Description
These Irresistible Strawberry Shortcake Muffins offer a delightful combination of tender, biscuit-like crumb and juicy strawberries, perfect for breakfast, as a snack, or a light dessert.
Ingredients
2 cups All-purpose flour
1/2 cup Granulated sugar
1 Tablespoon Granulated sugar (for sprinkling)
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsalted butter (melted and cooled slightly)
1 large Egg
1 cup Buttermilk (room temperature)
1 teaspoon Vanilla extract
1 1/2 cups Fresh strawberries (hulled and diced into small pieces)
1/4 cup Heavy cream (optional, for brushing)
Instructions
- Preheat oven to 400°F (200°C) and line a muffin tin with paper liners
- In a large bowl, whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt
- In another bowl, whisk melted butter, egg, buttermilk, and vanilla until smooth
- Combine wet ingredient mixture into dry ingredients, mixing gently until just combined
- Fold in diced strawberries gently
- Fill muffin liners about 2/3 full with batter
- Brush tops with heavy cream and sprinkle with remaining sugar
- Bake for 5 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake an additional 15-20 minutes until a toothpick comes out clea
- Let cool in the pan for 5-10 minutes before transferring to a wire rack
Notes
Avoid overmixing the batter to keep muffins tender.
Toss strawberries with flour to prevent them from sinking.
Muffins may be frozen for up to 3 months for later enjoyment.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 17 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg