Strawberry Shortcake Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add strawberries: Carefully fold in the diced fresh strawberries, taking care not to crush them to retain their texture and flavor within the batter.
- Fill muffin cups: Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full to allow space for rising.
- 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.
- 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.
Keywords: strawberry muffins, strawberry shortcake, breakfast muffins, fresh strawberry muffins, easy baking recipe, summer fruit muffins
Find it online: https://tastewithamy.com/strawberry-shortcake-muffins-recipe/
