Description
Delicious and moist Strawberry Shortcake Muffins bursting with fresh strawberry flavor, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- 3/4 cup granulated sugar (150g)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (115g)
- 3/4 cup milk (180ml)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 to 1 1/2 cups fresh strawberries, diced (150-225g)
- Optional: coarse sugar for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with muffin liners.
- Rinse your fresh strawberries, ensuring you remove any dirt. Dice them into small, bite-sized pieces and pat them dry.
- In a small saucepan, gently melt the butter over low heat. Allow it to cool slightly.
- In a mixing bowl, sift together the flour, baking powder, salt, and granulated sugar.
- In another bowl, whisk the eggs until beaten; add the milk, vanilla extract, and slightly cooled melted butter. Stir to combine.
- Pour the wet mixture into the dry ingredients, and gently stir with a spatula until just combined.
- Carefully fold in the diced strawberries, distributing evenly without crushing them.
- Using a spoon, fill the muffin cups about 3/4 full. Sprinkle coarse sugar on top if desired.
- Bake in your preheated oven for 20-25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack.
Notes
These muffins can be made ahead of time and stored in the fridge for freshness. Consider adding blueberries or nuts for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg