Strawberry Shortcake Muffins
Soft and fluffy muffins bursting with juicy strawberries, perfect for mornings or any time treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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)
- 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 400°F (200°C).
- Prep the muffin tin by lining it with paper liners or greasing it with butter or cooking spray.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Combine wet ingredients: In another bowl, mix the melted butter, milk, vanilla extract, and eggs until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Incorporate strawberries: Fold in the diced strawberries carefully.
- Fill the muffin tin by dividing the batter evenly among the muffin cups.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Serve warm with whipped cream or vanilla ice cream; store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, strawberry, breakfast, dessert, baking