Description
Enjoy the taste of summer with strawberry shortcake muffins—irresistibly joyful treats packed with fresh strawberries that capture the feeling of sunlit afternoons.
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
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the melted butter, egg, milk, and vanilla until smooth.
4. Gently combine the wet and dry ingredients, being careful not to overmix.
5. Fold in the fresh strawberries very gently to maintain their shape.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20–25 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Dust them with powdered sugar before serving for an extra special touch.
Notes
Ensure all ingredients are at room temperature before starting.
Gently fold in the strawberries to prevent them from bleeding into the batter.
Don’t overmix the batter to keep the muffins light and fluffy.
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg