Strawberry Shortcake Muffins
Delight in these moist and fluffy strawberry shortcake muffins that combine fresh strawberries with a tender crumb, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1/4 cup powdered sugar (optional for dusting)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, buttermilk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
- Fold in the diced strawberries carefully to avoid breaking them up too much.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- If desired, dust the tops with powdered sugar before serving.
Notes
For an extra burst of flavor, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Find it online: https://cubaqueen.com/strawberry-shortcake-muffins/