Description
Delight in these moist and dense Strawberry Shortcake Muffins, bursting with juicy sweet strawberries and topped with a crisp sprinkle of sugar for a perfect balance of soft and crunchy textures. Ideal for breakfast or a sweet snack, these muffins combine the classic flavors of strawberry shortcake in a convenient handheld form.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated white sugar
- 1 tablespoon granulated white sugar (for topping)
Wet Ingredients
- 1/2 cup butter (cold, cut into small pieces)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Fruit
- 1 cup strawberries (chopped into 1 inch pieces)
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350°F (180°C). Grease or line 12 medium-sized muffin cups with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Incorporate Butter: Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it reaches a crumbly texture, similar to coarse crumbs.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Mix Batter: Pour the wet mixture into the dry crumbly ingredients. Stir gently until just combined; the batter will be lumpy and that’s perfectly fine to keep the muffins tender.
- Add Strawberries: Carefully fold the chopped strawberries into the batter without overmixing to preserve their freshness.
- Fill Muffin Cups and Top: Evenly distribute the batter between the 12 prepared muffin cups. Sprinkle the remaining tablespoon of granulated sugar on top of each to create a sugary crust as they bake.
- Bake: Place the muffin pan in the oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool before serving to ensure they set properly and maintain their shape.
Notes
- You can’t let strawberry season pass you up without making a batch of these Strawberry Shortcake Muffins.
- These muffins are moist and dense, filled with juicy sweet strawberries and topped with a sprinkle of sugar to give a crisp, irresistible top.
- Use cold butter to achieve the best crumbly texture that results in tender muffins.
- Do not overmix the batter to keep the muffins light and tender.
- Fresh strawberries are preferred for the best flavor, but frozen can be used if thawed and drained well.
Nutrition
- Serving Size: 1 muffin
- Calories: 247 kcal
- Sugar: 8 g
- Sodium: 240 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 58 mg
