Strawberries are typically available every day of the year in the grocery store. I buy them frequently throughout the year and for the most part they tend to be quite good, especially if they’re Driscoll’s and especially if it’s the middle of winter and the only fruit I’ve had are oranges and apples. But there are those few weeks in June when those tiny, deep red, flavorful local strawberries pop up at farms, farmers’ markets, and in a couple of grocery stores, filling the car with their wonderful fragrance the whole ride home. No offense to Driscoll’s but there’s simply nothing like those local strawberries. Sure they tend to look a little gnarly and spoil if you look at them wrong, but the flavor is unlike any grocery store strawberry.
My never ending quest for delicious muffins also continues. Recently I found these Roasted Strawberry Muffins and was intrigued for several reasons: I knew those local strawberries were coming in season, roasting the fruit before adding them to the muffins was something I’d never done before, and I wanted to continue experimenting with the King Arthur White Whole Wheat Flour I was given to test. So it’s safe to say I was pretty excited to make these muffins.
Roasting the strawberries is an extra step, but it adds to the flavor of the muffin and enhances the flavor of the berry tremendously. They almost taste like the best strawberry gummies. I also pretty heavily adapted the recipe to make it dairy free; I feared this wouldn’t turn out well, but it totally did. The texture is incredibly moist and cakey with a fine crumb. Even the exterior remains quite soft. Because of all of the berries they tend to fall apart a little, but that’s okay; they taste amazing. Using a mix of all-purpose, white whole wheat, and oat flour resulted in a sweet, mild wheat flavor. Much less so than the Cherry Pie Muffins. Both flavors were very enjoyable, but these muffins will be more pleasing to those not used to whole wheat. Oat flour is a tough to find ingredient; I used Bob’s Red Mill, which I find at local gourmet markets.
Because the top did get a little firmer, I love the step of brushing the extra strawberry juice on top. The blush color, soft texture, and bright flavor it gives the muffins is amazing. To celebrate the short strawberry season make a batch of these muffins for breakfast, a snack, or anytime. My level of excitement about making these muffins is surpassed only by my level of excitement about eating them, and I really think you’ll love them too!
- 4 cups strawberries, preferably local, tops cut off, cut into bite sized pieces
- 1 tablespoon honey
- 1 ½ tablespoon grapeseed oil
- 1 ½ tablespoon balsamic vinegar
- ¼ teaspoon kosher salt
- ¾ cup oat flour
- ¾ cup all-purpose flour
- ¾ cup King Arthur White Whole Wheat Flour
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup canola oil
- ¾ cup almond milk
- 1 large egg
- 2 teaspoons pure vanilla extract
- Roast the strawberries. Preheat oven to 350 degrees F. Line a baking sheet with parchment. Place the strawberries in a medium bowl with honey, oil, vinegar, and salt. Gently stir to combine to avoid breaking strawberries up too much.
- Spread strawberry mixture on baking sheet. Bake for about 25-30 minutes until the juices have thickened and the berries have shrunk down some and look roasted. Allow the berries to cool completely on the pan.
- Once cooled, place the strawberries in a medium bowl and pour the reserved juice in a small bowl. It is okay if some of the juice is mixed with the berries. Refrigerate until cooled and thickened. May be stored in refrigerator for up to one week.
- Make the muffins. Preheat oven to 400 degrees F. Oil 10 cups in a muffin tin.
- In a medium bowl, combine flours, baking powder, and salt. In a large bowl, combine sugars and oil. Stir until fully incorporated. Add milk and vanilla. Stir until fully combined. Add the eggs and stir until the wet ingredients are homogeneous. Add the dry ingredients to the wet and mix until just combined.
- Using a small ice cream scoop, fill each muffin cup halfway full with batter. Place a few pieces of strawberry on top of the batter, trying not to touch the sides. The entire center of the muffin should be covered, and it is okay if some juice pools on the batter. Fill the muffin cups the rest of the way full. Place a few more strawberry pieces on top of the batter, pressing down slightly to make sure they are in the batter.
- Bake for about 30-35 minutes, until a toothpick comes out of the center of the muffin with only a few moist crumbs. Poke holes in the tops of each muffin with a toothpick. Spoon reserved strawberry juice over muffins. It is okay is some pools on the muffins; it will soak in. Allow to cool completely in pan.
- When cooled, loosen the tops of muffins from the pan and gently push a rubber spatula down the side of each muffin cup to push the muffin out. May be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes.