Description
Deliciously moist strawberry shortcake muffins that combine the softness of muffins with the lusciousness of strawberry shortcakes, perfect for any occasion.
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 your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with butter to prevent sticking.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, combine the melted butter, egg, milk, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry mixture and gently fold until just combined—avoid overmixing!
- Carefully fold in the diced strawberries.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Store in an airtight container for up to three days or freeze for up to three months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American