Roasting the strawberries ahead of time is crucial to this recipe; otherwise, the strawberries add too much moisture to the muffin and end up with a slimy texture. Roasting strawberries concentrate their flavor and bring out their natural sweetness.
The strawberry puree makes these muffins a lovely shade of pink, and they would make a delicious moist cupcake with some vanilla buttercream.
Roasted Strawberry Muffins ingredients:
For Roasted Strawberries:
- 3 cups (510 g) hulled and quartered fresh strawberries
- 1 tablespoon (12 g) sugar
- 5 tablespoons (70 g) unsalted butter, softened
- 1/2 cup (100 g) sugar
- 1 large egg
- 1/2 cup (120 g) whole milk yogurt
- 1/2 teaspoon lemon zest
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) white whole wheat flour
- 11/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- roasted strawberries (from above)
- measuring cups and spoons
- liquid measuring cup
- Microplane Zester
- large bowl
- medium bowl
- standard-size 12-cup muffin tin
- muffin liners
- 2 rimmed baking sheets
- parchment paper
- wooden spoon or spatula
- butter knife
- Preheat the oven to 375°F (190°C, or gas mark 5). Prepare the muffin tin with paper liners and set aside. Children like to help out with this step—just make sure to show them how to separate the paper liners to avoid wasting them!for smaller hands:Strawberries are quite easy to cut with a butter knife. Have children pull off the green before slicing off the stem. Use the bridge technique to cut the berries in half, then place flat sides down and cut in half again lengthwise. younger children can easily slice strawberries with a butter knife. Roast the berries until the liquid is syrupy around the edges.
- For the strawberries, line a baking sheet with parchment paper and toss together the strawberries and sugar. Spread out the strawberries in a single layer and roast for 15 to 20 minutes, or until most of the liquid has evaporated and the juices surrounding the strawberries become syrupy. Remove the pan from the oven and allow to cool to room temperature. To make pink muffins, use a hand blender or small food processor to puree a scant 1/2 cup (85 g) of roasted strawberries and set aside. You could also mash the berries with a fork while still warm. If you would rather not have pink muffins, skip the pureeing step and simply fold in all the berries at the end.for smaller handsMake sure children know not to touch baking pans because they can be hot. Set a rule to never touch baked goods when they are still on the baking sheet. Let children know that it’s time to taste test when baked goods have been placed on a special plate or tray.
- Use a wooden spoon to cream together the butter and sugar in a big bowl until light. If the butter is difficult to mix, soften it in the microwave. Place it in a microwave-safe bowl and microwave for about 15 seconds. If the butter is not yet soft, heat for an additional 15 seconds, until the butter is soft but not melted.
- Add the egg and beat well. Add the yogurt, strawberry puree, and lemon zest.
- With a clean, dry whisk, mix together both flours, baking powder, baking soda, and salt in a separate bowl. Stir half of the flour into the butter mixtue. Mix until just combined. Pour the remaining dry ingredients into the batter and mix just until the flour disappears into the batter. Very gently fold in the roasted strawberries, to keep them intact. The batter will be quite thick.for smaller hands:Explain to your child the importance of gently mixing the flour in this recipe just enough to bring it together. While mixing is fun, dense, tough muffins are not! If there is more than one child participating in cooking, have each stir ten times before passing it along, or have one child mix in the egg, and one child mix in the yogurt, switching off for the strawberry puree and zest. If children become restless while the other child is mixing, have them take turns holding the bowl for the person who is mixing. It reinforces teamwork and keeps all the children busy!
- Fill each muffin cup about three-fourths full. (for tips on how to fill muffin cups using the two-spoon method) Bake for 15 to 25 minutes, checking and rotating the pans after 12 minutes. When the muffins are done, the tops will be golden and a wooden skewer inserted into the center of a muffin will come out clean.
- Let the muffins cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.
I’ve always been happiest in the kitchen. In my early teens, there were quite a few afternoons when I came home feeling defeated after a rough day at school. It was a simpler time when having a bad haircut or dealing with braces seemed like an insurmountable obstacle to hurdle.
I found solace within the walls of my kitchen, in the basic task of making Roasted Strawberry Muffins.