Strawberry Shortcake Muffins
Delightful muffins bursting with sweet strawberries, perfect for brunch or dessert.
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.
Notes
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.