Strawberry Shortcake Muffins
Soft and fluffy strawberry shortcake muffins filled with juicy berries and a light buttery crumb. A perfect balance of sweetness and freshness for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10-12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup milk or buttermilk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 2 tbsp coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix eggs, milk, melted butter, and vanilla extract until combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in diced strawberries carefully.
- Divide batter evenly into muffin cups, filling about three-quarters full.
- Sprinkle coarse sugar on top if desired.
- Bake for 18-22 minutes until golden and a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Do not overmix batter to keep muffins light and fluffy.
- Drain strawberries well if using frozen.
- Add lemon zest for a bright flavor boost.
- Store at room temperature for 2 days or refrigerate up to 4 days.
- Freeze muffins for up to 2 months.
- Serve with whipped cream for a dessert-style treat.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Find it online: https://thefamilycooking.com/strawberry-shortcake-muffins/
