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Roasted Strawberry, Olive Oil & Crumb-Topped Muffins

Roasted Strawberry, Olive Oil & Crumb-Topped Muffins

Roasted Strawberry, Olive Oil & Crumb-Topped Muffins
Yield: 12 Muffins
Roasting the strawberries draws out even more of the strawberry’s flavors. Warning: Roasting strawberries becomes addictive for future baked goodies!

Ingredients
  • 1 lb. strawberries, rinsed, hulled
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Crumb Topping
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup packed light brown sugar
  • 1 tablespoon white whole wheat flour
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon unsalted butter, melted
Muffin Batter
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  •  
  • 2 tablespoons unsalted butter, melted
  • 1 cup reduced-fat sour cream
  • 2/3 cup granulated sugar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • lemon zest from 1 lemon (optional)

Method

roast strawberries
  1. Preheat the oven to 350˚F.  Using a rimmed baking sheet, line with foil or parchment paper. 
  2. Cut strawberries in half, larger berries quartered.
  3. In a medium-sized bowl, place strawberries, sugar and vanilla and gently toss to coat with clean hands. Transfer and spread the berries out on the prepared baking sheet.  Roast, stirring once or twice, until the berries are tender and have released some of their juices, about 15-20 minutes (until they have softened, released their juices, but are still firm to touch, not mushy).  Allow to cool slightly and then gently remove berries and transfer to a large plate to lay flat while you prepare the batter.
  4. Reserve a couple tablespoons of the strawberry juice, mix with the 1 cup of sour cream. 
  5. Adjust oven temperature to 350°F.   Either line 12 muffin cups or spray with cooking spray.
  6. make crumb topping
  7. Combine oats, sugar, flour, cinnamon, and walnuts.  Add the melted butter and toss with a fork.  Set aside.
  8. make and assemble the muffins
  9. Combine flour, baking powder, salt and baking soda in a bowl, stirring well with whisk.
  10. Mix together the melted butter, sour cream, granulated sugar, olive oil, vanilla, egg, and lemon zest in a bowl.  Whisk to combine.  The batter will be thick, not runny.
  11. Filling each muffin cup by only a third, divide batter evenly among the 12 prepared muffin cups.  Using 3/4 of the roasted strawberries, place a strawberry piece or two on top of each muffin cup’s muffin batter. Evenly distribute the rest of the muffin batter on top of each muffin (you are layering the muffin: batter, roasted strawberries, batter, strawberries, topping). Evenly distribute the rest of the roasted strawberries into each muffin cup by very slightly pushing into the batter.   Sprinkle each with crumb topping.
  12. Bake for about 20-28 minutes, rotating pan half-way through baking time. Check with a wooden skewer.   Transfer muffins to a wire rack to cool completely. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • Use firm, fresh strawberries.
  • When roasting the strawberries, gauge to make sure its still firm when you pull from oven. You don’t want them too mushy. However, the longer you roast it, the more juice you will have (so its personal preference).
  • The batter will be rather thick and stiff.

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