Strawberry Shortcake Muffins
Tender and slightly sweet strawberry shortcake muffins that are perfect for brunch or as a snack, featuring juicy pockets of fresh strawberries and a light, cake-like crumb.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (sifted) Sifting adds air and helps you measure more accurately.
- 1/2 cup granulated sugar Adjust based on sweetness preference.
- 2 tsp baking powder Make sure it's fresh for best rise.
- 1/2 tsp salt
Wet Ingredients
- 1/3 cup unsalted butter (melted and cooled) Cool it slightly to avoid cooking the egg.
- 1 large egg (room temperature) Helps create a uniform emulsion.
- 3/4 cup whole milk
- 1 tsp vanilla extract
Mix-Ins
- 1 cup fresh strawberries (hulled and diced) If very juicy, toss in a tablespoon of flour to prevent sinking.
- 2 tbsp powdered sugar (for dusting) Dust right before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup with butter.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well blended.
- In a separate bowl, whisk the cooled melted butter, room-temperature egg, whole milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Stop mixing when you still see a few streaks of flour.
- Gently fold the diced strawberries into the batter, being careful not to break them up or overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar right before serving.
Notes
Store muffins in an airtight container at room temperature for up to 2 days, or freeze individually for up to 2 months.