Roasted Strawberry Muffins

So I love a good muffin. They are one of my favorite baked goods to snack on throughout the day and they're usually fairly healthy, too.

And while these Roasted Strawberry Muffins have fruit in them, they are basically a cupcake. And I'm here to say there is NOTHING wrong with that.

These muffins are dense, moist and perfectly sweet. The roasted strawberries add so much flavor and are perfect for this time of year.

Doesn't that look amazing??

Your family will love you even more if you bake these tasty muffins for a midday snack. Because who doesn't need a sweet little pick-me-up during the week? I know I do.

Roasted Strawberry Muffins

Adapted from Annie’s Eats

1 lb. strawberries, rinsed, hulled and quartered

1 cup sugar, plus a pinch for roasting

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt
1/4 cup + 2 Tbsp. milk

1/2 cup low-fat greek yogurt or sour cream

2 large eggs

2 tsp. vanilla extract

8 Tbsp. (1 stick) unsalted butter, melted and cooled slightly

1. Preheat the oven to 400˚ F. Line a baking sheet with foil. Spread the berries out on the baking sheet, sprinkle with a pinch of sugar and toss gently to mix. Roast, stirring once or twice, until the berries are tender and have released most of their juices, about 20-22 minutes. Place a colander or strainer over a bowl or liquid measuring cup and strain the berries. 

2. Lower the oven temperature to 350˚F.  Line muffin pans with paper liners. 

3. In a medium bowl, combine the sugar, flours, baking powder and salt. Whisk to blend. In a large mixing bowl, combine the milk, greek yogurt, eggs and vanilla extract. Whisk until smooth. Whisk in the melted butter. Add the dry ingredients to the bowl with the wet ingredients and whisk just until combined and no dry streaks remain. Fold in the strawberries with a spatula.

4. Divide the batter between the prepared muffin liners. Bake, rotating the pans halfway through, until the muffins are set and a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool.