muffin of the month, june 2017: balsamic roasted strawberry muffins with balsamic vinegar glaze

previous fruit-y monthly muffins:

6/16, blackberry almond muffins || 8/16, gluten-free blueberry buttermilk muffins || 3/17, glazed lemon poppyseed muffins

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The first time I ever roasted strawberries was during my short stint working in a restaurant. In fact, the first time I’d ever eaten roasted strawberries was during that job. We filled hotel pans (deep baking pans) with whole hulled strawberries (leaves and dense white core removed), a hefty layer of sugar, and a generous sprinkling of thick balsamic vinegar, and then we popped them in the oven until darkened, softened, and swimming in a thick, sweet strawberry syrup.

I may not have been enamored with that job, but with those strawberries, I was in heaven. To be entirely honest, hulling and prepping strawberries is sort of therapeutic. I prepped pounds (like, humans’-worths of pounds) of strawberries for roasting to serve with French tartlets, for slicing to decorate the tarts, and for plating with cheese, fruit, and local greens for a cheese plate.

 

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I did vow never to make another gelatin-based dessert again, but I held on fast to my strawberry roasting and prepping knowledge.

I’ve recently begun experimenting with jam-making, and though the final product still leaves something to be desired, I can break down a village’s worth of strawberries in a breeze. You should see my freezer. I went to the farmer’s market for the first time in a very, very long time a few weeks ago, searching for 3 pounds of local berries for jam, and went home with 5.5 pounds. Now my pantry is full up with attempts at different flavors of strawberry jam (strawberry margarita jam, strawberry-orange marmalade, strawberry rhubarb jam, etc.) The last weekend of May, because I just can’t help myself when spring berries are involved, I went berry picking with a friend in Raleigh and made the best d**ned strawberry-basil jam I ever did lay my tastebuds on.

 

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Ever since coming up with the two berry-based muffins last summer, I’ve wanted to do something with strawberries. Something a little bit…different. It wasn’t too hard, as I’ve never actually had a strawberry muffin before. I guess strawberries aren’t popular muffin berries. I figured it might be nice to put my balsamic roasting skills to the test and do a roasted strawberry and balsamic-flavored thing. I also figured, cleverly, that if I’m using vinegar, I can easily make these vegan (vinegar + baking soda = eggs.) I then thought, stupidly, that I could just replace all the liquid with balsamic or red wine vinegar for a real powerful vinegar taste.

And then I discovered why people don’t normally make vinegar-flavored things. The first batch quickly found its way into the trash and I’m still trying to convince people that no these are not “vinegar muffins” nor do they taste like vinegar.

 

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I used both roasted and fresh berries to get the balsamic-roastiness and the juicy sweetness of un-roasted strawberries, and then I added a splash of balsamic vinegar to the glaze just to make people aware of the vinegar’s presence in the pastry. The muffins themselves are whole wheat muffins and all of the sugar ends up roasting with the berries to produce a blood-red syrup, so the muffins end up seductively ruddy.

 

balsamic-roasted strawberry muffins with balsamic vinegar glaze

makes one dozen

vaguely based on previous muffin recipes

Do ahead:

Roast the strawberries for half an hour at 375 F/ C, until the sugar syrup is foaming and boiling. Let the roasted berries cool, then strain out the syrup and set it aside. Store syrup and strawberries in refrigerator in sealed plastic containers. You can store them combined or separated, but you’ll end up straining them before you make the muffin batter so you might as well separate them now anyway.

 

roasted strawberries ingredients

8 oz fresh strawberries, hulled (and halved if you want)

4 oz granulated sugar

1 oz balsamic vinegar

 

muffin ingredients

5 oz whole wheat flour

5 oz all-purpose flour

2 tsp baking powder

dash of salt

4 oz butter, melted and cooled, or canola oil

2 large eggs

7 oz whole milk or buttermilk

 

glaze ingredients

4 oz powdered sugar

0.4 oz balsamic vinegar

0.6 oz whole milk

 

roasting the strawberries

Preheat the oven to 375 F/ C.

Hull the roasting strawberries (and halve if you want), and arrange in a single layer in a cake or brownie pan, or a hotel pan at least two inches deep, with the cut end down and the tip pointing up.

Sprinkle the sugar evenly over the strawberries, then sprinkle the vinegar over them as well. You should have one layer of strawberries with a heavy layer of sugar and a splattering of balsamic vinegar.

Roast the berries for about 30 – 45 minutes until the sugar and vinegar have formed a syrup and the syrup is boiling/foaming. The strawberries should be very tender.

Remove and let cool. Strain out the syrup and set it aside. You’ll mix the syrup into the muffin batter before you add the roasted berries.

 

making the muffins

Preheat (or change the temperature) the oven to 350 F/ C, and line a muffin pan with paper liners.

In a small bowl, combine the flours, salt, and baking powder.

In a large bowl, whisk together the eggs, milk, melted butter/oil, and cooled strawberry-balsamic syrup (without the berries.)

Quickly whisk together the dry and wet ingredients in the large bowl, and fold in both the fresh and roasted berries.

Using a large cookie scoop, fill the muffin cups about 3/4 full and bake the muffins for 20 – 25 minutes.

The muffins are done when a toothpick inserted into the center of one comes out clean, or when they spring back like foam when pressed lightly.

Remove the pan from the oven and let the muffins cool in the pan for a few minutes. Transfer them to a wire rack to continue cooling.

Let the muffins cool completely before glazing.

 

glazing the muffins

Whisk together powdered sugar, vinegar, and milk until smooth. The glaze should be like a thick syrup: runny but slow. Taste and adjust, adding more of any ingredient as needed.

Using a spoon or whisk, drizzle the glaze over the muffins and let it set up before eating.

 

Storage:

You can wrap the muffins, glazed or unglazed, individually in plastic wrap and keep them at room temperature for up to 2 days or frozen for a bit longer. If the muffins start to go stale or firm, then microwave them for 10 – 15 seconds before eating.

 

Chow y’all,

Nick P.

 

Categories: Breads, muffins, seasonal produce