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Roasted Strawberry Crumb Muffins
Roasted Strawberry Crumb Muffins
- Recipe Submitted by maryjosh on 10/14/2016
Ingredients List
- For the roasted strawberries:
- 1 lb strawberries, hulled & quartered
- 1 tablespoon granulated sugar
- For the muffins:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 and 1/4 cup yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup butter, brown
- For the crumb:
- 5 tablespoons all purpose flour
- 2 tablespoons sugar
- 2 tablespoons butter, cold
Directions
For the roasted strawberries:
Preheat oven to 400 degrees F.
In a medium bowl, combine strawberries and sugar. Spread on a lined baking sheet and bake for 25 minutes. Remove from oven and reserve half of the roasted strawberries for later.*
Put the other half on a fine mesh sieve, and with the back of a fork, smash the strawberries to squeeze out the juice into a measuring cup until you get about 3-4 tablespoons (about ΒΌ cup).
For the muffins:
Reduce oven temperature to 375 degrees F. Line or grease muffin pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together the sugars, eggs, yogurt, vanilla, butter, and strawberry juice from earlier. Toss the roasted strawberries in the flour mixture to coat. Using a rubber spatula, fold the dry ingredients (flour, etc) into the wet ingredients (sugars, eggs, etc) until just combined. (Do not overmix.)
Using a cookie scoop, divide and scoop batter into prepared muffin pan.
For the crumb:
In a small bowl, combine the flour and sugar. Cut in the butter using a pastry cutter or the back of a fork.
Sprinkle crumbs on top of muffins. Bake for 15-18 minutes, or until toothpick inserted into the center comes out clean. Allow muffins to cool on a cooling rack for at least 5-10 minutes.
Preheat oven to 400 degrees F.
In a medium bowl, combine strawberries and sugar. Spread on a lined baking sheet and bake for 25 minutes. Remove from oven and reserve half of the roasted strawberries for later.*
Put the other half on a fine mesh sieve, and with the back of a fork, smash the strawberries to squeeze out the juice into a measuring cup until you get about 3-4 tablespoons (about ΒΌ cup).
For the muffins:
Reduce oven temperature to 375 degrees F. Line or grease muffin pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together the sugars, eggs, yogurt, vanilla, butter, and strawberry juice from earlier. Toss the roasted strawberries in the flour mixture to coat. Using a rubber spatula, fold the dry ingredients (flour, etc) into the wet ingredients (sugars, eggs, etc) until just combined. (Do not overmix.)
Using a cookie scoop, divide and scoop batter into prepared muffin pan.
For the crumb:
In a small bowl, combine the flour and sugar. Cut in the butter using a pastry cutter or the back of a fork.
Sprinkle crumbs on top of muffins. Bake for 15-18 minutes, or until toothpick inserted into the center comes out clean. Allow muffins to cool on a cooling rack for at least 5-10 minutes.
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