Description
Delicious strawberry shortcake muffins that are fluffy, sweet, and bursting with juicy strawberries—perfect for breakfast or a sweet snack.
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 your muffin tin with paper liners or grease lightly.
- Mix the dry ingredients: flour, baking powder, sugar, and salt, in a large bowl.
- Combine the wet ingredients in another bowl: melted butter, milk, vanilla extract, and eggs.
- Pour the wet ingredients into the dry mixture and mix gently until just combined.
- Add the diced strawberries and gently fold them into the batter.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool for about 5 minutes in the tin, then transfer to a wire rack.
Notes
Serve fresh with a dollop of whipped cream or vanilla ice cream for indulgence. Can also be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, muffins, shortcake, dessert, breakfast