why make this recipe
Strawberry Shortcake Muffins are quick to make. They use fresh strawberries and simple pantry items. These muffins are light, sweet, and good for breakfast or snack. They make friends and family happy with little work.
introduction
These muffins mix soft cake and fresh fruit in one bite. The recipe is easy and uses common ingredients. If you like fruity treats, try this mango-strawberry smoothie recipe for a quick drink to go with your muffins.
how to make Strawberry Shortcake Muffins
You mix dry ingredients in one bowl and wet in another. Then fold them together gently. Add the diced strawberries last so they do not break. Scoop the batter into muffin cups and bake until golden. Cool a little, then dust with powdered sugar.
Ingredients :
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)
Directions :
Preheat 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 Strawberry Shortcake Muffins
Serve warm or at room temperature. Dust with powdered sugar just before serving. You can split one and add a little whipped cream and extra sliced strawberries. They pair well with coffee, tea, or a cold fruit drink.
how to store Strawberry Shortcake Muffins
Cool muffins completely before storing. Keep them in an airtight container at room temperature for 1–2 days. For longer storage, freeze in a sealed bag up to 2 months. Thaw at room temperature or warm in a low oven.
tips to make Strawberry Shortcake Muffins
- Do not overmix the batter. Mix until you no longer see dry flour.
- Fold strawberries in gently to avoid crushing.
- Use room temperature egg and milk for a smooth batter.
- Fill muffin cups about 2/3 full for a good dome.
- Check muffins at 18 minutes; ovens vary.
variation (if any)
- Add 1/4 cup sour cream for a moister muffin.
- Stir in a handful of mini white chocolate chips for sweetness.
- Replace half the strawberries with blueberries for mixed berry muffins.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding in. This prevents extra moisture.
Q: Can I make these dairy-free?
A: Yes. Use a plant milk and a dairy-free butter or oil. The texture will be similar.
Q: How do I stop strawberries from sinking?
A: Toss diced berries in a teaspoon of flour before folding them in. This helps them stay in the batter.
Q: Can I make mini muffins?
A: Yes. Bake mini muffins for about 10–14 minutes. Watch closely to avoid overbaking.
Q: Can I use frozen strawberries straight from the freezer?
A: It is better to thaw and drain them first. Frozen berries can add too much moisture and make the batter heavy.
Strawberry Shortcake Muffins
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously light and sweet muffins filled with fresh strawberries, perfect for breakfast or a snack.
Ingredients
- 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)
Instructions
- Preheat 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 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.
Notes
Do not overmix the batter and use room temperature ingredients for the best texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
