Strawberry Shortcake Muffins are a delightful combination of sweet strawberries, fluffy muffins, and buttery goodness. Perfect for brunch or a light dessert, these muffins capture the essence of summer with their vibrant colors and fresh flavors. Just imagine biting into a warm muffin, the juicy strawberries bursting with sweetness, while the fluffy texture melts in your mouth. These muffins are sure to impress your family and friends.
As you savor each bite, the sweet aroma and luscious taste will transport you to a sunny picnic. In this article, we’ll explore the simple steps to create these delicious muffins, from gathering your ingredients to serving suggestions and creative variations. Let’s get started on making Strawberry Shortcake Muffins that everyone will love!
Why You’ll Love This Recipe
- Uses fresh, ripe strawberries for a burst of flavor.
- Quick and easy to prepare, perfect for busy bakers.
- Nutritious and satisfying with wholesome ingredients.
- Versatile – enjoy them for breakfast, snacks, or dessert.
- Visually appealing with a dusting of powdered sugar.
These muffins are sure to become a favorite!
Preparation and Cooking Time
- Total time: 30-40 minutes
- Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Note that times may vary.
Ingredients You’ll Need
- 2 cups all-purpose flour (sifted)
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries (hulled and diced)
- 2 tbsp powdered sugar (for dusting)
How To Make Strawberry Shortcake Muffins
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Gently fold in the diced strawberries, being careful not to overmix the batter or crush the berries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
How to Serve
- Present muffins on a pretty platter or muffin stand for a special touch.
- Pair them with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Serve warm and allow 2-3 muffins per person.
- Enjoy with a cup of tea or coffee for a delightful treat.
These muffins are a fantastic addition to any gathering!
Additional Tips
- For extra flavor, add a splash of lemon juice or zest to the batter.
- Customize with your favorite fruits like blueberries or raspberries.
- Serve with a dollop of whipped cream for a classic touch.
Recipe Variations
- Lemon Poppy Seed Muffins: Substitute a little lemon juice and zest for a zesty twist.
- Chocolate Chip Strawberry Muffins: Add chocolate chips to the batter for a sweet contrast.
- Whole Wheat Strawberry Muffins: Use whole wheat flour for a healthier version.
Freezing and Storage
- Storage: Keep muffins in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooled muffins in a freezer-safe container or bag, separating layers with parchment paper. They will stay good for up to 3 months.
Special Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
FAQ’s
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the batter.
2. Are these muffins healthy?
They include fresh ingredients and can be adjusted for nutritional needs, making them a great option in moderation.
3. Can I prepare these muffins ahead of time?
Absolutely! You can make them a day in advance and store them in the fridge or freeze for later.
4. Can I customize the flavors?
Yes! Add different fruits, nuts, or spices based on your preference.
5. Can I cook these in a different way?
You can try baking them in a toaster oven or using a convection oven for a slightly different texture.
Conclusion
Strawberry Shortcake Muffins offer a delightful blend of taste and texture, making them the perfect treat for any occasion. With their vibrant flavor and easy preparation, you’ll find yourself reaching for this recipe time and again. Whether for a casual breakfast or a festive gathering, these muffins will always impress. So gather your fresh ingredients and get ready to create a delicious batch that will leave everyone smiling!
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Strawberry Shortcake Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (sifted)
- 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
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh strawberries (hulled and diced)
- 2 tbsp powdered sugar (for dusting) Dust before serving
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Gently fold in the diced strawberries, being careful not to overmix the batter or crush the berries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
