Strawberry Shortcake Muffins
A delightful twist on the classic dessert, perfect for breakfast, brunch, or a light snack, featuring juicy strawberries and a hint of vanilla.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- 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)
- 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).
- Prepare a muffin tin with paper liners or grease lightly with cooking spray.
- Mix the dry ingredients: flour, baking powder, sugar, and salt in a large mixing bowl.
- Combine the wet ingredients: melt butter, then add milk, eggs, and vanilla extract, whisking until smooth.
- Combine wet and dry ingredients, folding gently until just combined.
- Fold in the diced strawberries.
- Scoop batter into muffin cups about 2/3 full.
- Sprinkle with coarse sugar if desired.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Serve with whipped cream or vanilla ice cream for added indulgence. Freezes well for up to a month when wrapped tightly.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, muffins, dessert, summer, baking