For me, a good muffin for breakfast never gets old.  Pumpkin, chocolate, lemon poppy seed, and of course, every type of berry we can get our hands on.  Though many berries can be easily swapped out in muffin recipes, to me strawberries just aren’t one of them.  Strawberries contain a lot more juice than other berries and release a lot of liquid during cooking.  As a result, baked goods with just regular ol’ strawberries mixed in have a tendency to be gummy and mushy.

Of course I’m not just going to pass up an opportunity to include those bright red jewels in the muffin repertoire, so instead I rely on a simple technique that fixes all those juice and texture issues.  Roasting the berries brings out their natural sweetness while also releasing their liquid.  The juices still contain plenty of flavor, so I reserve it and mix it in with the liquid portion of the ingredients in the muffin batter, adding less other liquid to compensate.  This way, you keep all the wonderful strawberry flavor but without excess liquid and texture problems.  (And by the way, I tested waaay too many batches of muffins before I was satisfied that the result was worthy of sharing here, so hopefully you will love these as much as we do!)

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!


  • 1 lb. strawberries, rinsed, hulled and quartered
  • 1 cup sugar, plus a pinch for roasting
  • Low-fat milk, if needed
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour*
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup low-fat greek yogurt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 8 tbsp. unsalted butter, melted and cooled slightly
  • Coarse sugar, for topping (optional)


  • 01

    Preheat the oven to 400˚ F.  Line a baking sheet with foil.  Spread the berries out on the baking sheet, sprinkle with a pinch of sugar and toss gently to mix.  Roast, stirring once or twice, until the berries are tender and have released most of their juices, about 20-22 minutes.  Place a colander or strainer over a bowl or liquid measuring cup and strain the berries, reserving the excess juices.  You will have approximately 4 tablespoons (¼ cup) of juice.  Add just enough milk to make 6 tablespoons total of liquid if you are short on juice.

  • 02

    Lower the oven temperature to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the sugar, flours, baking powder and salt.  Whisk to blend.  In a large mixing bowl, combine the reserved strawberry juice/milk, greek yogurt, eggs, and vanilla extract.  Whisk until smooth.  Whisk in the melted butter.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until combined and no dry streaks remain.  Fold in the strawberries with a spatula.

  • 03

    Divide the batter between the prepared muffin liners.  Sprinkle the tops with coarse sugar, if desired.  Bake, rotating the pans halfway through, until the muffins are set and a toothpick inserted in the center comes out clean, about 18-20 minutes.  Transfer to a wire rack and let cool.

  • 04

    *I prefer to use half white whole wheat flour in nearly all baked goods we eat for breakfast, but you can use all all-purpose flour if you wish.
  • Susi Wykydal

    As this is my first comment here I wanted to say that I really enjoy reading your blog.
    Now my question: Is it possible to substitute the low-fat greek yogurt with regular (I am not sure if I find low-fat here) or with buttermilk?
    Thanks and greetings from Vienna

  • annieseats

    Non-fat yogurt is fine. Buttermilk would probably work but I haven’t tried it. Please see the FAQ page for more info on substitutions. Enjoy!

  • I made roasted strawberry muffins last year but I roasted them with evoo, balsamic, and honey. Then I brushed the finished muffins with the reserved juice. So yummy!

  • YUM! need to start roasting strawberries!! I can not believe I have never done this!

  • Helena

    The minute strawberry season arrives (it’s not here yet in England) I shall be making these! And, I hope, using roast strawberries in other baked goods…

  • Rayna W.

    I’ve made many strawberry dishes, but roasted ones? That sounds increadible!

  • This looks so lovely! Yum!

  • Rachel @ Baked by Rachel

    Brilliant! Saving for when strawberries are finally in season locally :)

  • marcie @ flavor the moments

    I’ve seen roasted strawberry recipes floating around but haven’t gotten around to trying it. It sounds delicious, as do these muffins!

  • Annie @Annie’s City Kitchen

    I just saw this technique on an old episode of America’s Test Kitchen (for a peach cake), so smart! These sound totally amazing and I’ve got a buttermilk cake recipe I’ve been wanting to try (but ruined once with soggy fruit) so this is the solution!

  • lynn

    In the oven right now! I made ‘brown butter’ to add. Hoping it makes a good flavor combo :)

  • I love this recipe! Now I have to find some sweet strawberries, which surprisingly has been hard to do in Texas. (I miss Florida strawberries!)

  • Caroline L.

    And such a pretty treat too! It’d definitely make my morning if I knew I could have a couple upon waking up!

  • Just bought a gazillion strawberries this week to freeze for smoothies but I think I may need to keep some out to make these muffins immediately!!

  • rita

    Every knows the phrase “impulse buy”, this was an impulse bake with a twist. I had to go to the store to get milk so I got some strawberries too (the only thing I was missing). Like someone below, I browned the butter, and my twist was using maple. I had some maple brown sugar and topped off the strawberry juice with maple syrup. I hope they freeze-reheat well.

    Yummy! nice texture not soggy at all. Thank you Annie :).

  • These strawberry muffins look sooo yummy! I bet my girls would love ’em. : )

  • ROASTED strawberries?! holy guacamole that is the best idea ever in the whole wide world of berries. i must try these.

  • Helena

    Hi Annie!
    I have been following your blog and have printed numerous recipes to pdf so that I can have them at my fingertips whenever I want. I have also tried wuite a few, all with exclent results, so thank you very, very much for sharing! I have one request, though: Can you include a picture with your printer-friendly recipes, pretty please? I love to have my recipes with pictures so that I can more easily remember what they look like (I never print them out in paper, just pdf though). By the way, when will you be putting all (or some of) these beauties into a book? ;-)

  • annieseats

    Unfortunately that’s not a simple thing to do. It was possible with the old print function but that started having many glitches of its own, so we had to switch to this.

    I would love to write a cookbook someday but it will have to be when I have more time to devote to something like that (i.e. at least a few years before I will be able to consider it.) Thanks for your kind words!

  • Siunna Baek

    Hi Annie! Just made these and they were wonderful.I baked half a batch and it yielded 7 muffins. Thanks for the recipe!

  • Gina

    How did it work out?

  • WOW is this delicious sounding and just gorgeous! Have never tried the roasting technique for this kind of application…but will have to give it a go now! Just brought some beautiful strawberries yesterday. This is the perfect recipe for them! :-)

    Oh, and this was such a beautiful photo that we pinned it to our dessert Pinterest board:

  • Oh I love the sound of roasted strawberry muffins, these look delicious! I love the addition of greek yogurt too!

  • Nicole

    These just came out of the oven and they are delicious. Thanks for the recipe.

  • Rahaf

    I loved these. I added cream cheese and they were delicious!
    Thanks a bunch!

    Just out of curiosity, is there a reason why you used baking powder rather than baking soda in this recipe?

  • Rachel

    I have made these once and while they were good and the kids ate them right up, my strawberries turned to total mush in the oven. I wonder how the strawberries would do on the stovetop with a squirt of lemon, as if you were making jelly. I would think it would pull out the same amount of liquid and the berries might hold up a bit better. I also might be the only one who had this issue.

  • annieseats

    If they are too mushy, you can just decrease the cooking time in the oven. Take them out when you want them to be done. But, the idea is that they should be pretty mushy and release most of their juices, so the juice can be incorporated into the batter.

  • Kristen

    Made these a couple of days ago… I may have messed something up, mine turned out a little dry and bland. They weren’t bad, just not what I expected I suppose, might have to give them one more shot later.

  • Emily Beaver

    We made these yesterday using all white-wheat flour and LOVE them! I love the concept of roasting the berries and thought it really intensified the flavor of the actual berries. Could you also apply this technique with cupcakes? I also thought about trying them with a drizzle of balsamic when roasting to give it a different spin. Thanks for the great recipe!

  • annieseats

    Yes, I think you could apply the same technique to cupcakes, though you might have to play around with it. A strawberry balsamic cupcake is on my list of recipes to create, so if you are patient, you’ll see it on the blog sometime soon :)

  • Lucy Kuder

    I just tasted my first Roasted Strawberry Muffin and have to say that it is fabulous!!! Excellent flavor! The only thing I did differently was to sprinkle some toasted sliced almonds on the top along with the coarse sugar.

    The only problem I had was in roasting the strawberries. I first did it according to the directions and found them waaaay too overdone – almost to the point of burning. All the juices had burned off. I had enough strawberries so I tried it again, only leaving them in the oven for 10 min. which was perfect. My oven temperature is right, confirmed by a thermometer. Thanks for a great recipe!

  • Amelia Allen

    Does anyone know if these would freeze well?

  • Laura T

    Yum. Love the idea of roasting the strawberries first.

  • I’ve made these a couple times now and we love them! Thanks for the great recipe.

  • megankaal

    I have been making a lot of your recipes lately, and they all have been fantastic! I made these muffins tonight, and my husband couldn’t wait until the morning to eat them. He said they were really good and wanted to know where I got the recipe. He is not hesitant to critique recipes so for him to say this means they are really good. Thank you!