Roasted Strawberry Muffins #MuffinMonday

These roasted strawberry muffins are baked with intensely sweet summer strawberries, roasted to concentrate their flavor even more! 

It’s such a pleasure to sniff summer berries that actually smell like they should! Sweet and fragrant. Most of the year strawberry smell of very little, flown in from who knows where but this time of the year, they come from a nearby farm and I just can’t get enough of them.

Mostly we just eat them straight out of the little boxes but occasionally some are left that are getting past their best. Those make the best muffins!

Roasted Strawberry Muffins

No strawberries? Substitute blueberries or raspberries. Or even chopped up peaches or nectarines. 

Ingredients

9 oz or 250g (after hulling and dicing) strawberries

1/2 cup or 100g sugar (I used golden caster sugar.)

1 1/3 cups or 167g flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine sea salt

1/3 cup or 75g butter, melted and cooled

1 egg

2/3 cup or 160ml milk

3/4 teaspoon vanilla

Method

Preheat oven to 400°F or 200°C. Grease or line 9 muffin cups with paper liners. Line a baking pan with nonstick baking parchment for roasting the berries.

Hull your strawberries. I use a small paring knife to dig out the hull.

Chop the strawberries into pieces. Separate out a small pile of strawberry pieces for topping and set aside. 

In a mixing bowl, toss the rest of the strawberries with 1 tablespoon of the sugar. 

Spread the strawberries out on the baking parchment lined baking pan. 

Roast in the preheated oven for about 15-20 minutes. Remove from the oven and set aside to cool. 

Meanwhile, in large bowl whisk together the flour, baking powder and the rest of the sugar.  

In another mixing bowl, whisk together the butter, egg, milk and vanilla.

Add your cooled roasted strawberries along with any syrup that has been created to the flour bowl and toss gently to coat.  

Add the wet ingredients to the flour mixture and folded until just blended. 

Spoon into your prepared muffin cups, topping each with some of the reserved strawberries.

Bake for 20-25 minutes or until the muffins are golden.

Transfer from the oven to a wire rack and leave to cool for a few minutes. Remove from the pan. 

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday. Check out all the muffin recipes we are sharing!

• ABC Muffins from A Day in the Life on the Farm
• Banana Cream Cheese Muffins from Passion Kneaded
• Panettone Muffins from Karen's Kitchen Stories
• Raspberry Muffins from A Messy Kitchen
• Roasted Strawberry Muffins from Food Lust People Love
• Sourdough Birthday Cake Muffins from Zesty South Indian Kitchen
• Strawberry Ricotta Jumbo Muffins with Ricotta Glaze from Jolene's Recipe Journal

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Small Batch Strawberry Jam

This small batch strawberry jam is so much better than store bought. Made with just strawberries, sugar and lemon, it's so quick and easy, you may never buy strawberry jam again! I know I won't. 

Last year my close friend group was hosting a shower for one of our daughters who was getting married. We decided on an “afternoon tea” theme which everyone loves. 

I volunteered to make mini scones, jam, clotted cream and blood orange curd. The clotted cream was an absolute nightmare so in comparison, everything else was super easy. Especially the jam! I called it Sweet as Audrey Strawberry Jam on the labels in honor of our beautiful bride to be. 

Small Batch Strawberry Jam

This recipe makes two full pint jars and about 2/3 of a third pint. 

Ingredients

3 lbs or 1.36kg fresh strawberries

1/2 teaspoon fine sea salt 

4 cups or 800g white sugar

1/3 cup or 80ml fresh lemon juice

Zest from 2 lemons

Method

Remove the hulls and green tops from the strawberries. Rinse them with cool water. 

Slice the strawberries and put them in a large pot and sprinkle them with the salt. 

Add in the sugar and leave to macerate for at least 30 minutes. 

Cook over a medium heat, stirring constantly and bring the strawberries to the boil.

Once boiling, add the lemon juice and zest.

Boil for about 15 minutes, or until the jam reaches the setting temperature of 220°F or 104°C.

Stir often, to make sure the jam doesn’t burn.

Ladle into sterilized jars, screw the lids on and turn the jars upside down. Leave to cool, retightening the lids occasionally.

Once cooled, turn the jars right side up. The lids should pop in. Refrigerate any that have not. 

Enjoy on scones or buttered toast! 

Welcome to the 10th edition of Alphabet Challenge 2025, brought to you by the letter J. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the J recipes below:

• Sneha’s Recipe: Jeerem Meerem Powder/Cladin Masala-Homemade 
• Blogghetti: Easy Crock Pot Chicken Jambalaya 
• Mayuri’s Jikoni: Armenian Jajukh Salad 
• Jolene’s Recipe Journal: Creamy Jalapeño Corn 
• Food Lust People Love: Small Batch Strawberry Jam 
• A Messy Kitchen: Jollof Rice 
• Karen’s Kitchen Stories: Thai-Style Turkey and Jasmine Rice Soup 
• A Day in the Life on the Farm: Jamaican Jerk Chicken 
• Culinary Cam: Inspired by a One-Word Text: Jjamppong 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Jalapeño Canned Tomato Salsa 
• Magical Ingredients: Jalapeño Popper Dip

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream 

F. Fish Sauce Roasted Chicken 

G. Extra Herby Gremolata 

H. Smoked Herring Spread 

I.  Fresh Cherry Ice Cream 

J. Small Batch Strawberry Jam – this post!

 

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Fresas con Crema - Strawberries and Mexican Cream

Fresas con Crema is a simple and delicious dessert made from strawberries and Mexican cream, known as crema, a rich store-bought dairy product prepared with two ingredients, heavy cream and buttermilk.

Crema is often used as a topping for savory dishes like tacos, chimichangas or as one of the fillings in burritos but it is also excellent in sweet dishes, like this one, or as a topping for fruit tarts. It’s quite rich and a little bit tangy but less tart than our sour cream, more like crème fraiche.

In Texas, just about every supermarket carries crema, sometimes even from a selection of producers, including a store brand. I've discovered that some are more tangy, even a bit salty, and some are more mild. I actually did that research looking for/hoping to find a crema that I could substitute for clotted cream. 

Some might have done okay but I was responsible for bringing said clotted cream to a bridal shower and, well, I didn't want to let the side down. After all, if you are putting clotted cream on a scone, it's right out there for everyone to judge. I ended up making my own which is a whole 'nother nightmare I might share with you some day. 

Fresas con Crema - Strawberries and Mexican Cream

If Mexican crema isn’t available in your local store, you can substitute clotted cream. You can also sub in sour cream or crème fraiche and skip or reduce the amount of lime, if desired. This may mean that your cream will need a little longer to “set” but it will still taste delicious. 

Ingredients to serve four

1 cup or 200g Mexican crema

1/2 cup or 120ml heavy cream

3 tablespoons sweetened condensed milk, plus extra for drizzling, if desired

1 tablespoon fresh lime juice 

1 teaspoon vanilla extract

3 cups or 440g (weight after hulling) chopped fresh strawberries, plus 4 more for garnish, if desired.

Method

Divide the chopped strawberries among 4 serving dishes or ramekins. 

In a small bowl, whisk the crema, heavy cream, sweetened condensed milk, lime juice and vanilla.

Top the strawberries with the cream mixture and quickly stir a little to mix it with some of the chopped strawberries. It starts to firm up immediately so do not tarry. 

To garnish with the extra strawberries, you can simple pop one on top each of the bowls, or carefully make slices in the berry, leaving the hull intact, then press gently down to fan the slices out. 

Drizzle the tops with a little more condensed milk, if desired. Serve immediately or keep chilled until ready to serve. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with strawberries! Many thanks to our host, Sue of Palatable Pastime. Check out the links below:

• Strawberry Breakfast Pastry from Palatable Pastime
• Strawberry Smoothie from A Day in the Life on the Farm
• Triple Berry Greek Yogurt Parfait from Amy's Cooking Adventures
• Strawberry Hazelnut Crostini from Mayuri’s Jikoni
• Homemade Strawberry Crush from Sneha's Recipe
• Fresas con Crema from Food Lust People Love
• Strawberry Cheesecake Bars from Karen's Kitchen Stories
• Strawberry Chia Seed Pudding from Cook with Renu
• Braising Greens in Strawberry-Honey Vinaigrette from Culinary Cam

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Strawberry Jam Muffins #MuffinMonday

Sticky jam turns these strawberry jam muffins into the most delightful treat you’ll want to serve upside down, since the jam bakes on the bottom! 

This upside down muffin recipe happened purely by accident but OMG, it was a happy accident, perhaps not quite as important as the discovery of penicillin, post-it notes or Teflon, but definitely more delicious. 

I have to admit that at first I was horrified thinking that the muffin was raw on the bottom. Nope, it was just stuck to the pan a little because of the jam falling to the bottom of the muffin batter. A small jiggle all around with a spatula soon loosened it and that’s when I discovered how lovely they were. 

A good friend came by just after I’d baked them so I sent him on his way with one. He came back today to ask exactly what it was that I had given him because it was SO GOOD. "An upside down muffin!" I exclaimed. Personally, I ate two back-to-back. No kidding. 

Strawberry Jam Muffins (Small Batch)

This recipe makes six regular sized muffins but it is easily doubled to make 12. Make sure to grease your muffin pan well with some canola oil. I pour a little in one or two of the muffin cups then use a pastry brush to make sure the bottom and sides are coated.

Ingredients for six muffins

1 cup or 125g flour

2/3 cup or 132g golden caster sugar (sub regular sugar if you can't find the golden)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup or 120ml minus 1 tablespoon milk (*instructions below)

1 tablespoon lemon juice

3 tablespoons or 45ml canola or other light oil, plus extra for oiling the pan

1 large egg

1/4 cup or 70g strawberry jam, plus a little extra for topping, if desired

*Put your lemon juice in a measuring vessel and then add milk up to the 1/2 cup or 120ml mark. Set aside.

Method

Preheat oven to 350°F or 180°C. Generously grease cups and top of a 6-cup muffin pan or just 6 cups of a bigger muffin pan.

Whisk your flour, sugar, baking powder, baking soda and salt together in a large bowl.

In another bowl, whisk together your soured milk, oil and egg.

All at once, add the wet ingredients to the dry. 

Gently fold just until dry ingredients are moistened. There may be little bits of flour showing and that's just fine. Spoon the strawberry jam on to the batter.

Gently swirl it in. You want ribbons of jam, not a homogenous batter. Unless you personally want a homogeneous batter. I am not here to tell you how to live your life.

Divide your batter relatively evenly between the 6 greased muffin cups. Top with a little more jam on each one.

Bake the muffins for 22-27 minutes in your preheated oven, or until they are golden on top and a toothpick comes out clean.

Remove the pan from the oven and let the muffins cool for a few minutes on a wire rack. 

Run a spatula around the sides and loosen the bottom to remove the muffins from the pan and put them onto the wire rack. I put mine top down so they flattened a bit. Still light and fluffy inside. And, oh, that glorious sticky bottom. 

Enjoy!

It's the last Monday of the month so that means it's time to celebrate Muffin Monday once again. Check out the lovely recipe links below:

• Cereal Milk Muffins from Karen's Kitchen Stories
• Cheeseburger Mini Muffins from Jolene's Recipe Journal
• Millet and Oat Pecan Muffins (GF) from A Messy Kitchen
• Savory Cottage Cheese Breakfast Muffins from A Day in the Life on the Farm
• Strawberry Jam Muffins from Food Lust People Love
• Sugar Free Sourdough Banana Apple Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Classic Eton Mess

A Classic Eton Mess has three essential ingredients, beautifully ripe strawberries, meringue and whipped cream. It can easily be made with store-bought meringues, for a simple yet lovely dessert, pretty enough for company.

The folklore behind the quintessential English dessert, Eton Mess, is that it was created when a group of Etonians, students at that famous school, were headed out for a picnic, a meringue topped with whipped cream and berries stashed in the car. The story goes that one of their dogs stepped on the dessert, crushing the meringue and generally making a mess of it. They ate it anyway and declared it delicious.

But if Wikipedia is to be believed, the truth is rather less romantic. The classic Eton mess was first mentioned in print back in 1893. To quote that source, “Eton mess was served in the 1930s in the school’s ‘sock shop’ (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition. An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.”

Classic Eton Mess

This can be made in one big bowl from which you will serve with a spoon or in six individual bowls. The pistachios are not traditional but they add a lovely pop of green to the Classic Eton Mess. If you are making your own meringues, start one day ahead of assembling and serving this dessert to leave plenty of time for the meringues to dry out and get crunchy. 

Ingredients

1 1/2 lbs or 680g ripe strawberries

1/2 cup or 100g sugar

Pinch salt

1­-2 tablespoons orange liqueur (e.g. Triple Sec, Cointreau or Grand Marnier)

1 1⁄2 cups or 360ml whipping cream 

18 small meringues­ - homemade or store-bought 

2 tablespoons pistachio slivers, optional

Method

Hull and chop the strawberries roughly.

Put half of the chopped strawberries in a small pot with the sugar, a good pinch of salt and a tablespoon of water. 

Cook over a medium heat for about 3­-4 minutes, crushing the strawberries lightly with a fork or potato masher when they start to soften. Cook at a low boil for another 3­-4 minutes, until the strawberries and syrup that is created have thickened somewhat.

Put the hot strawberries in a heatproof bowl, stir in the orange liqueur and leave to cool. 

Stir in the rest of the strawberries. Cover with cling film and refrigerate until completely chilled.

Once the strawberries are cold, whip the cream into stiff peaks. Divide it in half and fold one quarter of the strawberries into half of the cream.

To serve, make small layers from the bottom: 

1. strawberries 

2. pink cream (with strawberries)

3. 2 small meringues, crumbled roughly 

4. white cream (plain)

5. strawberries 

6. slivered pistachios (if desired) and a whole mini meringue on top.

Enjoy! 

It’s Sunday FunDay and what could be more fun than some great dessert recipes. Check them all out below. Many thanks to our host, Sneha of Sneha’s Recipe. 

• Alle Balle Recipe by The Mad Scientist's Kitchen
• Berry Galette by Karen’s Kitchen Stories
• Bread Rasmalai by Sneha’s Recipe
• Classic Eton Mess by Food Lust People Love
  
• Patriotic Jello Bars by A Day in the Life on the Farm
• Strawberry Glaze Pie by Palatable Pastime
• Strawberries and Cream by Mayuri’s Jikoni
• Whisky Barrel Cake by Amy's Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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