Strawberry Shortcake Muffins
Delicious strawberry shortcake muffins blend sweet strawberries with a fluffy muffin texture, perfect for breakfast, brunch, or as a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (sifted)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/3 cup unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup fresh strawberries (hulled and diced)
- 2 tablespoons powdered sugar (for dusting) Dust on top before serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease each cup with butter.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, room-temperature egg, whole milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined, being careful not to overmix.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar just before serving.
Notes
For an extra indulgent treat, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to three days, or freeze for up to three months.