a wire rack for 5 minutes and then remove from the muffin tin to fully cool.
How Was the Strawberry Muffin Recipe?
The recipe makes a very moist and tasty muffin. It is not overly sweet muffin and the white wheat flour and oats give it a slightly nutty flavor that is very welcome. When you encounter one of those roasted strawberries it is a bright burst of flavor. The essence of strawberry is concentrated from its time in the oven and you really taste the fruit. This is a muffin that would be perfect with a glass of milk or a nice cup of hot tea. They freeze really well.
I love muffins with fruit so these will join my regulars like apple oatmeal muffins and cherry, chocolate and pistachio muffins. I like to always have some kind of muffin in the freezer so I can pull one out to enjoy for a snack,
PrintHoney Roasted Strawberry Muffins Recipe
a moist muffin with juicy, roasted strawberries
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: bread
- Method: Baking
- Cuisine: American
Ingredients
Roasted Strawberries
- 2 cups strawberries, quartered
- 2 tsp olive oil
- 2 TBS runny honey
- pinch of salt
Muffins
- 1 cup white whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 1 egg, lightly beaten
- 1/2 cup skim milk
- 1/4 cup canola oil
- 1 tsp pure vanilla extract
- 1/2 cup honey
- Sugar in the Raw for sprinkling
Instructions
To roast the berries:
- Preheat the oven to 350°
- Line a baking sheet with parchment.
- Toss the strawberries with the olive oil, honey and salt.
- Place them on the baking sheet and roast until they are juicy and reduced in size, about 25 minutes.
- Remove them from the oven and let them cool.
- Measure out 3/4 of a cup and set aside for the muffins. Any leftovers can be served over ice cream or yogurt.
Make the Muffins:
- Increase the oven temperature to 400°
- Line a muffin tin with muffin cups and spray with cooking spray .
- In a large bowl, whisk together the flour, oats, baking powder baking soda, cinnamon and salt.
- In a medium bowl mix together the egg, milk, oil, vanilla and honey.
- Add the liquid ingredients to the dry ingredients and gently mix until just combined.
- Add the roasted strawberries and gently fold in until they are evenly incorporated.
- Spoon the batter evenly into the muffin tins.
- Sprinkle with sugar in the raw
- Bake in the preheated oven for 18 - 20 minutes
- Cool on a wire rack for 5 minutes and then remove from the muffin tin to fully cool.
Notes
I have included the cook time for the roasted strawberries in the prep time
Keywords: muffins, strawberry muffins, roasted strawberries
