Strawberry Shortcake Muffins
Fluffy and buttery strawberry shortcake muffins perfect for breakfast or a snack, capturing the taste of summer with fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- 3/4 cup granulated sugar (150g)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (115g)
- 3/4 cup milk (180ml), whole or 2%
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 to 1 1/2 cups fresh strawberries, diced (150-225g)
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or cooking spray.
- Dice the fresh strawberries and pat them dry with a paper towel to remove excess moisture.
- Sift together the flour, baking powder, salt, and 3/4 cup sugar in a large bowl.
- Whisk together the eggs, milk, vanilla extract, and melted butter in another bowl until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; the batter should remain thick and slightly lumpy.
- Fold in the diced strawberries carefully, ensuring they are evenly distributed.
- Fill each muffin cup about 3/4 full with batter, and sprinkle coarse sugar on top if desired.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Notes
Use room temperature ingredients for better blending. Avoid overmixing the batter to keep muffins light and fluffy.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://www.simplefamilydishes.com/strawberry-shortcake-muffins/