Strawberry Shortcake Muffins
Indulge in the delightful fusion of classic dessert and breakfast with these Strawberry Shortcake Muffins! Packed with juicy, diced fresh strawberries and a tender, buttery crumb, these muffins bring the nostalgic flavors of strawberry shortcake to your morning routine. Perfectly golden and slightly sweet, they’re easy to whip up with simple pantry staples like all-purpose flour, vanilla extract, and milk. Each muffin is a handheld treat, ideal for on-the-go mornings or as a charming addition to brunch spreads. For an extra touch of decadence, top them with whipped cream and a dusting of powdered sugar to recreate that iconic strawberry shortcake vibe. Ready in just 35 minutes, this recipe yields 12 muffins bursting with fruity freshness, making it a must-try for strawberry lovers. Whether served warm or at room temperature, these muffins are as satisfying as they are visually stunning!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1.25 cups Fresh strawberries, diced
- 1 cup Heavy cream (optional, for garnish)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Melt the butter in the microwave or over low heat on the stovetop. Allow it to cool slightly.
In a medium bowl, whisk together the melted butter, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; do not over-mix, as this will lead to dense muffins.
Fold the diced strawberries into the batter, distributing them evenly.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the tin and place them on a wire rack to cool completely.
If desired, whip heavy cream with powdered sugar to soft peaks and use it as a topping once the muffins have cooled, mimicking the flavors of strawberry shortcake.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 382.5 g | 139% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 188.1 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 444 mg | 34% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
