These summery Honey Roasted Strawberry Muffins are loaded with wholesome ingredients and make for a delicious pick-me-up treat. Tender and packed with roasted strawberries, these muffins are made with whole-wheat flour and oats and sweetened with just honey. The addition of vanilla and cinnamon really ties all of the flavors together. Yummy!
The strawberries get roasted with honey, a drizzle of olive oil and a pinch of salt before being mixed into the batter. It may seem like an extra step, but roasting helps keep the strawberries from leaking juices into the muffins, which can make their tender crumb soggy. While the strawberries cool, make the batter. A combination of olive oil and honey in the batter makes for moist and tender muffins, and using white whole-wheat flour and rolled oats ups the nutritional value. Bake the muffins until golden brown. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
To make the Honey Roasted Strawberry Muffins, you will need the following ingredients:
Preheat the oven to 375 °F and line a baking sheet with parchment paper.
On the prepared baking sheet, toss 2 cups quartered strawberries with 2 teaspoons extra-virgin oil, 2 tablespoons runny honey and a pinch of salt.
Roast the strawberries for about 25 minutes until they’re juicy and reduced in size. Remove from the oven and set aside to cool. You should have ¾ cup of roasted strawberries. If you have some extra, use them on yogurt or top your ice cream.
Line a standard 12-cup muffin pan with paper liners or generously coat the pan with cooking spray.
In a large bowl, whisk together 1 cup whole-wheat white flour, 1 cup rolled oats, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon kosher salt.
In a separate bowl, whisk together 1 egg, ½ cup whole milk, ¼ cup olive oil, ½ cup runny honey, and 1 teaspoon vanilla extract.
Fold the wet ingredients into the dry ingredients, mixing until just combined.
Gently fold in ¾ cup roasted strawberries.
Spoon the batter into the prepared muffin pan.
Bake at 375 °F for 18-20 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
Serve and enjoy!
These Honey Roasted Strawberry Muffins are perfect as an afternoon pick-me-up and go well with a glass of milk. Give this recipe a try, and be sure to let us know what you think! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes. We love seeing what you’ve made!
I love roasted strawberries, they are also a delicious topping for pancakes, waffles or ice cream. Thanks for sharing this recipe!
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