Roasted Strawberry Sourdough Muffins

Roasted strawberries. Did you know that roasting strawberries was even a thing? It is. I wasn’t aware of it until somewhat recently, but I was, of course, intrigued. {Nerd alert!} As someone who is used to eating cool, fresh strawberries practically straight from the plant, the idea of roasting a strawberry was a bit of a strange concept to me at first. But, as it turns out, roasting strawberries helps to bring out and highlight their natural sweetness, making them especially perfect for putting into baked goods.

Such as sourdough muffins. You know, just as an example.

Remember our Vegan Sourdough Banana Bread? Remember how moist {sorry} and tangy the sourdough starter made it? We are getting the same effect here with these muffins – a moist, flavorful muffin with just the slightest tang, perfect for complementing the sweetness of the strawberries and the nutty crunch of the pecans.

I had to give away some of these muffins to keep from inhaling all of them in one sitting.

Can we take a hot minute to talk about that King Arthur Flour dough whisk in the above two pictures? I am currently obsessed with that little gadget. It it designed to help you gently stir muffin, pancake, or other quick batters that you don’t want to become tough from over-mixing. It was especially perfect for folding the roasted strawberries and pecans into my batter without accidentally mashing the strawberries. I am pretty sure it is going to become my new best friend in the kitchen and my new “can’t live without” tool.

Get those strawberries roastin’ and those muffin tins greased. You’re gonna want to make these beauties STAT.

King Arthur Flour sent me product to try out; I was under no obligation to post a review or a positive one at that. As always, my opinions are 100% my own. 

Other sourdough recipes:

Buttery Sourdough Rolls

Cinnamon Raisin Sourdough Bread

Lime Poppyseed Sourdough Bundt Cakes

Rustic Sourdough Bread

Vegan Sourdough Banana Bread

Sourdough starter recipe and instructions.

Roasted Strawberry Sourdough Muffins

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Servings6

Ingredients

  

1x2x3x

For the roasted strawberries:

• ▢ 1 3/4 cup quartered fresh strawberries
• ▢ 1 teaspoon granulated sugar

For the muffins:

• ▢ 1/2 cup all purpose flour
• ▢ 1/2 cup white whole wheat flour
• ▢ 1/4 cup brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 cup sourdough starter
• ▢ 4 tablespoons melted unsalted butter
• ▢ 1 egg lightly beaten
• ▢ 1 teaspoon vanilla
• ▢ 2 tablespoons buttermilk
• ▢ 2/3 cup coarsely chopped pecans
• ▢ 3-4 sliced strawberries for topping optional

Instructions

 

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Grease either 6 jumbo muffin tins or 12 regular muffin tins (or line with muffin liners). Set aside.
• Place the quartered strawberries on the lined baking sheet and sprinkle with 1 teaspoon of sugar. Roast for 25 minutes. Remove from oven and allow to cool for about 5-10 minutes.
• In a large bowl, whisk together the flours, sugars, salt, and baking soda. Add the starter, melted butter, beaten egg, vanilla, and buttermilk. Whisk together until just combined. Fold in the roasted strawberries and pecans.
• Fill prepared tins with the batter. Top each muffin with 2-3 slices of fresh strawberry. Bake for 25-35 minutes for jumbo muffins or about 20 minutes for regular muffins, or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before removing from the tins to cool on a rack.

Tried this recipe?Let us know how it was!