Strawberry Shortcake Muffins
Delight in these moist and fluffy strawberry shortcake muffins bursting with fresh strawberries and a hint of vanilla—perfect for breakfast or an afternoon treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk melted butter, milk, eggs, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Fold in the chopped strawberries carefully.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Sprinkle coarse sugar on top of each muffin if desired.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra indulgence, serve muffins warm with a dollop of whipped cream or cream cheese frosting.
Find it online: https://justhealthybites.com/strawberry-shortcake-muffins/