I was at the Farmer’s Market one afternoon and was entranced by these Raspberry and White Chocolate Muffins. “Must. Make. These.” was all I could think. Thus began my mission. Only to come to a crashing halt when my eyes met the price of some perfectly plump Raspberries. (Well duh, Kendra, it’s winter. In Canada.). However, God must have liked my baking idea, for right next to them was some big, fat (Imported) strawberries with a giant 2 for 1 sign! Fate! “That’ll do!” I said as I scooped up 2 large baskets, drooling o. Then it came time to roast the strawberries. And once again, a new obsession began.
Roasted Strawberry and White Chocolate Muffins
Adapted slightly from White On Rice Couple
Makes about 12 muffins
- 1 lb. strawberries, hulled and halved (or quartered for larger berries)
- 1 Tbsp honey
- 2 Tbsp grapeseed oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1 cup ground oats (oats pulsed in a food processor to a fine crumb)
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup sugar
- 1/2 cup golden brown sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 2 Tbsp unsalted butter, melted
- 1/2 cup grapeseed oil
- 1/2 cup sour cream
- 1 egg
- 1 tsp vanilla extract
- 1/2 cp heavy whipping cream
- 6 ounces white chocolate chips
- Roasted Strawberries: Preheat oven to 350°F and line a baking sheet with parchment paper. Combine strawberries, honey, oil, balsamic vinegar and salt in a bowl. Gently mix until strawberries are evenly coated. Spread strawberries evenly on the baking sheet. Bake until juices begin to thicken, 40-50 minutes. Use immediately or store in the refrigerator for up to 1 week.
- Muffins: Preheat oven to 400°F. Butter and flour 12 muffin tin cups.
- Combine flours, sugars, baking powder, and salt in a large bowl. Whisk thoroughly.
- In a medium bowl, whisk together oil, butter, sour cream, egg, and vanilla. Whisk until well combined.
- Make a well in the center of the dry ingredients. Pour wet ingredients into the well and stir until just combined.
- In a medium bowl, whip heavy cream to soft peaks. Fold whipped cream and white chocolate chips into batter.
- Fill muffin cups half full with batter. Spoon a spoonful of the roasted strawberries on top of the batter (reserve some of the juice for later). Fill muffin cup almost to the top with more batter. Lay 2 roasted strawberries on top of the muffin. Repeat with remaining batter and strawberries.
- Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- With a toothpick, poke several holes in the top of each muffin. Brush the reserved strawberry juices on top.