Strawberry Shortcake Muffins
Delicious and moist strawberry shortcake muffins that bring the flavors of summer to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 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 your oven to 375°F (190°C).
- Mix together the flour, baking powder, sugar, and salt in a big mixing bowl.
- Combine wet ingredients: whisk the melted butter, milk, eggs, and vanilla extract in another bowl.
- Combine the wet and dry mixtures gently, using a spatula or wooden spoon until just combined.
- Fold in the diced strawberries carefully to avoid smashing them.
- Fill the muffin tin cups about 2/3 full with batter.
- Bake for 18-22 minutes or until golden brown.
- Cool the muffins in the pan for 5-10 minutes before transferring to a wire rack.
Notes
For variations, consider adding chocolate chips, lemon zest, or nuts for added flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry shortcake, muffins, dessert, breakfast, baking