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Honey Roasted Strawberry Muffins

Honey Roasted Strawberry Muffins Recipe

Happy Tuesday, everyone!

I recently had the great honor of getting my hands on an advance copy of the new cookbook, Dishing up the Dirt which launches TODAY and I am so excited to share an awesome recipe out of it with you guys. Andrea and her husband are farmers in Parkdale, Oregon, where they run Tumbleweed Farm. Andrea is also an amazing chef and food photographer, and shares her wonderful recipes on her blog. I became so inspired after reading her blog and book that we made the decision to re-join a local CSA program this Spring to complement our own little backyard veggie garden. It’s extremely important to me that our kids grow up knowing where their food comes from and we strive to eat as seasonally and as locally as possible….all this is why I really love Andrea’s cookbook!

It was so hard to pick just one recipe to share with y’all, but I finally settled on her honey roasted strawberry muffins because I have a few little strawberry monsters in this house. 😉 The boys went crazy over these and let’s just say they didn’t last long at all. I ate the last two for breakfast this morning!

Almond Strawberry Muffins

I had never roasted strawberries before and now it’s safe to say I am addicted. Roasting the berries in a little olive oil, honey and sea salt brought out SO much more flavor and complexity. These would also be a killer ice cream topping. I couldn’t stop eating them right out of the oven!

The muffins are incredibly wholesome and made with whole wheat flour and rolled oats. Andrea’s original recipe uses almond milk but I used whole milk and they turned out just fine. Just like she said in the book, they are absolutely perfect with a cup of strong black coffee (a lady after my own heart).

healthy strawberry muffins

Make these muffins and then go out and grab a copy of Andrea's book! The recipes are categorized by the season and the photography is gorgeous. My favorite thing is that at the beginning of each chapter (each season), she writes about how life is at the farm during that particular season. It’s very memoir-like and I found myself staying up late reading, totally immersed in her farm life that is so different than mine.

Roasted Strawberry Whole Wheat Muffins


Honey Roasted Strawberry Muffins
Servings: 12 muffins
  • 2 cups strawberries quartered
  • 2 tsp olive oil
  • 2 tbsp runny honey
  • 1 pinch salt
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 whole egg lightly beaten
  • 1/2 cup almond milk
  • 1/4 cup walnut oil
  • 1 tsp vanilla extract
  • 1/2 cup honey
  1. To roast the berries: Preheat oven to 350 degrees and line a baking sheet with parchment. Toss the strawberries with the 2 tsp olive oil, 2 tbsp runny honey and a pinch of salt. Roast until juicy and reduced in size, about 25 minutes. Remove from the oven and let cool slightly. Measure out 3/4 cup and set that aside for the muffins.

  2. Increase the oven to 400 degrees.

  3. Line a muffin tin with paper liners or generously coat with oil.

  4. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt. 

  5. In a separate bowl, whisk together the egg, milk, oil, vanilla and honey. 

  6. Pour the wet ingredients into the dry ingredients and mix until just combined.

  7. Gently fold in the strawberries and stir until they are evenly incorporated. 

  8. Spoon the batter into the prepared muffin cups and bake for 18-20 minutes. Let muffin cool for 5 minutes before using a knife to gently remove.

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  • Aimee
    March 14, 2017 at 7:22 am

    These sound amazing and will definitely go on my “to bake list”. I’ll swap out the walnut oil (allergy) for coconut oil most likely, do you think that will change the consistency greatly?

    • jenna
      March 14, 2017 at 7:32 am

      I think it’s fine. I actually used canola oil since I didn’t have walnut oil.

  • Andrea
    March 14, 2017 at 7:45 am

    You definitely did these muffins justice. Thank you Jenna for sharing the Dishing up the Dirt love. xoxo

  • Sara
    March 14, 2017 at 9:42 am

    Does the two cups of strawberries reduce to 3/4 cup, or are you roasting more than you need for the muffins? Not that extra roasted strawberries is a bad thing…

    • jenna
      March 14, 2017 at 10:20 am

      In her recipe, she suggests you may have some extra roasted strawberries and all you really need is 3/4 cup. I used ALL the strawberries and didn’t measure. 😉

  • Christina @
    March 14, 2017 at 11:21 am

    Oh my goodness these sound so good! I’m definitely saving this recipe!

  • Carrie this fit chick
    March 14, 2017 at 11:27 am

    I feel like I can almost smell these through my screen! These sound delicious and great for spring brunches!

  • Annie
    March 15, 2017 at 5:22 am

    Oh these look fabulous! Roasted strawberries?! Saving this for later!

  • Sarah
    March 15, 2017 at 5:34 am

    Thanks, Jenna! These sound delicious! What is “runny honey”? Can we just use regular honey here?

    • jenna
      March 15, 2017 at 7:01 am

      Yup! She specified runny honey and I think she means the kind that comes in the bear container. 😉 Some honey is solid at room temp.

  • Kelli H
    March 15, 2017 at 10:08 am

    Hi Jenna,
    I know this is a weird comment (I tried sending you a message under contact but it wouldn’t send) but I loved your birth story on your blog. Well, both your birth stories are great! Anyway, I was wondering if you’d ever heard of the podcast The Birth Hour? It’s a great resource for pregnant women on hearing birth stories from other women. Here’s the website: I just thought I’d bring it to your attention and suggest you submit your own birth story! I’d love to hear you on the podcast. Anyway, take care!

    • jenna
      March 16, 2017 at 2:44 pm

      Hi! I got your email. Thanks for the suggestion – that is a great idea!

  • Eliza
    March 15, 2017 at 7:26 pm

    Do you think other berries would work in the place of strawberries here?

    • jenna
      March 16, 2017 at 2:44 pm

      Sure – I think so.

  • alisa
    March 22, 2017 at 6:13 am

    Hi Jenna – what do you think about turning this into a loaf? I’d increase baking time but think it would work? Looks delicious. Thanks for sharing!

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    March 24, 2017 at 5:01 am

    […] finally, I’m making a batch of these honey roasted strawberry muffins tomorrow morning to get me through my work […]

  • Zarna
    March 31, 2017 at 11:32 am

    These sound amazing. Will do some weekend baking and make these !!

  • sherry
    May 22, 2018 at 4:50 pm

    any issue with using coconut milk instead of almond milk? I’m trying to avoid a trip to the grocery store if at all possible… these look delish!!