Roasted Strawberry Whole Wheat Muffins

Yield: 9 Muffins
Total Time:
1 hr 30 mins
 
The oat and whole wheat flour adds an extra heartiness to the muffins. Another dimension to the flavor and texture.

Ingredients

Roasted Balsamic Strawberries

  • 1 lb fresh Strawberries , hulled
  • 1 T Honey
  • 2 T Grape Seed Oil
  • 1 T Balsamic Vinegar
  • 1/2 t Sea Salt
  • (optional) 1 T Port

Muffin Ingredients

  • 1 c (100g) Oat Flour
  • 3/4 c (100g) All-Purpose Flour, unbleached
  • 1/2 c (60g) Whole Wheat Flour
  • 1/4 c (55 g) Sugar
  • 1/2 c (110g) Golden Brown Sugar
  • 2 t (9g) Baking Powder
  • 1 t (4g) Sea Salt or Kosher Salt
  • 2 T (30g) unsalted Butter
  • 1/2 c Canola or Grape Seed Oil
  • 1/2 c Sour Cream
  • 1 Egg
  • 1 t Vanilla Extract
  • 1/2 c Heavy Whipping Cream

Directions

Roasted Balsamic Directions

  1. Preheat oven to 350º F. Line sheet pan with parchment paper.
  2. Cut smaller strawberries in half, larger strawberries in quarter.
  3. Combine strawberries, honey, oil, balsamic vinegar, salt, and port in a medium bowl. Gently mix until strawberries are evenly coated.
  4. Spread strawberries evenly onto the prepared sheet pan. Bake until juices just begin to thicken,  40-50 minutes. After cooled, gently pick up strawberries and place in a small bowl. Reserve juices in another small bowl.
  5. Use immediately or store in the fridge for up to one week.

Muffin Directions

  1. Preheat oven to 425º F. If you have a baking stone, place stone on lower third shelf. Butter and flour 9 muffin tin cups.
  2. Combine flours, sugars, baking powder, and salt in a large bowl. Whisk for at least 30 seconds to thoroughly blend.
  3. Melt butter in a small saucepan and cook on medium-low heat until gently browned.
  4. In a medium bowl, whisk together oil, browned butter, sour cream, egg, and vanilla extract. Whisk until well combined.
  5. Make a well in the center of the dry ingredients. Pour oil mixture into the well and stir until just combined.
  6. In a medium bowl, whip heavy cream to soft peaks. Fold whipped cream into batter.
  7. Using two large soup spoons or an ice cream scoop, fill the nine prepared muffin cups half way with batter. Lay 2-3 roasted strawberries over the batter. Fill muffin cups nearly to the top.
  8. Lay 2-3 slices of roasted strawberries on top of muffins. Gently press into batter.
  9. Reduce oven temperature to 400º F. Open door and leave open for 10 seconds then place muffin tin on baking stone or lower third shelf.
  10. Bake for 20-25 minutes, or until a toothpick comes out clean when inserting into middle of muffins.
  11. Poke several holes in tops of each muffin with a toothpick. Brush muffins with reserved roasted strawberry juices.
  12. Gently loosen top edges of muffins and twist each muffin out. Lay them on their side in the muffin cups to cool. Best eaten same day.

Did you make this recipe?

Let us know what you think!

Leave a Comment or share a photo on Instagram with the hashtag #whiteonricecouple.