Heat oven to 450°F. On a sheet tray, toss berries with the oil, honey, salt & pepper, and rosemary. Roast for about 15-20 minutes or until thick & jammy, being careful to not let juices burn. Put in a small bowl and allow to cool (I pop mine in the freezer for a few minutes to expedite this process).

Reduce oven temp to 350°F.

Meanwhile, while the berries are roasting, combine the sugar with the vanilla bean seeds (if using) with your fingers, breaking up the clumps and dispersing evenly. In a large bowl combine the flour, vanilla sugar, baking powder, salt, and rosemary. Stir with a whisk to combine well.

In a separate bowl whisk your eggs lightly with a fork, just to make them homogenous. Add your buttermilk, butter, vanilla extract, and the roasted strawberries along with their jammy juices. Stir to combine thoroughly.

Add the wet ingredients to the dry, and stir to just combine so that no dry bits remain. Don’t worry about lumps, and don’t over stir. You want your muffins to be tender!

Lightly grease a muffin tin and fill the cups almost to the top but not quite. I used a 1/3 cup measure for my tin.

Bake for about 30 minutes or until muffins are golden and a cake tester or paring knife inserted in the center comes out clean. Cool for a few minutes in the pan, and then transfer to a wire rack to finish cooling to your desired eating temperature! (I like them almost hot…with butter. And of course a cup of magical, herbal tea.)