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Roasted Strawberry Buttermilk Muffins


4 Tablespoons softened Butter

1/2 cup Sugar

1 egg

1 teaspoon Vanilla Extract

1 cup Flour

1/4 teaspoon Salt

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

½ cup Buttermilk

1/2 cup Roasted Strawberries, strained with about 1 tablespoons of collected syrup

3 teaspoons Vanilla Sugar* or Sparkling Sugar (Optional)


  • Preheat the oven to 425.

  • Cream the butter and sugar until light.

  • Add the egg and vanilla.

  • Beat until light and creamy, about 3-5 minutes.

  • Sift together the flour, salt, baking soda and baking powder.

  • Add dry ingredients to the creamed mixture alternately with the buttermilk.

  • Gently fold in the roasted strawberries and juices.

  • Line a 6 cup standard muffin tin with cupcake liners, and fill with batter.

  • Sprinkle the tops of the muffins with decorative sugar (optional).

  • Bake at 425 for 10 minutes.

  • Reduce heat to 350 and bake for an additional 14-18 minutes until a toothpick comes out clean when checking doneness.

  • Remove muffins from tin and cool at least 30 minutes.

  • Store, uncovered, or the muffins will be too moist the second day.

Makes 6 muffins.


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