Strawberry Shortcake Muffins Recipe

Introduction

These Strawberry Shortcake Muffins are a delightful twist on a classic dessert, perfect for breakfast or a sweet snack. Soft, moist, and bursting with fresh strawberries, they offer a deliciously tender crumb with a hint of vanilla. Dust them with powdered sugar for an extra touch of sweetness.

Ingredients

• 2 cups all-purpose flour (sifted)
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup unsalted butter (melted and cooled)
• 1 large egg (room temperature)
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh strawberries (hulled and diced)
• 2 tbsp powdered sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with butter.
2. Step 2: In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Carefully fold in the diced strawberries, being gentle to prevent crushing them.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter.
• Substitute fresh strawberries with frozen ones if fresh are out of season, but do not thaw them before adding.
• Use buttermilk instead of whole milk for a tangier taste and tender crumb.
• To make these muffins dairy-free, replace butter with coconut oil and use a plant-based milk.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or in a preheated oven at 325°F (165°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but do not thaw them before folding into the batter to prevent excess moisture that can affect the texture.

What can I do if I don’t have vanilla extract?

If you don’t have vanilla extract, you can omit it or substitute with a small amount of almond extract or a teaspoon of lemon zest for a different but pleasant flavor.

Strawberry Shortcake Muffins Recipe

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★★★★★

4.8 from 50 reviews

These Strawberry Shortcake Muffins are a delightful twist on the classic dessert, combining moist, fluffy muffins bursting with fresh strawberry pieces. Perfect for breakfast, brunch, or a sweet snack, they are easy to make with simple ingredients and topped with a light dusting of powdered sugar for that extra touch of sweetness.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (sifted)
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1/3 cup unsalted butter (melted and cooled)
• 1 large egg (room temperature)
• 3/4 cup whole milk
• 1 tsp vanilla extract

Fruit

• 1 cup fresh strawberries (hulled and diced)

Topping

• 2 tbsp powdered sugar (for dusting)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup with butter to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt until they are evenly combined and aerated.
3. Combine wet ingredients: In a separate bowl, whisk the melted and cooled unsalted butter, room temperature egg, whole milk, and vanilla extract until the mixture is smooth and homogenous.
4. Mix wet and dry ingredients: Pour the wet ingredients into the bowl containing the dry ingredients. Gently fold them together using a spatula until just combined to avoid overmixing, which can toughen the muffins.
5. Add strawberries: Carefully fold in the diced fresh strawberries, taking care not to crush them to retain their texture and flavor within the batter.
6. Fill muffin cups: Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full to allow space for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
8. Cool and dust: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely. Before serving, dust the tops lightly with powdered sugar for a classic finishing touch.

Notes

• Do not overmix the batter, as it can make the muffins dense and tough.
• Ensure the butter is melted and cooled to avoid cooking the egg during mixing.
• Fresh strawberries give the best flavor; if using frozen, thaw and drain excess moisture before folding in.
• These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
• Reheat gently in the microwave for 10-15 seconds for a fresh-baked feel.

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