• Prep Time: 30 minutes
  • Cooking Time: 18 minutes
  • Serves: 12

Roasted Strawberry Crumb Muffins

  • Recipe Submitted by on

 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


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.

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