Description
These Strawberry Shortcake Muffins are tender, fluffy, and packed with juicy strawberries. They taste just like a strawberry shortcake in muffin form, perfect for breakfast or a sweet snack.
Ingredients
- All-purpose flour – 2 cups
- Baking powder – 2 tsp
- Baking soda – 1/2 tsp
- Salt – 1/4 tsp
- Granulated sugar – 1/2 cup
- Unsalted butter (melted) – 1/2 cup
- Buttermilk – 1 cup
- Egg – 1
- Vanilla extract – 1 tsp
- Fresh strawberries (chopped) – 1 1/2 cups
- Coarse sugar (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix together the melted butter, buttermilk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups and sprinkle the tops with coarse sugar, if using.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh, ripe strawberries for best flavor and texture.
- Do not overmix the batter to ensure tender muffins.
- You can freeze leftover muffins for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
