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Strawberry Shortcake Muffins Recipe

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4.4 from 12 reviews

These Strawberry Shortcake Muffins are a delightful twist on the classic dessert, combining tender, fluffy muffin texture with the fresh, sweet burst of diced strawberries. Perfect for breakfast, brunch, or a sweet snack, these muffins are easy to prepare and bake with simple ingredients and a moist, flavorful crumb.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • 3/4 cup granulated sugar (150g)
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted (115g)
  • 3/4 cup milk (180ml), whole or 2%
  • 1 teaspoon vanilla extract
  • 2 large eggs

Fruit

  • 1 to 1 1/2 cups fresh strawberries, diced (150-225g)

Optional

  • Coarse sugar for sprinkling on top

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Dice fresh strawberries and pat them dry with a paper towel to remove excess moisture. Melt the butter and allow it to cool slightly to avoid cooking the eggs later.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, salt, and granulated sugar into a large mixing bowl to ensure even distribution and to aerate the flour for a lighter muffin.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vanilla extract, and the cooled melted butter until fully combined and smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently stir just until combined; the batter will be thick and slightly lumpy — do not overmix to keep muffins tender.
  5. Fold in Strawberries: Carefully fold the diced strawberries into the batter, distributing them evenly but gently to avoid breaking them up and turning the batter pink.
  6. Fill Muffin Cups: Spoon the batter into muffin cups, filling each about three-quarters full to allow room for rising. If desired, sprinkle coarse sugar on top for added crunch and sweetness.
  7. Bake: Bake in the preheated oven for 20 to 25 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
  8. Cool and Serve: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for best flavor and texture.

Notes

  • Patting the strawberries dry prevents excess moisture, which keeps the muffins from becoming soggy.
  • Do not overmix the batter to ensure tender muffins with a light crumb.
  • Coarse sugar on top adds a pleasant crunchy texture and a bit of sparkle but is optional.
  • Fresh strawberries provide the best flavor, but frozen diced strawberries can be used if thawed and drained well.
  • These muffins are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

Find it online: https://lauracooks.com/strawberry-shortcake-muffins-recipe/