Roasted Strawberry Whole Wheat Muffins

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These muffins are lightly sweet, have a delicate, almost cake-like crumb and do a great job of showcasing roasted strawberries that are sweet, sticky, jammy berries that are lick-your-fingers good.


  • 1 pound strawberries, Fresh
  • 2 Tbsp honey
  • 2 Tbsp canola oil
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1 1/2 cups old-fashioned rolled oats, or one cup oat flour
  • 3/4 cup Hodgson Mill All Purpose White Flour
  • 1/2 cup Hodgson Mill White Whole Wheat Flour
  • 1/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp sea salt, or Kosher Salt
  • 2 Tbsp butter, unsalted
  • 1/4 cup canola oil
  • 1/2 cup sour cream
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1/2 cup whipping cream
  • 1 1/2 Tbsp powdered sugar
  • 1 tsp lemon juice
  • 1 Tbsp water


Wash, hull and quarter the strawberries.  Put them in a medium-sized bowl and toss with honey, oil, balsamic vinegar and salt.  Spread the berries out onto a lined baking sheet and roast in a 350˚F oven until the juices begin to thicken and become jam-like, 40-50 minutes. Set aside to cool.

Pulverize the oats in a food processor until it resembles powdery, semi-grainy oat flour.  Measure out 1 cup of oat flour and set aside. Save any leftover flour for another use.

Brown the butter in a small saucepan and immediately transfer it to a small bowl to keep it from burning. Whisk in oil, sour cream, egg and vanilla extract.  Set aside.

In a large bowl, whip the cream until you have soft peaks.  Set aside.

In a large bowl, mix together the flours, sugars, baking powder and salt.  Make a well in the middle of the dry ingredients and add the browned butter mixture.  Stir until just combined.  Add the whipped cream to the bowl and gently fold it into the batter.  Line a muffin pan with paper muffin cups and fill each half way with batter.  Lay 2-3 roasted strawberries over the batter.  Fill the cups almost to the top with the rest of the batter and lay 2-3 more berries on top.  Gently press the strawberries into the batter to prevent them from slipping off as they bake.  Scrape the leftover strawberry juice on the baking sheet into a small dish and whisk in powdered sugar, lemon juice and water.  Set aside.

Bake the muffins in a 400˚F oven until they’re browned on top and a toothpick inserted in the middle comes out clean, 20-25 minutes. Poke several holes in the top of each muffin with a toothpick and brush the powdered sugar glaze over the top of each muffin. 

Remove the muffins from the pan and allow them to cool on a wire rack. Muffins are best eaten the same day, but keep nicely in an airtight container for up to two days.

Makes 12 muffins. Print this Recipe

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