Strawberry Shortcake Muffins
Delightful muffins that combine fresh strawberries with a fluffy, buttery base, perfect for any occasion.
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
- 1 to 1 1/2 cups fresh strawberries, diced (150-225g)
- Optional coarse sugar for sprinkling on top
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, sugar, and salt.
- In another bowl, whisk together the melted butter, milk, vanilla extract, and eggs until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries.
- Divide the muffin batter evenly among the prepared muffin cups, filling them about two-thirds full.
- If desired, sprinkle coarse sugar on top for extra sweetness and crunch.
Baking
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins are best served fresh but can also be enjoyed at room temperature. Enhance flavor with a pinch of lemon zest or customize with different fruits.