Strawberry Shortcake Muffins
Indulge in soft, fluffy muffins bursting with the vibrant sweetness of fresh strawberries. Perfect for breakfast or an afternoon treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (sifted) Sifted for best results
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 3/4 cup whole milk Can substitute with almond milk
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh strawberries (hulled and diced) Fresh strawberries offer the best flavor
- 2 tbsp powdered sugar (for dusting) For serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, combine the melted butter, egg, milk, and vanilla extract. Whisk until smooth and fully incorporated.
- Pour the wet ingredients into the dry mixture, folding gently until just combined. Be careful not to over mix.
- Gently fold in the diced strawberries until evenly distributed.
- Divide the batter among the muffin cups, filling each about 2/3 full.
Baking
- Bake for 20-25 minutes or until golden brown. A toothpick inserted into the center should come out clean.
- Allow muffins to cool for 5 minutes in the pan before transferring them to a wire rack.
- Dust with powdered sugar before serving for that extra touch.
Notes
Storage: Keep in an airtight container at room temperature for up to three days, or freeze for up to three months. To reheat, microwave for 15-20 seconds or warm in a 350°F oven for 5-7 minutes.