I say today, because it’s Wednesday, you should treat yourself. Treat yourself to Summer flavors and a muffin for breakfast tomorrow. Treat yourself to cute muffin tin liners that match the food their holding and also keep you from having to clean that muffin tin, because nothing is worse. Treat yourself to an extra cup of coffee with lots of milk, a piece of buttered toast, and a late breakfast. It’s Summer, and it won’t last much longer.
Are you eating lots of strawberries during these warmer months? We were gifted with the most amazing, tiny, incredibly sweet fresh berries from a roadside stand back in June, the height of strawberry season. Two pints of little ruby-like berries! While I popped them like candy, because they were just as sweet, I couldn’t get to all of them before they started to look a little bruised. Berries don’t like to be ignored.
It would be a travesty to let those beauties meet a lonely end in the back of my refrigerator, so I had to act fast. I thought about making a strawberry bread, but I still don’t have a loaf pan, even though I’ve threatened to buy one about 13 times. My other option was muffins, and while I really hate cleaning my muffin tin (did I mention that?), I do like polka dots so I compromised.
These muffins are naturally sweet and rich–roasting the strawberries brings out this wonderful jam-y-ness that not only intensifies their natural sweetness but gives them much more depth. They lightly color and perfume the muffins. It’s the perfect Summer breakfast. Or dessert. Or snack as you’re walking through your kitchen. Whatever.
Start by roasting your strawberries. Remove the stem and cut them in half if they are small, quarter them if they are larger. The more ripe your berries are, the sweeter they will be, so this is the perfect time to use up those berries that are on their last leg.
Spread them over a baking sheet lined with parchment paper and sprinkle with a little bit of sugar to help them along. Into a 400 degree oven they go for about 10-12 minutes, or until they are very tender and have released most of their juices. My roadside strawberries didn’t take very long because they were small, but if you’re using store-bought strawberries that are typically bigger, you may need to roast them longer, up to 20 minutes. Just keep an eye on them.
Once they are roasted, strain them over a measuring cup to separate the juice from the berries. Place the strained berries in a bowl and set aside. Measure the strawberry juice–you want about 1/4 cup–and if you are short a little, add some milk until you measure 1/4 cup. Mine gave up the perfect amount of juice so I didn’t need to add milk.
Reduce your oven temperature to 350, line a muffin tin with muffin liners, and get to work on your dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl mix your wet ingredients. Combine strawberry juice, sour cream (or Greek yogurt), 2 eggs, vanilla extract and melted butter. Whisk until smooth then add directly to the dry ingredients, all at once.
Mix until just combined, then add your roasted strawberries. Fold them in gently.
Scoop your muffin batter into your muffin tin about 3/4 the way to the top. This recipe makes about 14-16 muffins so you’ll have to work in batches most likely.
Sprinkle the tops with coarse sugar. Remember that adorable pink coarse sugar from my Sparkly Pink m&m Cookies? I used that!
Bake them at 350 degrees for 18-20 minutes, or until a toothpick comes out clean from the center of a couple of muffins. Turn them out onto a cooling rack or your counter top and let them cool.
Store them in an airtight container or zippered bag. They’ll keep for a couple of days and are perfect for breakfast or for a little sweet bite after dinner!
The muffins are tender and slightly sweet without being too much like cake. They’re studded with intensely flavored roasted strawberries that make for a wonderful surprise when you bite into one.
The course sugar gives these a nice crunch, but I think a nice streusel on top would be amazing addition. Regardless, they’re the perfect sized treat for these Summer months. Make some tonight and treat yourself tomorrow morning! And those roasted strawberries? Don’t even talk to me about putting them on vanilla ice cream. Holy.
Summer and strawberry season are slipping away, after all.
Here’s the recipe.
Roasted Strawberry Muffins
- 1 pound strawberries, hulled and halved or quartered, depending on their size
- 1/4 cup Reserved strawberry juice
- 1 cup sugar, plus a teaspoon more for roasting
- *low fat milk if needed
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fat free sour cream (or fat free Greek yogurt)
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter, melted and cooled
- Coarse sugar for topping
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread strawberries evenly around. Sprinkle with about a teaspoon of sugar and toss to combine. Roast the strawberries for 10-12 minutes, or up to 20 minutes, until they are very tender and have given up most their juice. When done, strain the strawberries over a measuring cup and place the strained roasted strawberries in a bowl. Set aside. *Measure the juice that they rendered and if it does not quite make it to 1/4 cup, add fat free milk until it measures 1/4 cup. Set aside.
- Lower the oven temperature to 350 degrees. Line a muffin tin with paper liners. Set aside.
- Mix your dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- Mix your wet ingredients. In another medium bowl, whisk together strawberry juice, sour cream, eggs, vanilla extract, and melted butter. Add directly to the dry ingredients all at once and mix gently until just combined. Add roasted strawberries and fold them gently into the batter.
- Scoop the muffin batter into the prepared muffin tin until they are about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the middle of a couple of muffins comes out clean. Let cool before serving.