Description
Strawberry Shortcake Muffins are moist and tender muffins bursting with juicy strawberries, featuring a crisp sugar-topped crust. Perfect for breakfast or a sweet snack during strawberry season.
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
- 1 cup strawberries (chopped into 1 inch pieces)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease or line 12 medium-sized muffin cups with paper liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in Butter: Add the cold butter pieces to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it forms a coarse, crumbly texture.
- 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 ingredients. Stir gently just until the batter comes together; it will be lumpy and should not be overmixed.
- Fold in Strawberries: Carefully fold the chopped strawberries into the batter, distributing them evenly.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups. Sprinkle the remaining 1 tablespoon of sugar over the tops of the muffins.
- Bake: Bake in the preheated oven for 22 minutes or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire rack to cool before serving.
Notes
- Use cold butter to create a crumbly texture that makes the muffins tender and flaky.
- Do not overmix the batter; lumps are okay and will ensure moist muffins.
- Fresh strawberries are best for flavor and texture, but frozen can be used if thawed and drained well.
- You can substitute heavy cream with whole milk or half-and-half for a lighter muffin, though texture may vary slightly.
- Sprinkling sugar on top before baking creates a lovely crispy crust.
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
