Roasted Strawberry Buttermilk Muffins

Roasted Strawberry Buttermilk Muffins

Category,

Yields12 Servings

 1 pound fresh Strawberries
 2 tbsp real maple syrup
 2 cups all-purpose flour
 ½ cup sugar
 2 tsp baking powder
 ¼ tsp salt
 1 butter, melted and cooled
 1 cup buttermilk
 1 tsp Vanilla extract
 2 eggs

1

Roast the strawberries: Preheat the oven to 425ºF. While the oven is preheating, hull the strawberries and slice them. On a large cookie sheet or half-sheet pan, toss the strawberries with the 2 Tablespoons of maple syrup until they're coated. Roast in the preheated oven until the strawberries have rendered their juice and turned thick and sticky. This will take about 20 minutes, but watch closely to prevent the juice from burning. Remove the strawberries from the oven and set aside to cool. Turn oven down to 350º.

2

In a large batter bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the cooled butter, buttermilk, vanilla, and eggs. Pour the liquid ingredients into the dry ingredients and fold together with a spatula until just combined. Do not overmix or the muffins could be a bit tough.

3

Fold the roasted, cooled strawberries into the batter mixture gently, just until they are mixed in evenly. Spoon the batter into 12 lined muffin cups, filling each muffin cup about 2/3 full. Bake in the 350º oven until the muffins are rounded on top, lightly browned, and a toothpick inserted in the center comes out clean, about 20-25 minutes. Serve warm with butter.

Ingredients

 1 pound fresh Strawberries
 2 tbsp real maple syrup
 2 cups all-purpose flour
 ½ cup sugar
 2 tsp baking powder
 ¼ tsp salt
 1 butter, melted and cooled
 1 cup buttermilk
 1 tsp Vanilla extract
 2 eggs

Directions

1

Roast the strawberries: Preheat the oven to 425ºF. While the oven is preheating, hull the strawberries and slice them. On a large cookie sheet or half-sheet pan, toss the strawberries with the 2 Tablespoons of maple syrup until they're coated. Roast in the preheated oven until the strawberries have rendered their juice and turned thick and sticky. This will take about 20 minutes, but watch closely to prevent the juice from burning. Remove the strawberries from the oven and set aside to cool. Turn oven down to 350º.

2

In a large batter bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the cooled butter, buttermilk, vanilla, and eggs. Pour the liquid ingredients into the dry ingredients and fold together with a spatula until just combined. Do not overmix or the muffins could be a bit tough.

3

Fold the roasted, cooled strawberries into the batter mixture gently, just until they are mixed in evenly. Spoon the batter into 12 lined muffin cups, filling each muffin cup about 2/3 full. Bake in the 350º oven until the muffins are rounded on top, lightly browned, and a toothpick inserted in the center comes out clean, about 20-25 minutes. Serve warm with butter.

Roasted Strawberry Buttermilk Muffins

LEAVE A COMMENT